A kind of free pulp barramundi fillet and its preparation method

Abstract

The application discloses a kind of free slurry barb fish fillets and preparation method thereof, belong to quick-frozen meat product processing technical field, especially to a kind of free slurry barb fish fillets, including the following weight parts components: barb fillets 100 parts, egg albumin 0.8~1.2 parts, yam polysaccharide 1.0~2.0 parts, edible salt 1.2~1.5 parts, white sugar 0.8~1.0 parts, 0.3~0.5 parts of monosodium glutamate, yeast extract 0.2~0.5 parts, ginger powder 0.1~0.2 parts, ice water 15~20 parts.The application can realize the preparation of green water-retention, efficient fresh-keeping and safe residue-free free slurry barb fish fillets, by adjusting the water-retention component and controlling the temperature during preparation as well as quick-freezing processing mode, the quality of free slurry barb fish fillets is improved.

Description

Technical Field

[0001] This invention belongs to the field of quick-frozen meat processing technology, and particularly relates to a basa fish fillet without slurry and its preparation method. Background Technology

[0002] Pre-cooked fish fillets, as a convenient seafood processing product, have gained significant popularity in the catering and home consumption markets in recent years. Basa fish, with its tender white flesh, lack of intramuscular bones, and relatively low price, has become one of the main raw materials for pre-cooked fish fillets. With the rapid development of the ready-to-eat food industry, the market's quality requirements for pre-cooked basa fish fillets are constantly increasing, mainly reflected in the following aspects: First, the product needs to have high water retention and a tender, smooth texture to enhance the eating experience after cooking; second, the product must maintain good color and freshness during freezing storage and transportation, and inhibit the generation of fishy odors; third, the processing process must comply with the clean label trend, minimizing the use of chemical additives.

[0003] Currently, in the field of pre-marinated fish fillet processing, phosphate-based water-retaining agents (such as sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate) are commonly used to marinate fish fillets to improve their water retention and texture. Compound phosphates can increase the pH value of fish meat by altering the charge state and ionic strength of muscle proteins, thereby enhancing the hydration capacity of myofibril proteins and achieving the effects of weight gain, water retention, and improved texture. However, traditional phosphate water-retaining agents have significant limitations in practical applications: on the one hand, some manufacturers, in pursuit of higher weight gain rates, overuse or abuse phosphates, which not only leads to a bitter taste and deteriorated flavor but may also cause excessive phosphorus intake, posing potential health risks; on the other hand, while phosphate-free water-retaining agents (such as carbonates and citrates) can partially replace phosphates, they often impart unpleasant odors such as alkaline tastes or reduce the whiteness and appearance of the fish fillets, failing to meet the market's comprehensive requirements for high-quality pre-marinated fish fillets.

[0004] In terms of quick-freezing technology, traditional freezing methods (such as static air freezing and conventional wind freezing) usually have problems such as slow freezing rate and large ice crystal volume, which can easily damage the muscle fiber structure of fish meat, resulting in serious loss of juice after thawing, tough meat, and reduced freshness.

[0005] In summary, existing processing technologies for basa fillets without slurry still have shortcomings in the field of aquatic product preservation: regarding water-retaining agents, the overuse of phosphates and the quality defects of phosphate-free water-retaining agents coexist; regarding quick-freezing and freshness locking, traditional freezing methods cannot balance efficiency and product quality. Therefore, developing a method for preparing basa fillets without slurry that can achieve green water retention, efficient freshness locking, and safety with no residue has significant practical application value and broad market prospects. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention proposes a paste-free basa fillet and its preparation method, which enables the preparation of paste-free basa fillets that are green, water-retaining, highly efficient in locking in freshness, and safe and residue-free. By adjusting the water-retaining components and controlling the temperature and quick-freezing process during preparation, the quality of the paste-free basa fillets is improved.

[0007] To achieve the above objectives, the present invention provides a basa fish fillet without slurry, comprising the following components by weight: 100 parts basa fish fillet, 0.8-1.2 parts ovalbumin, 1.0-2.0 parts yam polysaccharide, 1.2-1.5 parts edible salt, 0.8-1.0 parts white sugar, 0.3-0.5 parts monosodium glutamate, 0.2-0.5 parts yeast extract, 0.1-0.2 parts ginger powder, and 15-20 parts ice water.

[0008] The present invention also provides a method for preparing the aforementioned basa fillets without slurry, comprising the following steps: 1) Mix egg white protein, yam polysaccharide, edible salt, white sugar, monosodium glutamate, yeast extract, ginger powder and ice water to obtain a marinating solution; 2) Slice the basa fillets, thaw and drain, then mix with the marinade obtained in step 1), vacuum tumble, and let stand to obtain pre-treated basa fillets; 3) The pre-treated basa fillets obtained in step 2) are quick-frozen to obtain basa fillets without batter.

