Method for producing high-quality room-temperature cooked stinky mandarin fish

Abstract

A method for producing high-quality room-temperature cooked stinky mandarin fish. The method comprises: subjecting the marinated stinky mandarin fish to processing processes such as thawing, cleaning and dicing, soaking for an antimicrobial treatment, removing the fishy smell and freshness-preserving, low-temperature air drying, frying for shaping, and sterilizing, so as to obtain the room-temperature cooked stinky mandarin fish product.

Description

A method for producing high-quality room-temperature cooked stinky mandarin fish Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a method for producing high-quality, room-temperature cooked stinky mandarin fish. Background Technology

[0002] "It has an unusual odor at first, but a wonderful aroma upon closer inspection. The flesh is white and tender like garlic cloves, smooth to the taste, and refreshingly fragrant," describes Huangshan stinky mandarin fish, a specialty fermented food from the Huangshan region of my country. Stinky mandarin fish is made from fresh mandarin fish, seasoned with salt, spices, and other ingredients, and fermented at low temperatures for a short period. Due to its rich nutrition and unique flavor, it is very popular, and its market demand has been increasing year by year. Currently, the traditional processing method for stinky mandarin fish involves direct refrigeration after fermentation, resulting in mainly raw frozen stinky mandarin fish. This leads to high storage and transportation costs, unstable quality, and a short shelf life, which can no longer meet market demand.

[0003] Stinky mandarin fish is a recognized representative dish of Anhui cuisine. With the accelerating pace of life, people have increasingly higher demands for quick, convenient, and safe food. However, due to the complexity of cooking stinky mandarin fish, requiring strict control over processing techniques, equipment, cooking temperature, and seasonings, very few families cook it themselves. Therefore, developing a cooked stinky mandarin fish product can meet consumer demand and align with the fast-paced lifestyle, offering significant market potential. It is particularly suitable for outdoor workers, travelers, and office workers as a staple food for lunch, and it also helps to upgrade the traditional stinky mandarin fish industry chain in my country. However, the key production technologies and processes for cooked stinky mandarin fish are not yet mature. Currently, the process mainly relies on the chef's skill, resulting in inconsistent flavor, color, and texture, making it impossible to guarantee stable and uniform quality. Furthermore, while traditional strong heat sterilization effectively extends shelf life, it significantly damages the texture, color, and nutritional value of cooked stinky mandarin fish, severely impacting product quality. Therefore, it is necessary to develop a high-quality, room-temperature cooked stinky mandarin fish production method.

[0004] Chinese patent application CN109221975A discloses a "method for producing ready-to-eat stinky mandarin fish chunks," specifically involving the processing techniques of cutting stinky mandarin fish into chunks, frying, preparing braising broth, marinating, packaging, and refrigeration. This patent application focuses on ready-to-eat stinky mandarin fish chunks, which do not contain other auxiliary ingredients and require refrigeration. It lacks details on techniques such as soaking to reduce bacteria, locking in freshness, low-temperature air drying, auxiliary ingredient preparation, heat treatment and mixing, and sterilization, resulting in significantly different technical characteristics and flavor profiles compared to cooked stinky mandarin fish.

[0005] Chinese patent application CN110613102A discloses a "method for producing ready-to-eat stinky mandarin fish canned food," specifically involving processing techniques such as ultrasonic-assisted circulating water thawing, high-frequency vibration-assisted warm water thawing, washing, cutting, marinating, vacuum low-temperature treatment, soup base preparation, auxiliary ingredient preparation, filling, and sterilization. This patent application focuses on ready-to-eat stinky mandarin fish canned food, not individual servings of cooked stinky mandarin fish with rice. Its sterilization method involves intense heat treatment, thus differing from the research and application of this invention. Furthermore, it lacks techniques for removing the fishy smell and locking in freshness, hot oil shaping, soaking for sterilization combined with gentle heat treatment, resulting in significantly different quality and flavor in the production of cooked stinky mandarin fish.

[0006] Chinese patent application CN109221977A discloses "A method for producing whole stinky mandarin fish cooked food," specifically involving the processing techniques of frying, braising, flavoring, packaging, and refrigeration of whole stinky mandarin fish. This patent application focuses on whole stinky mandarin fish cooked food, without other auxiliary ingredients, and the product requires refrigeration. It lacks details on techniques such as soaking to reduce bacteria, locking in freshness, low-temperature air drying, low-temperature frying, auxiliary ingredient preparation, heat treatment and mixing, and sterilization, resulting in significantly different technical characteristics and product flavor in the production of cooked stinky mandarin fish. Summary of the Invention

[0007] The purpose of this invention is to provide a method for producing high-quality room-temperature cooked stinky mandarin fish, thereby providing a cooked stinky mandarin fish product that not only has a long shelf life, but also effectively ensures that the color, sensory quality, texture and other edible qualities of the cooked stinky mandarin fish are not adversely affected.

[0008] To achieve the above objectives, the present invention provides the following technical solution:

[0009] A method for producing high-quality room-temperature cooked stinky mandarin fish includes preliminary treatment of the marinated raw stinky mandarin fish, followed by soaking in a sterilization solution for a sufficient time, soaking in a deodorizing and fresh-locking solution, removing and drying the fish, and shaping it to obtain the room-temperature cooked stinky mandarin fish product.

[0010] Preferably, the marinated raw materials are required to have undamaged packaging, no air leakage or bloating, no obvious drying or softening, the fish meat has the natural white color that the product should have, has the typical odor after fermentation, and its moisture content is ≤80%, chloride content is ≤2%, and amino acid nitrogen content is ≥600mg / kg.

