CN113558095A - Processing method of frozen tilapia fillets - Google Patents
Processing method of frozen tilapia fillets Download PDFInfo
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- CN113558095A CN113558095A CN202010358511.6A CN202010358511A CN113558095A CN 113558095 A CN113558095 A CN 113558095A CN 202010358511 A CN202010358511 A CN 202010358511A CN 113558095 A CN113558095 A CN 113558095A
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- 241000276707 Tilapia Species 0.000 title claims abstract description 110
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 39
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 39
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 39
- 239000000243 solution Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000011161 development Methods 0.000 claims abstract description 30
- 238000007710 freezing Methods 0.000 claims abstract description 24
- 230000008014 freezing Effects 0.000 claims abstract description 24
- 238000009413 insulation Methods 0.000 claims abstract description 16
- 241000276701 Oreochromis mossambicus Species 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 230000002528 anti-freeze Effects 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 239000007864 aqueous solution Substances 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000012258 culturing Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 230000035939 shock Effects 0.000 claims abstract description 6
- 238000009966 trimming Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 33
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- AZFNGPAYDKGCRB-XCPIVNJJSA-M [(1s,2s)-2-amino-1,2-diphenylethyl]-(4-methylphenyl)sulfonylazanide;chlororuthenium(1+);1-methyl-4-propan-2-ylbenzene Chemical compound [Ru+]Cl.CC(C)C1=CC=C(C)C=C1.C1=CC(C)=CC=C1S(=O)(=O)[N-][C@@H](C=1C=CC=CC=1)[C@@H](N)C1=CC=CC=C1 AZFNGPAYDKGCRB-XCPIVNJJSA-M 0.000 claims description 20
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 239000004304 potassium nitrite Substances 0.000 claims description 20
- 235000010289 potassium nitrite Nutrition 0.000 claims description 20
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims description 18
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 15
- 229920002752 Konjac Polymers 0.000 claims description 15
- 229930195725 Mannitol Natural products 0.000 claims description 15
- 229930003268 Vitamin C Natural products 0.000 claims description 15
- 235000010485 konjac Nutrition 0.000 claims description 15
- 239000000594 mannitol Substances 0.000 claims description 15
- 235000010355 mannitol Nutrition 0.000 claims description 15
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 15
- 239000011718 vitamin C Substances 0.000 claims description 15
- 235000019154 vitamin C Nutrition 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 239000007798 antifreeze agent Substances 0.000 claims description 14
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- 244000247812 Amorphophallus rivieri Species 0.000 claims description 10
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- 239000000252 konjac Substances 0.000 claims description 10
- DFPAKSUCGFBDDF-ZQBYOMGUSA-N [14c]-nicotinamide Chemical compound N[14C](=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-ZQBYOMGUSA-N 0.000 claims description 9
- 229960003966 nicotinamide Drugs 0.000 claims description 9
- 239000011570 nicotinamide Substances 0.000 claims description 9
- 235000005152 nicotinamide Nutrition 0.000 claims description 9
- 229940064218 potassium nitrite Drugs 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 6
- 241000144010 Zygosaccharomyces mellis Species 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
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- 230000037308 hair color Effects 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 3
- 230000000694 effects Effects 0.000 description 22
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- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
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- 102000036675 Myoglobin Human genes 0.000 description 2
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- 206010013911 Dysgeusia Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
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- 239000013535 sea water Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Cosmetics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to the technical field of aquatic product processing, in particular to a processing method of frozen tilapia fillets, which comprises the following steps: a1, pretreatment of tilapia: temporarily culturing tilapia, carrying out living body color development, and then carrying out splitting, peeling, skin grinding and trimming; a2, sterilization of tilapia: placing the pretreated tilapia mossambica in an insulation pool, injecting clear water into the pool, inserting a high-voltage pulse electric shock rod into the pool, and starting the high-voltage pulse electric shock rod to electrically shock and sterilize the tilapia mossambica in the pool; a3: fresh-keeping of tilapia: soaking the sterilized tilapia in a trehalose solution for 10-30min, taking out the tilapia, and continuously soaking the tilapia in an antifreeze aqueous solution for 10-60 min, wherein the temperature of the aqueous solution is 2-6 ℃; a4: freezing tilapia: and quickly cleaning and draining the preserved tilapia, pre-freezing, and quickly freezing at the temperature of minus 38 to minus 45 ℃ to obtain the frozen tilapia fillets.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to a processing method of frozen tilapia fillets.