[0009] Preferably, the ambient temperature for mixing ovalbumin, yam polysaccharide, edible salt, white sugar, monosodium glutamate, yeast extract, ginger powder and ice water in step 1) is 0~4℃.

[0010] Preferably, the thickness of the basa fillet slices in step 2) is 1~2cm.

[0011] Preferably, the thawing and water control temperature in step 2) is -2~2℃, and the thawing and water control continues until there is no visible water on the surface.

[0012] Preferably, the vacuum degree of the vacuum tumbling in step 2) is -0.08 to -0.1 MPa, the vacuum tumbling time is 20 to 60 minutes, the vacuum tumbling adopts an intermittent tumbling method, with tumbling every 10 minutes and an interval of 5 minutes, the vacuum tumbling temperature is 0 to 4°C, and the vacuum tumbling speed is 5 to 10 r / min.

[0013] Preferably, the temperature for standing in step 2) is 0~4℃, and the standing time is 2~4h.

[0014] Preferably, the quick-freezing temperature in step 3) is -196°C and the quick-freezing time is 3~5 minutes.

[0015] Compared with the prior art, the present invention has the following advantages and technical effects: This invention provides a method for preparing basa fish fillets without slurry, achieving green water retention, efficient freshness locking, and safe residue-free preparation. By adjusting the water-retaining components and controlling the temperature and quick-freezing process during preparation, the quality of the basa fish fillets without slurry is improved. Regarding the selection of water-retaining components, this invention abandons traditional phosphate-based water-retaining agents and innovatively adopts a synergistic system of yam polysaccharide and ovalbumin. Yam polysaccharide, as a natural plant-derived polysaccharide, has excellent hydrophilicity and film-forming properties, and can form hydrogen bonds and physical cross-linking networks with fish myofibril proteins, effectively retaining moisture. Ovalbumin, rich in active thiol and hydrophobic groups, can covalently cross-link or electrostatically interact with fish proteins under low-temperature conditions, enhancing the density of the protein gel network. The combined use of these two components not only significantly improves the water-holding capacity of the fish fillets but also forms a uniform protective film on the surface of the fish, effectively preventing moisture loss and the intrusion of undesirable flavor substances, achieving the goal of "green water retention" and avoiding the potential health risks posed by phosphate residues. Regarding temperature control during the preparation process, this invention strictly limits the entire processing to a low-temperature environment of 0–4°C. On the one hand, low temperature can effectively inhibit the activity of endogenous proteases and microorganisms, prevent thermal denaturation or excessive hydrolysis of fish protein, and maintain the integrity of muscle fiber structure. On the other hand, the low temperature is conducive to the slow and uniform binding between water-retaining components and fish protein, allowing the water-retaining agent to fully penetrate and play a stable role, laying a good textural foundation for subsequent quick-freezing and freshness preservation. In terms of quick-freezing treatment, this invention adopts liquid nitrogen deep-freezing technology at -196°C. This technology, through extremely low temperature and extremely high freezing rate, allows the center temperature of the fish fillets to rapidly pass through the "maximum ice crystal formation zone" of -1°C to -5°C in a very short time, thereby inducing the formation of a large number of small and evenly distributed ice crystals in the cells and intercellular spaces. These small ice crystals cause minimal mechanical damage to the fish muscle fibers, and can preserve the integrity of cells and the water distribution to the greatest extent. This effectively solves the problems of cell rupture, juice loss, and toughness caused by the formation of large ice crystals in traditional slow freezing, truly achieving the technical effect of "high-efficiency freshness preservation". Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments 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 based on these drawings without creative effort.

[0017] Figure 1 The image shows a comparison of the moisture content of the basa fillets prepared in Example 1 and Comparative Examples 1-2. Detailed Implementation

[0018] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0019] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0020] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0021] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0022] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0023] Unless otherwise specified, the term "parts" in this invention refers to parts by weight.

[0024] Unless otherwise specified, the test materials and instruments used in this invention are all conventional test materials in the field and can be purchased through commercial channels.

[0025] Example 1 100 parts basa fillet, 1.0 part ovalbumin, 1.5 parts yam polysaccharide, 1.35 parts edible salt, 0.9 parts white sugar, 0.4 parts monosodium glutamate, 0.35 parts yeast extract, 0.15 parts ginger powder, and 17.5 parts ice water.