[0011] Preferably, the preliminary processing of the stinky mandarin fish raw material is cleaning and cutting, wherein the stinky mandarin fish raw material is cleaned until there are no bloodstains and mucus on the surface of the fish, and then the cleaned stinky mandarin fish is cut into fish pieces with a length and width of 1.5 to 2.5 cm.

[0012] Preferably, the sterilization solution is chlorinated electrolyzed water, wherein the pH of the electrolyzed water is 6.5-7.5, the effective chlorine content of the electrolyzed water is 0.03-0.15 mg / mL, and the soaking time in the sterilization solution is 2-10 min.

[0013] Preferably, the deodorizing and fresh-locking liquid is composed of a plant composition, food-grade sodium lactate, food-grade cysteine, food-grade compound phosphate, and water. The content is 5-12g of plant composition, 0.001-0.01g of food-grade sodium lactate, 0.001-0.01g of food-grade cysteine, 0-1g of food-grade compound phosphate, and the remainder is water per 1kg of deodorizing and fresh-locking liquid. The soaking time of the stinky mandarin fish in the deodorizing and fresh-locking liquid is 5-15min.

[0014] Furthermore, the preparation method of the plant composition is as follows: by weight, take 5-15 parts of dried perilla powder, 10-20 parts of onion powder, 5-10 parts of purple gromwell powder, 5-10 parts of angelica powder, and 125-300 parts of distilled water, stir and mix evenly, extract under the conditions of negative pressure of -0.02Mpa to -0.08Mpa, stirring speed of 100-150rpm, temperature of 30-55℃, and extraction time of 0.5-1h, filter, combine the extracts, and freeze-dry to obtain the plant composition.

[0015] Preferably, the step of removing and drying after soaking is carried out by low-temperature air drying, which is carried out in an oven at a temperature of 45℃~65℃ for 1~4 hours, at which time the fish pieces become slightly dry and hard.

[0016] Preferably, the shaping step includes frying the dried product in a vacuum oil pan at an oil temperature of 60℃~85℃ for 30~120s and a vacuum degree of 60~85Kpa, until the surface is slightly hardened, then removing it and draining the oil; the oil in the oil pan is edible vegetable oil.

[0017] Preferably, after shaping, the process further includes a step of further processing, which includes mixing the shaped product with the side ingredients and heating it to obtain cooked stinky mandarin fish.

[0018] Furthermore, the side ingredients of the dish include, by weight, 30-50 parts dried bamboo shoots, 5-15 parts bell peppers, 5-15 parts onions, 5-15 parts fatty pork, 5-10 parts shiitake mushrooms, 2-5 parts fermented black beans, 2-3 parts oyster sauce, 1-2 parts soy sauce, 1-2 parts white sugar, 0.5-1 part chicken essence, 0.3-1 part vinegar, and 0.2-0.5 parts hydroxypropyl distarch phosphate, wherein the bulk ingredients are cut into small pieces with a particle size of 0.5-1.5 cm.

[0019] Furthermore, the mixing and heating step includes preheating the auxiliary raw materials, raising the temperature to 70℃~90℃, continuing to heat for 3~5 minutes, stopping the heating, and then adding the shaped product and mixing evenly.

[0020] Preferably, the process further includes a repackaging step, in which the product is cooled and then repackaged into vacuum bags, which are then vacuum-sealed.

[0021] Preferably, the product further includes a sterilization step after packaging, in which the vacuum-sealed product is placed in a high-temperature and high-pressure sterilizer for sterilization at a temperature of 85℃~105℃ for 5~15min and a pressure of 0.2Mpa.

[0022] Compared with the prior art, the beneficial effects of the present invention are:

[0023] This invention employs a combination of soaking for sterilization and gentle heat treatment for sterilization, which effectively kills microorganisms, ensuring food safety and extending shelf life. It also largely avoids adverse effects on the color, sensory quality, and textural characteristics of cooked stinky mandarin fish, such as reducing the shrinkage ratio of fish meat by 14.73% and increasing elasticity by 80.24%, thus significantly improving the processing quality of cooked stinky mandarin fish.

[0024] This invention innovates the deodorizing and freshness-locking formula and process in the processing of stinky mandarin fish. It not only removes the fishy smell of stinky mandarin fish and significantly reduces the water loss rate of stinky mandarin fish during processing, such as increasing the product's moisture content and water retention by 9.32% and 17.84% respectively, but also effectively inhibits the formation of thiobarbituric acid reactants during the preservation of cooked stinky mandarin fish. For example, under the storage condition of 30℃, the thiobarbituric acid content decreased significantly by 43.39% in the 5th month. The added deodorizing and freshness-locking ingredients have multiple functions such as deodorizing, freshness-locking and anti-oxidation, improving the safety and quality of cooked stinky mandarin fish during preservation.

[0025] The low-temperature air-drying process used in this invention can effectively control the moisture content of fish meat, ensuring the taste and edible quality of the final product.

[0026] The shaping process of this invention not only ensures the edible quality of the fish meat itself, but also ensures the integrity of the fish meat during subsequent processing.

[0027] The cooked stinky mandarin fish produced by this invention is of uniform quality, rich in nutrients, and full of flavor. Compared with freshly cooked stinky mandarin fish dishes, there is no significant difference in color, texture, elasticity, and garlic clove-like characteristics. It can be eaten after heating in a microwave for 5 minutes or in a hot water bath for 5-10 minutes, which is convenient and quick. It can also be stored at room temperature for 9 months and has broad market application prospects. At the same time, this invention enriches the variety of pre-cooked stinky mandarin fish dishes, meeting the demands of modern people, especially those with fast-paced lifestyles, for safe, delicious, nutritious, and convenient cooked stinky mandarin fish. Attached Figure Description

[0028] Figure 1 shows the sensory evaluation results of the cooked stinky mandarin fish of the present invention;

[0029] Figure 2 shows the water-holding capacity and shrinkage ratio of the cooked stinky mandarin fish of the present invention, where abca'b'c' indicates statistical significance (P<0.05).