Background
Tilapia (Oreochromyis nilotius) is a small and medium-sized fish, can survive in both seawater and freshwater, has the characteristics of high growth speed, strong reproductive capacity, poor appetite, strong disease resistance and the like, has few bony spurs and thick meat, and is one of the main freshwater fish culture products in China. In the tissues of tilapia, the fish meat accounts for about 40-50% of the fish body by weight. The tilapia is fresh and delicious in meat, tender in meat and high in nutritional value, the protein is the component with the highest content except water, and each 100-Kr non-fish meat contains about 20 g of protein, 7 g of fat, 148 kcal of heat, 70 mg of calcium, 50 mg of sodium, 40 mg of phosphorus and 1 mg of iron.
Frozen tilapia fillets are the main product form of tilapia, but in the processing process, fish flesh is easy to deteriorate due to bacterial pollution, so the tilapia fillets are generally sterilized to ensure the delicious taste of the tilapia fillets.
In addition, in the processing process of the tilapia fillets, a certain time interval exists between the taking of the fillets and the freezing storage, and the delicate flavor of the tilapia fillets is easily lost in the time interval, so that the delicate flavor taste of the tilapia fillets is influenced.
Therefore, the method for processing the frozen tilapia fillets with good sterilization and fresh-keeping effects has important significance.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the processing method of the frozen tilapia fillets, which has good sterilization effect while not influencing the flavor of the tilapia fillets by using high-voltage pulse electric shock sterilization, and can effectively keep the tilapia fillets fresh by using trehalose solution for soaking and using an antifreeze agent, thereby preventing the loss of the delicate flavor of the tilapia fillets in the processing process.
The technical scheme of the invention is as follows:
a processing method of frozen tilapia fillets comprises the following steps:
a1, pretreatment of tilapia: temporarily culturing tilapia, carrying out living body color development, and then carrying out splitting, peeling, skin grinding and trimming; the living body hair color development solution comprises the following components: nicotinamide, potassium nitrite, vitamin C and water;
a2, sterilization of tilapia: placing the pretreated tilapia mossambica in an insulation pool, injecting clear water into the pool, inserting a high-voltage pulse electric shock rod into the pool, and starting the high-voltage pulse electric shock rod to electrically shock and sterilize the tilapia mossambica in the pool;
a3: fresh-keeping of tilapia: soaking the sterilized tilapia in a trehalose solution for 10-30min, taking out the tilapia, and continuously soaking the tilapia in an aqueous solution of an antifreeze for 10-60 min, wherein the temperature of the aqueous solution is 2-6 ℃, and the antifreeze comprises the following components in parts by weight: 2-8 parts of konjac fine powder, 1-4 parts of sodium polyacrylate and 0.5-3 parts of mannitol;
a4: freezing tilapia: and quickly cleaning and draining the preserved tilapia, pre-freezing, and quickly freezing at the temperature of minus 38 to minus 45 ℃ to obtain the frozen tilapia fillets.
Adopt above-mentioned technical scheme: the color development solution consisting of nicotinamide, potassium nitrite, vitamin C and water is used, so that a good color development effect is achieved, CO color development is avoided, the use concentration of potassium nitrite is low, and the safety is good; by adopting trehalose solution for infiltration and using antifreeze agent consisting of konjac powder, sodium polyacrylate, mannitol and water for infiltration, the fresh-keeping effect of the tilapia fillets can be remarkably improved, the freshness of the frozen tilapia fillets is well maintained, and the storage stability is improved.