[0026] 1) Mix egg white protein, yam polysaccharide, edible salt, white sugar, monosodium glutamate, yeast extract, ginger powder and ice water at an ambient temperature of 0~4℃ to obtain a pickling solution; 2) Slice basa fillets to a thickness of 1.5cm, thaw at -2~2℃ and drain until there is no visible water on the surface, then mix with the marinade, vacuum tumble at a vacuum degree of -0.09MPa, a vacuum tumbling temperature of 0~4℃, a vacuum tumbling speed of 8r / min, and a vacuum tumbling time of 40min. Tumble for 10min, then pause for 5min, and let stand at 0~4℃ for 3h to obtain pre-treated basa fillets; 3) The pre-treated basa fillets obtained in step 2) are quick-frozen at -196℃ for 4 minutes to obtain basa fillets without batter.

[0027] Example 2 100 parts basa fillet, 0.8 parts ovalbumin, 1.0 part yam polysaccharide, 1.2 parts edible salt, 0.8 parts white sugar, 0.3 parts monosodium glutamate, 0.2 parts yeast extract, 0.1 parts ginger powder, and 15 parts ice water.

[0028] 1) Mix egg white protein, yam polysaccharide, edible salt, white sugar, monosodium glutamate, yeast extract, ginger powder and ice water at an ambient temperature of 0~4℃ to obtain a pickling solution; 2) Slice basa fillets to a thickness of 1cm, thaw at -2~2℃ and drain until there is no visible water on the surface, then mix with the marinade, vacuum tumble at a vacuum degree of -0.08MPa, a vacuum tumbling temperature of 0~4℃, a vacuum tumbling speed of 5r / min, and a vacuum tumbling time of 60min, with a 5min interval every 10min of tumbling, and let stand at 0~4℃ for 2h to obtain pre-treated basa fillets; 3) The pretreated basa fillets obtained in step 2) are quick-frozen at -196℃ for 3 minutes to obtain basa fillets without batter.

[0029] Example 3 100 parts basa fillet, 1.2 parts ovalbumin, 2.0 parts yam polysaccharide, 1.5 parts edible salt, 1.0 part white sugar, 0.5 parts monosodium glutamate, 0.5 parts yeast extract, 0.2 parts ginger powder, and 20 parts ice water.

[0030] 1) Mix egg white protein, yam polysaccharide, edible salt, white sugar, monosodium glutamate, yeast extract, ginger powder and ice water at an ambient temperature of 0~4℃ to obtain a pickling solution; 2) Slice basa fillets to a thickness of 2cm, thaw at -2~2℃ and drain until there is no visible water on the surface, then mix with the marinade, vacuum tumble at a vacuum degree of -0.1MPa, a vacuum tumbling temperature of 0~4℃, a vacuum tumbling speed of 10r / min, and a vacuum tumbling time of 20min. After every 10min of tumbling, pause for 5min, and let stand at 0~4℃ for 4h to obtain pre-treated basa fillets; 3) The pretreated basa fillets obtained in step 2) are quick-frozen at -196℃ for 5 minutes to obtain basa fillets without batter.

[0031] Comparative Example 1 100 parts basa fillet, 1.0 part ovalbumin, 1.5 parts carrageenan, 1.35 parts edible salt, 0.9 parts white sugar, 0.4 parts monosodium glutamate, 0.35 parts yeast extract, 0.15 parts ginger powder, and 17.5 parts ice water.

[0032] 1) Egg white protein, carrageenan, edible salt, white sugar, monosodium glutamate, yeast extract, ginger powder and ice water are mixed at an ambient temperature of 0~4℃ to obtain a pickling solution; 2) Slice basa fillets to a thickness of 1.5cm, thaw at -2~2℃ and drain until there is no visible water on the surface, then mix with the marinade, vacuum tumble at a vacuum degree of -0.09MPa, a vacuum tumbling temperature of 0~4℃, a vacuum tumbling speed of 8r / min, and a vacuum tumbling time of 40min. Tumble for 10min, then pause for 5min, and let stand at 0~4℃ for 3h to obtain pre-treated basa fillets; 3) The pre-treated basa fillets obtained in step 2) are quick-frozen at -196℃ for 4 minutes to obtain basa fillets without batter.

[0033] Comparative Example 2 100 parts basa fillet, 1.0 part ovalbumin, 1.5 parts yam polysaccharide, 1.35 parts edible salt, 0.9 parts white sugar, 0.4 parts monosodium glutamate, 0.35 parts yeast extract, 0.15 parts ginger powder, and 17.5 parts ice water.

[0034] 1) Mix egg white protein, yam polysaccharide, edible salt, white sugar, monosodium glutamate, yeast extract, ginger powder and ice water at room temperature to obtain a marinating solution; 2) Slice basa fillets to a thickness of 1.5cm, thaw at -2~2℃ and drain until there is no visible water on the surface, then mix with the marinade, vacuum tumble at a vacuum degree of -0.09MPa, a vacuum tumbling temperature of 0~4℃, a vacuum tumbling speed of 8r / min, and a vacuum tumbling time of 40min, with a 5min interval every 10min of tumbling, and let stand at room temperature for 3h to obtain pre-treated basa fillets; 3) The pretreated basa fillets obtained in step 2) are quick-frozen at -30℃ for 35 minutes to obtain basa fillets without batter.