[0030] Figure 3 shows the changes in thiobarbituric acid content in the cooked stinky mandarin fish of the present invention during storage. Detailed Implementation

[0031] This invention provides a high-quality room-temperature cooked stinky mandarin fish and its production method. In one exemplary embodiment, the exemplary production method includes the following steps.

[0032] 1. Raw Material Acceptance: Authentic Huizhou fermented mandarin fish is selected. The packaging must be intact, without leaks or bloating, and show no obvious signs of drying or softening. The fish meat should have the natural white color characteristic of this product, possess the typical fermented odor, and have a moisture content ≤80%, chloride content ≤2%, and amino acid nitrogen content ≥600mg / kg. After meeting the raw material acceptance requirements, it should be stored below -18℃ for later use.

[0033] 2. Thawing: Remove the stinky mandarin fish from the cold storage and place it in a thawing tank. Thawing can be done using either air thawing or running water thawing. During the thawing process, the core temperature of the stinky mandarin fish should be controlled between 5℃ and 8℃. Air thawing: The ambient temperature should be controlled between 12℃ and 18℃, and the time should be controlled between 10℃ and 16 hours; Running water thawing: The water temperature should be controlled between 15℃ and 20℃, and the time should be controlled between 6℃ and 10 hours.

[0034] 3. Cleaning and cutting: Wash the thawed stinky mandarin fish with running water until there is no blood or mucus on the surface of the fish. Then cut the cleaned stinky mandarin fish into pieces that are 1.5 to 2.5 cm long and wide.

[0035] 4. Soaking for sterilization: Soak the fish pieces in electrolyzed water for sterilization, then remove and drain. The pH of the electrolyzed water is 6.5–7.5, the effective chlorine content is 0.03–0.15 mg / mL, and the soaking time is 2–10 min.

[0036] 5. Deodorizing and Freshness-Locking: Soak the fish pieces after soaking and sterilization in step (4) in the deodorizing and freshness-locking solution for 5-15 minutes, stir, and then drain. The deodorizing and freshness-locking solution is prepared from the following raw materials: plant composition, food-grade sodium lactate, food-grade cysteine, food-grade compound phosphate, and water; and based on 1 kg of raw materials, the following are added: 5-12 g of plant composition, 0.001-0.01 g of food-grade sodium lactate, 0.001-0.01 g of food-grade cysteine, 0.01-1 g of food-grade compound phosphate, and the remainder is water. The method for preparing the plant composition involves taking 5-15 parts of dried perilla powder, 10-20 parts of onion powder, 5-10 parts of Lithospermum erythrorhizon powder, 5-10 parts of Angelica sinensis powder, and 125-300 parts of distilled water by weight, stirring and mixing them evenly, and extracting them under the conditions of negative pressure of -0.02 MPa to -0.08 MPa, stirring speed of 100-150 rpm, temperature of 30-55℃, and extraction time of 0.5-1 h. After filtration, the extracts are combined and freeze-dried to obtain the plant composition.

[0037] 6. Low-temperature air drying: Place the fish pieces after deodorization and freshness locking in step (5) in an oven for low-temperature air drying. The temperature is controlled at 45℃~65℃ and the time is 1~4h. At this time, the fish pieces will become slightly drier and harder.

[0038] 7. Shaping: Place the air-dried product from step (6) into a vacuum oil pan and deep-fry it at an oil temperature of 60℃~85℃ for 30~120s and a vacuum degree of 60~85Kpa until the skin is slightly hardened. Then remove it and drain the oil. Use practical vegetable oil in the oil pan.

[0039] 8. Preparation of the auxiliary ingredients: The ingredients of this auxiliary ingredient include: 30-50 parts by weight of dried bamboo shoots, 5-15 parts by weight of bell peppers, 5-15 parts by weight of onions, 5-15 parts by weight of pork fat, 5-10 parts by weight of shiitake mushrooms, 2-5 parts by weight of fermented black beans, 2-3 parts by weight of oyster sauce, 1-2 parts by weight of soy sauce, 1-2 parts by weight of white sugar, 0.5-1 part by weight of chicken essence, 0.3-1 part by weight of vinegar, and 0.2-0.5 parts by weight of hydroxypropyl distarch phosphate, etc. After washing the dried bamboo shoots, bell peppers, onions, pork fat, shiitake mushrooms, etc., according to the ingredient formula, cut them into small pieces with a diameter of 0.5-1.5cm.

[0040] 9. Heat treatment and mixing: First, preheat the raw pork fat, dried bamboo shoots, bell peppers, onions, shiitake mushrooms and other auxiliary materials to 70℃~90℃ and continue heating for 3~5 minutes. After stopping heating, add the fish pieces obtained in step (7) and mix evenly to obtain cooked stinky mandarin fish. The preheating conditions are: heating temperature of 50℃~60℃ and heating time of 5~15 minutes; the ratio of fish pieces to auxiliary materials is 1:2~1:3.

[0041] 10. Repackaging and inner packaging: After cooling the material from step (9), weigh it and repackage it into aluminum foil bags, 160g per bag, and then vacuum seal the bags.

[0042] 11. Sterilization: The material after vacuum sealing in step (10) is placed in a high-temperature and high-pressure sterilizer for sterilization at a temperature of 85℃~105℃ for 5~15min and a pressure of 0.2Mpa.

[0043] 12. Storage: Store the stinky mandarin fish that has been sterilized in step (11) at room temperature.