Trehalose has a magical protective effect on organisms because trehalose can form a unique protective film on the cell surface under severe environmental conditions such as high temperature, high cold, high osmotic pressure, drying and dehydration and the like, so that protein molecules are effectively protected from being inactivated without denaturation, and the life process and biological characteristics of organisms are maintained.
Nicotinamide can combine with myoglobin to produce stable nicotinamide myoglobin which is difficult to oxidize. The color development effect of the nicotinamide is not better than that of the potassium nitrite, and the inventor finds out through a large amount of research that the color development effect is enhanced, the use concentration of the potassium nitrite is reduced and the safety is improved by adding a certain amount of nicotinamide and vitamin C.
Further, the trehalose is prepared by the following method: inoculating honey zygosaccharomyces mellis LGL-2 into a culture solution, and fermenting at 20-30 ℃ for 84-108 h to obtain a fermentation solution; and extracting trehalose from the fermentation liquor to obtain the trehalose. The specific method for extracting the trehalose from the fermentation liquor comprises the following steps: centrifuging the fermentation liquor to obtain yeast paste, then placing the yeast paste into an oven at 80-100 ℃ for treatment for 40-80 min, and treating the yeast paste according to a solid-liquid mass-volume ratio of 1 g: adding 8-15 mL of deionized water, performing water bath at 40-45 ℃ for 15-40 min, centrifuging, taking liquid, concentrating and drying to obtain trehalose.
Furthermore, in the color development solution, the concentration of nicotinamide is 1g/kg, the concentration of potassium nitrite is 0.1g/kg, and the concentration of vitamin C is 1 g/kg.
Furthermore, the power of the high-voltage pulse electric shock rod is 1500-.
Further, the antifreeze comprises the following components in parts by weight: 3-6 parts of konjac fine powder, 1-3 parts of sodium polyacrylate and 1-3 parts of mannitol.
Furthermore, the insulation pool is formed by pouring insulation ceramics.
Further, the mass percentage of the antifreeze agent is 2-8%.
Further, the pre-freezing temperature is-18 to-25 ℃, and the time is 5 to 20 min.
The invention has the beneficial effects that: the invention adopts high-voltage pulse electric shock sterilization, can have better sterilization effect while not influencing the flavor of the tilapia fillets, and can remarkably improve the fresh-keeping effect of the tilapia fillets by adopting trehalose solution for infiltration and using antifreeze consisting of konjac powder, sodium polyacrylate, mannitol and water for infiltration, better keep the freshness of the frozen tilapia fillets and improve the storage stability.
Detailed Description
The following further illustrates embodiments of the invention:
example 1
A processing method of frozen tilapia fillets comprises the following steps:
a1, pretreatment of tilapia: temporarily culturing tilapia, carrying out living body color development, and then carrying out splitting, peeling, skin grinding and trimming; the living body hair color development solution comprises the following components: nicotinamide, potassium nitrite, vitamin C and water;
a2, sterilization of tilapia: placing the pretreated tilapia mossambica in an insulation pool, injecting clear water into the pool, inserting a high-voltage pulse electric shock rod into the pool, and starting the high-voltage pulse electric shock rod to electrically shock and sterilize the tilapia mossambica in the pool;
a3: fresh-keeping of tilapia: soaking the sterilized tilapia in a trehalose solution for 10min, taking out the tilapia, and continuously soaking the tilapia in an aqueous solution of an antifreeze for 10min, wherein the temperature of the aqueous solution is 2 ℃, and the antifreeze comprises the following components in parts by weight: 2 parts of konjak fine powder, 1 part of sodium polyacrylate and 0.5 part of mannitol;
a4: freezing tilapia: and quickly cleaning and draining the preserved tilapia, pre-freezing, and quickly freezing at-38 ℃ to obtain the frozen tilapia fillets.