[0035] Experimental Example Moisture content was determined by direct drying method according to GB 5009.3—2016 "National Food Safety Standard - Determination of Moisture in Food".

[0036] Texture and brightness determination: After thawing, the basa fish was blotted dry with filter paper. A full texture analysis method was used with a 5mm spherical probe, a puncture speed of 60mm / min, and a deformation of 70%. A colorimeter was used to analyze the light intensity (L) of the sample.

[0037] Ice crystal size determination: Take quick-frozen fish fillets, embed them in a sample holder using cryo-embedding medium (OCT), and quickly place them in a cryostat or cryostat to completely freeze and fix them. Using a cryostat (temperature typically set at -20°C), cut the sample into 20 μm thick slices. Alternatively, a cryoadhesive film can be used to directly adhere the slices, then the film is attached to a glass slide; this preserves the ice crystal structure during observation. Quickly transfer the prepared slides to an optical microscope or phase-contrast microscope equipped with a cold stage for observation.

[0038] Table 1. Moisture content of basa fillets prepared in Example 1 and Comparative Examples 1-2 without slurry

[0039] Table 2. Texture and color difference of basa fillets prepared in Example 1 and Comparative Examples 1-2 without paste

[0040] According to Table 1, Table 2 and Figure 1 According to the records, the preparation method of Example 1 increased the moisture content of the prepared basa fish fillets without batter, and the prepared basa fish fillets without batter had better elasticity and chewiness, thus improving the taste.

[0041] In summary, this invention organically combines the synergistic formulation of green water-retaining components, precise control of the low-temperature environment throughout the process, and efficient freshness locking through liquid nitrogen deep freezing. It systematically optimizes the entire process from raw material processing and manufacturing to finished product preservation. The resulting basa fillets, free of syrup, exhibit significantly improved water retention, a greatly reduced thawing juice loss rate, and a tender, firm texture with a natural color and pure flavor. Furthermore, the entire preparation process does not use any phosphates or chemical sterilizers, fully meeting the comprehensive needs of the modern food industry for clean labels, safety, health, and high-quality products.

[0042] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A type of basa fish fillet without paste, characterized in that, The product comprises the following components by weight: 100 parts basa fillet, 0.8-1.2 parts ovalbumin, 1.0-2.0 parts yam polysaccharide, 1.2-1.5 parts edible salt, 0.8-1.0 parts white sugar, 0.3-0.5 parts monosodium glutamate, 0.2-0.5 parts yeast extract, 0.1-0.2 parts ginger powder, and 15-20 parts ice water.

2. The method for preparing basa fillets without paste as described in claim 1, characterized in that, Includes the following steps: 1) Mix egg white protein, yam polysaccharide, edible salt, white sugar, monosodium glutamate, yeast extract, ginger powder and ice water to obtain a marinating solution; 2) Slice the basa fillets, thaw and drain, then mix with the marinade obtained in step 1), vacuum tumble, and let stand to obtain pre-treated basa fillets; 3) The pre-treated basa fillets obtained in step 2) are quick-frozen to obtain basa fillets without batter.

3. The preparation method according to claim 2, characterized in that, The ambient temperature for mixing ovalbumin, yam polysaccharide, edible salt, white sugar, monosodium glutamate, yeast extract, ginger powder and ice water in step 1) is 0~4℃.

4. The preparation method according to claim 2, characterized in that, The thickness of the basa fillet slices mentioned in step 2) is 1~2cm.

5. The preparation method according to claim 2, characterized in that, The thawing and water control temperature in step 2) is -2~2℃, and the thawing and water control continues until there is no visible water on the surface.

6. The preparation method according to claim 2, characterized in that, In step 2), the vacuum degree of the vacuum tumbling is -0.08 to -0.1 MPa, the vacuum tumbling time is 20 to 60 minutes, the vacuum tumbling adopts an intermittent tumbling method, with tumbling every 10 minutes and an interval of 5 minutes, the vacuum tumbling temperature is 0 to 4°C, and the vacuum tumbling speed is 5 to 10 r / min.

7. The preparation method according to claim 2, characterized in that, The temperature for standing in step 2) is 0~4℃, and the standing time is 2~4h.

8. The preparation method according to claim 2, characterized in that, The quick-freezing temperature in step 3) is -196℃, and the quick-freezing time is 3~5 minutes.

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