[0044] The technical solutions of the present invention will be clearly and completely described below with reference to specific embodiments and accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0045] The specific implementation of the present invention will be further described in detail below with reference to specific embodiments.

[0046] Unless otherwise specified, all reagents and materials used were commercially available. The chlorinated electrolyzed water was prepared to the required specifications using commercially available food-grade sodium hypochlorite (Guangzhou Jiupin Environmental Protection Technology Co., Ltd.) with deionized water. Food-grade sodium lactate, food-grade cysteine, and food-grade compound phosphate were purchased from Xuzhou Tianan Food Additives Co., Ltd. The food-grade compound phosphate contained the following components: 24% sodium tripolyphosphate, 21% sodium pyrophosphate, 14% sodium hexametaphosphate, and 4% trisodium phosphate.

[0047] Example 1

[0048] The product of Example 1 was prepared according to the production method steps of high-quality room-temperature cooked stinky mandarin fish disclosed in this invention.

[0049] 1. Raw Material Acceptance: Authentic Huizhou fermented mandarin fish is selected. The packaging must be intact, without leaks or bloating, and show no obvious signs of drying or softening. The fish meat should have the natural white color characteristic of this product, possess the typical fermented odor, and have a moisture content ≤80%, chloride content ≤2%, and amino acid nitrogen content ≥600mg / kg. After meeting the raw material acceptance requirements, it should be stored below -18℃ for later use.

[0050] 2. Thawing: Remove the stinky mandarin fish from the cold storage and place it in a thawing tank to thaw. Use air thawing, control the ambient temperature at 16℃, and control the time at 12 hours. During the thawing process, the core temperature of the stinky mandarin fish should not exceed 7℃.

[0051] 3. Cleaning and cutting: Wash the thawed stinky mandarin fish with running water until there is no blood or mucus on the surface of the fish. Then cut the cleaned stinky mandarin fish into pieces with a length and width of 2.0-2.5cm.

[0052] 4. Soaking for sterilization: Soak the fish pieces in electrolyzed water for sterilization, then remove and drain. The electrolyzed water has a pH of 7.0, an effective chlorine content of 0.08 mg / mL, and a soaking time of 5 minutes.

[0053] 5. Deodorization and Freshness Locking: Soak the fish pieces after soaking and sterilization in step (4) in the deodorization and freshness locking solution for 10 minutes, stir, and then remove and drain. The deodorization and freshness locking solution is prepared from the following raw materials: plant composition, food-grade sodium lactate, food-grade cysteine, food-grade compound phosphate, and water; and based on 1 kg of raw materials, add 6 g of plant composition, 0.01 g of food-grade sodium lactate, 0.01 g of food-grade cysteine, 0.05 g of food-grade compound phosphate, and the remainder is water. The preparation method of the plant composition is as follows: take 10 parts of dried perilla powder, 10 parts of onion powder, 5 parts of purple gromwell powder, 5 parts of angelica powder, and 300 parts of distilled water by weight, stir and mix evenly, extract under the conditions of negative pressure of -0.05 MPa, stirring speed of 150 rpm, temperature of 50℃, and extraction time of 1 h, filter and combine the extracts, freeze dry to obtain the plant composition.

[0054] 6. Low-temperature air drying: Place the fish pieces after deodorization and freshness locking in step (5) in an oven for low-temperature air drying. The temperature is controlled at 55℃ and the time is 2.5h. At this time, the fish pieces will become slightly drier and harder.

[0055] 7. Shaping: Place the air-dried product from step (6) into a vacuum oil pan and deep-fry it at 75°C for 60 seconds and 70 kPa vacuum until the skin is slightly hardened. Then remove it and drain the oil. Use practical vegetable oil in the oil pan.

[0056] 8. Preparation of the auxiliary ingredients: The ingredients of this auxiliary ingredient include: 45 parts by weight of dried bamboo shoots, 10 parts by weight of bell peppers, 12 parts by weight of onions, 15 parts by weight of pork fat, 8 parts by weight of shiitake mushrooms, 4 parts by weight of fermented black beans, 2.5 parts by weight of oyster sauce, 1.5 parts by weight of soy sauce, 1 part by weight of white sugar, 0.5 parts by weight of chicken essence, 0.3 parts by weight of vinegar, and 0.2 parts by weight of hydroxypropyl distarch phosphate, etc. After washing the dried bamboo shoots, bell peppers, onions, pork fat, shiitake mushrooms, etc., according to the ingredient formula, cut them into small pieces with a diameter of 1.0-1.5cm.

[0057] 9. Heat treatment and mixing: First, preheat the raw pork fat, dried bamboo shoots, bell peppers, onions, shiitake mushrooms and other auxiliary materials to 85℃ and continue heating for 5 minutes. After stopping heating, add the fish pieces obtained in step (7) and mix evenly to obtain cooked stinky mandarin fish. The preheating conditions are: heating temperature of 50℃ and heating time of 7 minutes; the ratio of fish pieces to auxiliary materials is 1:2.

[0058] 10. Repackaging and inner packaging: After cooling the material from step (9), weigh it and repackage it into aluminum foil bags, 160g per bag, and then vacuum seal the bags.

[0059] 11. Sterilization: The material after vacuum sealing in step (10) is placed in a high-temperature and high-pressure sterilizer for sterilization at a temperature of 95°C for 15 minutes and a pressure of 0.2 MPa.

[0060] 12. Storage: Store the stinky mandarin fish that has been sterilized in step (11) at room temperature.

[0061] Example 2

[0062] The product of Example 2 was prepared according to the following production method steps for room-temperature cooked stinky mandarin fish.

[0063] 1. Raw Material Acceptance: Authentic Huizhou fermented mandarin fish is selected. The packaging must be intact, without leaks or bloating, and show no obvious signs of drying or softening. The fish meat should have the natural white color characteristic of this product, possess the typical fermented odor, and have a moisture content ≤80%, chloride content ≤2%, and amino acid nitrogen content ≥600mg / kg. After meeting the raw material acceptance requirements, it should be stored below -18℃ for later use.

[0064] 2. Thawing: Remove the stinky mandarin fish from the cold storage and place it in a thawing tank to thaw. Use air thawing, control the ambient temperature at 16℃, and control the time at 12 hours. During the thawing process, the core temperature of the stinky mandarin fish should not exceed 7℃.

[0065] 3. Cleaning and cutting: Wash the thawed stinky mandarin fish with running water until there is no blood or mucus on the surface of the fish. Then cut the cleaned stinky mandarin fish into pieces with a length and width of 2.0-2.5cm.

[0066] 4. Low-temperature air drying: Place the cut fish pieces in an oven for low-temperature air drying at 55℃ for 2.5 hours. At this time, the fish pieces will become slightly drier and harder.

[0067] 5. Shaping: Place the air-dried product from step (4) into a vacuum oil pan and deep-fry it at 75°C for 60 seconds and 70 kPa vacuum until the skin is slightly hardened. Then remove it and drain the oil. Use practical vegetable oil in the oil pan.

[0068] 6. Preparation of the auxiliary ingredients: The ingredients of this auxiliary ingredient include: 45 parts by weight of dried bamboo shoots, 10 parts by weight of bell peppers, 12 parts by weight of onions, 15 parts by weight of pork fat, 8 parts by weight of shiitake mushrooms, 4 parts by weight of fermented black beans, 2.5 parts by weight of oyster sauce, 1.5 parts by weight of soy sauce, 1 part by weight of white sugar, 0.5 parts by weight of chicken essence, 0.3 parts by weight of vinegar, and 0.2 parts by weight of hydroxypropyl distarch phosphate, etc. After washing the dried bamboo shoots, bell peppers, onions, pork fat, shiitake mushrooms, etc., according to the ingredient formula, cut them into small pieces with a diameter of 1.0-1.5cm.

[0069] 7. Heat treatment and mixing: First, preheat the raw pork fat, dried bamboo shoots, bell peppers, onions, shiitake mushrooms and other auxiliary materials to 85℃ and continue heating for 5 minutes. After stopping heating, add the fish pieces obtained in step (5) and mix evenly to obtain cooked stinky mandarin fish. The preheating conditions are: heating temperature of 50℃ and heating time of 7 minutes; the ratio of fish pieces to auxiliary materials is 1:2.

[0070] 8. Repackaging and inner packaging: After cooling the material from step (7), weigh it and repackage it into aluminum foil bags, 160g per bag, and then vacuum seal it.

[0071] 9. Sterilization: The material after vacuum sealing in step (8) is placed in a high-temperature and high-pressure sterilizer for sterilization at a temperature of 95°C for 15 minutes and a pressure of 0.2 MPa.

[0072] 10. Storage: Store the stinky mandarin fish that has been sterilized in step (9) at room temperature.

[0073] Example 3

[0074] Comparative examples: Comparative examples were prepared according to the method of a published patent application, the publication number of which is CN110613102A, and the invention title is a method for making ready-to-eat stinky mandarin fish canned food.

[0075] Effect evaluation:

[0076] Sensory evaluation: A sensory evaluation team of 8 professionally trained personnel was formed. Samples of cooked stinky mandarin fish from each group were placed in identical containers and coded. Evaluation was conducted based on five indicators: color, aroma, taste, texture, and acceptability. The evaluation criteria are shown in Table 1.

[0077] Table 1 Sensory evaluation criteria for cooked stinky mandarin fish

[0078] Determination of moisture content: Refer to the National Food Safety Standard for Determination of Moisture Content in Food (GB5009.3-2016).

[0079] Water-holding capacity determination: Cooked mandarin fish pieces from different treatment groups were weighed, placed between two layers of filter paper, and a 5 kg weight was applied and held for 2 minutes. The sample weight was then measured again. Water-holding capacity was calculated based on the water content that was squeezed out. The measurement was repeated three times, and the average value was taken.

[0080] Determination of volume shrinkage ratio: Take 5g of cooked stinky mandarin fish samples from different treatment groups, put them into a graduated cylinder to measure the volume, repeat each sample 3 times, and then take the average value to calculate the shrinkage ratio.

[0081] In the formula: T represents the volume shrinkage ratio, V represents the volume of cooked stinky mandarin fish in different treatment groups, and C represents the volume of fermented stinky mandarin fish (uncooked).

[0082] Colorimetric determination: Using a portable colorimeter, three points were randomly selected on the muscle of the stinky mandarin fish in the control group and the example group for measurement, and the values ​​of L* (brightness), a* (redness), and b* (yellowness) were recorded and their average values ​​were calculated.

[0083] Texture characteristics determination: The texture characteristics of cooked stinky mandarin fish under different treatment groups were determined using an ENS-PRO texture analyzer with a 36mm flat-bottomed cylindrical probe. Measurement conditions: Pre-test speed 60mm / min, test speed 60mm / min, post-test speed 60mm / min, compression degree 30%, distance 1.00mm, trigger force 0.03N, trigger type automatic.

[0084] Determination of thiobarbituric acid: 10g of cooked mandarin fish meat from different treatment groups and under different storage conditions (30℃, 0-5 months) was placed in a beaker, 25mL of distilled water was added, and after homogenization, 25mL of 10g / 100mL trichloroacetic acid was added. After mixing, the mixture was allowed to stand for 30min, filtered, and 5mL of the supernatant was taken. 5mL of 0.02mol / L 2-thiobarbituric acid (TBA) solution was added, and the mixture was heated in an 80℃ constant temperature water bath for 40min. After cooling to room temperature, the absorbance was measured at 532nm. The TBA value is expressed as the mass of malondialdehyde contained in each kilogram of fish meat, in mg / kg.

[0085] Determination of total microbial colony count: The procedure was performed according to GB4789.2-2016 "National Food Safety Standard - Microbiological Examination of Food - Determination of Total Colony Count". The plate count method was used to determine the total microbial colony count of cooked stinky mandarin fish in different treatment groups at 30℃ and at different storage times (0-5 months). The total colony count was obtained after incubation in a (36±1)℃ biochemical incubator for (48±2) h.

[0086] Determination of total coliform count: Procedure was performed according to GB4789.3-2016 "National Food Safety Standard - Microbiological Examination of Food - Determination of Coliform Count". The total coliform count in cooked stinky mandarin fish under different treatment groups and storage conditions (30℃, 0–5 months) was determined.

[0087] Statistical analysis of data: The experiment was repeated three times and the results are expressed as mean ± standard deviation. Origin 8.5 software was used for graphing, and SPSS 18.0 software was used for analysis of variance. P < 0.05 was considered statistically significant.

[0088] The cooked stinky mandarin fish prepared according to the method of this invention has a yellow exterior and white, glossy interior. It possesses the typical pungent odor of fermented fish, without any fishy, ​​putrid, or other unpleasant smells. The fish meat is firm and elastic, with relatively uniform chunks, tender and smooth, and not soft. The cooked stinky mandarin fish product obtained by this invention has been mass-produced. Its portion size is suitable for one person only. It can be eaten after heating in a microwave oven for 5 minutes or in a hot water bath for 5-10 minutes, which is convenient and quick. It can also be stored at room temperature for 9 months.

[0089] A sensory evaluation team composed of eight professionally trained personnel was formed. Samples of cooked stinky mandarin fish from each group were placed in identical containers and coded. Evaluation was conducted based on five indicators: color, odor, taste, texture, and acceptability. The sensory evaluation results obtained according to the sensory scoring criteria for cooked stinky mandarin fish in Table 1 are shown in Figure 1. The sensory evaluation was mainly based on a comprehensive assessment by the evaluation team members using the five indicators: color, odor, taste, texture, and acceptability. Compared to the method for producing ready-to-eat canned stinky mandarin fish disclosed in patent application CN110613102A, the cooked stinky mandarin fish prepared using this invention in Example 1 exhibits high sensory acceptability, with white and glossy internal flesh, firm and elastic texture, tenderness, easy separation of bone and flesh, distinct garlic clove-like shapes, and intact, non-soft flesh. Compared to Example 2, Example 1 showed higher sensory acceptance, indicating that the deodorization and freshness-locking processes of this invention significantly improve the taste, aroma, and color of the cooked stinky mandarin fish. In conclusion, the cooked stinky mandarin fish prepared using this invention better preserves its sensory quality, resulting in a cooked stinky mandarin fish product with excellent flavor and quality.

[0090] Table 2. Results of moisture content and color of the cooked stinky mandarin fish of this invention.

[0091] abc indicates a statistically significant difference (P < 0.05).

[0092] Moisture content and color are important sensory attributes of cooked stinky mandarin fish, affecting product quality. As shown in Table 2, the moisture contents of Example 1, Example 2, and the comparative example were (62.29±0.95)%, (54.46±0.95)%, and (52.67±0.81)%, respectively. Compared with Example 2 and the comparative example, the moisture content of Example 1 increased by 7.82% and 9.62%, respectively. Table 2 shows that the processing technology of this invention has a significant effect on the L* value, a*, b* value, and whiteness of the stinky mandarin fish meat. After processing with this invention, the L* value, a* value, and b* value of the cooked stinky mandarin fish meat increased compared with the control group, and the difference was statistically significant (P<0.05). Compared with the whiteness of 5.92±0.92 in the comparative example, the whiteness values ​​of Example 1 and Example 2 increased to 13.13±1.34 and 9.04±1.22, respectively, representing increases of 121.79% and 52.73%, respectively. The differences were statistically significant (P<0.05), indicating that the processing technology of the present invention can better preserve the whiteness of the cooked stinky mandarin fish.

[0093] The water-holding capacity and shrinkage ratio of the cooked stinky mandarin fish product prepared according to the method of the present invention are shown in Figure 2.

[0094] Water-holding capacity refers to the sample's ability to retain its own or added water. The higher the water-holding capacity, the better the sample's water retention. As shown in Figure 2, the water-holding capacity of the stinky mandarin fish samples in the comparative example and the treatment group of Example 2 is lower than that in Example 1, and the decrease in water-holding capacity is significant (P < 0.05). This indicates that the deodorization and freshness-locking, low-temperature air-drying and frying shaping, and mild heat treatment sterilization processes in this invention cause less damage to the muscle tissue and myofibril arrangement of stinky mandarin fish, and can better preserve the water-holding capacity of cooked stinky mandarin fish products, which is consistent with the moisture content results in Table 2.

[0095] The volume shrinkage ratio indicates the degree of volume change of stinky mandarin fish before and after ultra-high pressure treatment, and is an important textural property parameter. The closer the volume shrinkage ratio is to 100%, the smaller the change in the sample's volume and shape. As shown in Figure 2, compared with the shrinkage ratio of the comparative example (70.09±0.77)%, the shrinkage ratios of Examples 1 and 2 increased to (82.14±1.55)% and (84.82±1.55)%, respectively, and the difference was statistically significant (P<0.05). This may be because the intense heat treatment (121℃, 20-30 min) of the comparative example caused the aggregation and denaturation of myosin molecules in the stinky mandarin fish, resulting in shrinkage of the fish meat and a reduction in volume.

[0096] The hardness, elasticity, cohesiveness, and chewiness of cooked stinky mandarin fish after different processing methods were compared, and the results are shown in Table 3.

[0097] Table 3. Texture characteristics of the cooked stinky mandarin fish of this invention.

[0098] abc indicates a statistically significant difference (P < 0.05).

[0099] Compared with the comparative example (36.21±0.97N), the hardness of Examples 1 and 2 was significantly reduced (P<0.05), reaching 27.39±1.32N and 31.18±1.25N respectively. The elasticity coefficient of the fish meat in Example 1 was as high as 0.74±0.01, which was 80.24% and 37.81% higher than that of the comparative example (0.41±0.03) and Example 2 (0.54±0.03), respectively, and the difference was statistically significant (P<0.05). This indicates that the deodorization and freshness-locking processes, low-temperature air-drying and low-temperature frying for shaping, and mild heat treatment sterilization processes in the present invention cause less damage to the muscle tissue and myofibril arrangement of the stinky mandarin fish, thus better preserving the elasticity of the cooked stinky mandarin fish meat. The results of the cohesiveness and chewiness of the cooked stinky mandarin fish are consistent with the changes in its hardness and elasticity. The above results show that the processing technology of the present invention reduces the hardness of cooked stinky mandarin fish meat, increases elasticity, and is more in line with the normal chewing texture and comfort of humans.

[0100] Thiobarbituric acid (TBA) value is an effective method for detecting lipid oxidation products and is widely used to determine the degree of fat oxidation and rancidity in meat and aquatic products. It is an important indicator for judging the degree of fat oxidation in fish. Figure 3 shows the changes in thiobarbituric acid content in the cooked stinky mandarin fish of this invention during storage at 30℃ for 0–5 months. The results show that the TBA values ​​of each group increased significantly with the extension of storage time, and the rate of increase in Examples 1 and 2 was lower than that in the comparative example. In the 5th month of storage, the thiobarbituric acid values ​​of Examples 1, 2, and the comparative example were 30.12±0.47, 46.84±0.55, and 53.20±3.01 mg / kg, respectively, all within the acceptable range (below 5 g / kg). However, compared with the comparative example, the thiobarbituric acid value of Example 1 was significantly reduced by 43.39%. The above results indicate that the processing technology of the present invention can effectively reduce the formation of thiobarbituric acid reactants during the preservation of cooked stinky mandarin fish. The added deodorizing and fresh-locking ingredients have multiple functions such as deodorizing, fresh-locking and anti-oxidation, thus improving the safety and quality of cooked stinky mandarin fish during preservation.

[0101] Table 4 shows the changes in total bacterial count and coliform count of the cooked stinky mandarin fish of the present invention at 30℃ for 0 to 5 months of storage.

[0102] Table 4. Changes in total bacterial count and coliform count of the cooked stinky mandarin fish of this invention during storage.

[0103] Total bacterial count and coliform count are effective indicators for judging the degree of contamination and hygienic quality of food. National standards stipulate that cooked fish meat with a total bacterial count exceeding 5 (log CFU / g) and a coliform count exceeding 2 (log CFU / g) is considered unsafe and inedible. Table 4 shows that the total bacterial count and coliform count of cooked stinky mandarin fish in different treatment groups increased with prolonged storage time, with Example 2 showing a significantly higher growth rate than the other treatment groups. At the fifth month of storage, the total bacterial count in Example 2 reached 5.30±0.26 (logCFU / g) and the coliform count reached 2.15±0.04 (logCFU / g), exceeding the edible requirements stipulated by national standards. In contrast, the total bacterial count and coliform count in the cooked stinky mandarin fish of Example 1 and the comparative treatment showed slower growth rates. At the fifth month, the total bacterial count was 3.49±0.02 and 3.28±0.03 (logCFU / g), respectively, and the coliform count was 1.00±0.06 and 0.93±0.04 (logCFU / g), respectively. There was no significant difference between the two (P>0.05), and both met the limits stipulated by national standards. Therefore, the soaking-based sterilization combined with mild heat treatment processing technology used in this invention has a good microbial killing effect, possessing the same sterilization effect as strong heat treatment (121℃, 20-30 min). In summary, the processing technology of this invention not only achieves significant sterilization, avoiding adverse effects on the color, sensory quality, and textural characteristics of cooked stinky mandarin fish, but also effectively reduces the formation of thiobarbituric acid reactants during the preservation of cooked stinky mandarin fish. It has both sterilization and antioxidant effects, thus improving the safety and quality of stinky mandarin fish during preservation.

[0104] This invention employs a combination of soaking for sterilization and gentle heat treatment for sterilization, which effectively kills microorganisms, ensuring food safety and extending shelf life. It also largely avoids adverse effects on the color, sensory quality, and textural characteristics of cooked stinky mandarin fish, such as reducing the shrinkage ratio of fish meat by 14.73% and increasing elasticity by 80.24%, thus significantly improving the processing quality of cooked stinky mandarin fish.

[0105] This invention innovates the deodorizing and freshness-locking formula and process in the processing of stinky mandarin fish. It not only removes the fishy smell of stinky mandarin fish and significantly reduces the water loss rate of stinky mandarin fish during processing, such as increasing the product's moisture content and water retention by 9.32% and 17.84% respectively, but also effectively inhibits the formation of thiobarbituric acid reactants during the preservation of cooked stinky mandarin fish. For example, under the storage condition of 30℃, the thiobarbituric acid content decreased significantly by 43.39% in the 5th month. The added deodorizing and freshness-locking ingredients have multiple functions such as deodorizing, freshness-locking and anti-oxidation, improving the safety and quality of cooked stinky mandarin fish during preservation.

[0106] The cooked stinky mandarin fish produced by this invention is of uniform quality, rich in nutrients, and full of flavor. Compared with freshly cooked stinky mandarin fish dishes, there is no significant difference in color, texture, elasticity, and garlic clove-like characteristics. It can be eaten after being heated in a microwave oven for 5 minutes or in a hot water bath for 5-10 minutes, which is convenient and quick. It can also be stored at room temperature for 9 months and has broad market application prospects. At the same time, this invention enriches the variety of pre-cooked stinky mandarin fish dishes, meeting the demands of modern people, especially those with fast-paced lifestyles, for nutritious, safe, delicious, and convenient cooked stinky mandarin fish.

[0107] Any aspects of this invention not described in detail are well-known to those skilled in the art.

[0108] Finally, it should be noted that the above specific embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to the embodiments, those skilled in the art should understand that modifications and equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications and substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A high-quality normal-temperature cooked smelly carp production method, characterized in that, The method comprises the following steps: preliminarily processing pickled raw material stink catfish, then soaking the stink catfish in a bacterium-reducing solution, soaking the stink catfish in a deodorizing and freshness-keeping solution, drying the stink catfish after being taken out, and then shaping the stink catfish to obtain a normal-temperature cooked stink catfish product, and finally sterilizing the normal-temperature cooked stink catfish product after being packaged, wherein the bacterium-reducing solution is a sodium hypochlorite solution, the pH of the sodium hypochlorite solution is 6.5-7.5, the effective chlorine content of the sodium hypochlorite solution is 0.03-0.15 mg / mL, and the soaking time in the bacterium-reducing solution is 2-10 min; the deodorizing and freshness-keeping solution comprises a plant composition, food-grade sodium lactate, food-grade cysteine, food-grade composite phosphate, and water, and the contents of the plant composition, the food-grade sodium lactate, the food-grade cysteine, and the food-grade composite phosphate in 1 kg of the deodorizing and freshness-keeping solution are 5-12 g, 0.001-0.01 g, 0.001-0.01 g, and 0.01-1 g, respectively, and the rest is water; the stink catfish is soaked in the deodorizing and freshness-keeping solution for 5-15 min; the plant composition is prepared by the following method: 5-15 parts of dried perilla powder, 10-20 parts of onion powder, 5-10 parts of purple loosestrife powder, 5-10 parts of angelica powder, and 125-300 parts of distilled water are stirred and mixed uniformly, and then extracted under the following conditions: a negative pressure intensity of-0.02 Mpa to-0.08 Mpa, a stirring speed of 100-150 rpm, a temperature of 30-55 ℃, and an extraction time of 0.5-1 h; the extracted solutions are combined after being filtered, and then frozen and dried to obtain the plant composition; the drying step after being taken out after soaking is performed by low-temperature air drying in an oven at a temperature of 45-65 ℃ for 1-4 h; the shaping step comprises frying the dried product in a vacuum oil pot at an oil temperature of 60-85 ℃ for 30-120 s and a vacuum degree of 60-85 Kpa, then taking out the product, and draining the oil; the sterilizing step after being packaged comprises sterilizing the vacuum-packaged product in a high-temperature and high-pressure sterilization kettle at a temperature of 85-105 ℃ for 5-15 min and a pressure of 0.2 Mpa.

2. The production method of high-quality, room-temperature cooked smelly carp according to claim 1, characterized in that, The pickled raw material is required to be packaged without damage, air leakage or air swelling, no obvious dryness and softening, fish meat having a natural white color, a typical fermented smell, and a water content of ≤80%, a chloride content of ≤2%, and an amino acid nitrogen content of ≥600 mg / kg.

3. The production method of high-quality, room-temperature cooked smelly carp according to claim 1, characterized in that, The preliminary processing of the stink catfish raw material comprises cleaning and cutting, wherein the stink catfish raw material is cleaned until no blood stains and mucus are present on the surface of the fish body, and then the cleaned stink catfish is cut into fish pieces with a length and width of 1.5-2.5 cm.

4. The production method of high-quality, room-temperature cooked smelly catfish according to claim 1, characterized in that, The shaping step further comprises a further processing step of mixing and heating the shaped product with food accessories to obtain a cooked stink catfish dish.

5. The production method of high-quality, room-temperature cooked smelly catfish according to claim 4, characterized in that, The dish auxiliary material composition comprises 30-50 parts by weight of dried bamboo shoots, 5-15 parts by weight of colorful peppers, 5-15 parts by weight of onions, 5-15 parts by weight of fatty meat, 5-10 parts by weight of shiitake mushrooms, 2-5 parts by weight of black bean sauce, 2-3 parts by weight of oyster sauce, 1-2 parts by weight of soy sauce, 1-2 parts by weight of white granulated sugar, 0.5-1 part by weight of chicken essence, 0.3-1 part by weight of vinegar, and 0.2-0.5 part by weight of hydroxypropyl distarch phosphate, wherein the block in the auxiliary material raw material is cut into small pieces with a particle size of 0.5-1.5 cm.

6. The production method of high-quality, room-temperature cooked smelly catfish according to claim 4, characterized in that, The step of mixing and heating comprises preheating the auxiliary material raw material, raising the temperature to 70-90°C, continuing to heat for 3-5 min, stopping heating, then adding the shaped product, and mixing uniformly.

7. The production method of high-quality, room-temperature cooked smelly carp according to claim 1, characterized in that, The step of sub-packaging and packaging comprises sub-packaging the product into vacuum bags after cooling, and vacuum sealing.

Images