Adopt above-mentioned technical scheme: the color development solution consisting of nicotinamide, potassium nitrite, vitamin C and water is used, so that a good color development effect is achieved, CO color development is avoided, the use concentration of potassium nitrite is low, and the safety is good; by adopting trehalose solution for infiltration and using antifreeze agent consisting of konjac powder, sodium polyacrylate, mannitol and water for infiltration, the fresh-keeping effect of the tilapia fillets can be remarkably improved, the freshness of the frozen tilapia fillets is well maintained, and the storage stability is improved.
The trehalose is prepared by the following method: inoculating honey zygosaccharomyces mellis LGL-2 into culture solution, and fermenting at 20 deg.C for 84 hr to obtain fermentation solution; and extracting trehalose from the fermentation liquor to obtain the trehalose. The specific method for extracting the trehalose from the fermentation liquor comprises the following steps: centrifuging the fermentation liquor to obtain yeast paste, then placing the yeast paste into an oven at 80 ℃ for treatment for 40min, and treating the yeast paste according to the solid-liquid mass-volume ratio of 1 g: adding 8mL of deionized water, carrying out water bath at 40 ℃ for 15min, centrifuging, taking the liquid, concentrating and drying to obtain the trehalose.
In the color development solution, the concentration of nicotinamide is 1g/kg, the concentration of potassium nitrite is 0.1g/kg, and the concentration of vitamin C is 1 g/kg.
The power of the high-voltage pulse electric shock rod is 1500W, and the electric shock time of the high-voltage pulse electric shock rod is 5 min.
The antifreeze agent comprises the following components in parts by weight: 3 parts of konjak fine powder, 1 part of sodium polyacrylate and 1 part of mannitol.
The insulation pool is formed by pouring insulation ceramic.
The mass percentage of the antifreeze agent is 2%.
The pre-freezing temperature is-18 deg.C, and the time is 5 min.
Example 2
A processing method of frozen tilapia fillets comprises the following steps:
a1, pretreatment of tilapia: temporarily culturing tilapia, carrying out living body color development, and then carrying out splitting, peeling, skin grinding and trimming; the living body hair color development solution comprises the following components: nicotinamide, potassium nitrite, vitamin C and water;
a2, sterilization of tilapia: placing the pretreated tilapia mossambica in an insulation pool, injecting clear water into the pool, inserting a high-voltage pulse electric shock rod into the pool, and starting the high-voltage pulse electric shock rod to electrically shock and sterilize the tilapia mossambica in the pool;
a3: fresh-keeping of tilapia: soaking the sterilized tilapia in a trehalose solution for 30min, taking out the tilapia, and continuously soaking the tilapia in an antifreeze aqueous solution for 60min, wherein the temperature of the aqueous solution is 6 ℃, and the antifreeze comprises the following components in parts by weight: 8 parts of konjac powder, 4 parts of sodium polyacrylate and 3 parts of mannitol;
a4: freezing tilapia: and quickly cleaning and draining the preserved tilapia, pre-freezing, and quickly freezing at-45 ℃ to obtain the frozen tilapia fillets.
Adopt above-mentioned technical scheme: the color development solution consisting of nicotinamide, potassium nitrite, vitamin C and water is used, so that a good color development effect is achieved, CO color development is avoided, the use concentration of potassium nitrite is low, and the safety is good; by adopting trehalose solution for infiltration and using antifreeze agent consisting of konjac powder, sodium polyacrylate, mannitol and water for infiltration, the fresh-keeping effect of the tilapia fillets can be remarkably improved, the freshness of the frozen tilapia fillets is well maintained, and the storage stability is improved.
The trehalose is prepared by the following method: inoculating LGL-2 of Zygosaccharomyces mellis in culture solution, and fermenting at 30 deg.C for 108 hr to obtain fermentation liquid; and extracting trehalose from the fermentation liquor to obtain the trehalose. The specific method for extracting the trehalose from the fermentation liquor comprises the following steps: centrifuging the fermentation liquor to obtain yeast paste, then placing the yeast paste into a baking oven at 100 ℃ for treatment for 80min, and treating the yeast paste according to the solid-liquid mass-volume ratio of 1 g: adding 15mL of deionized water, carrying out water bath at 45 ℃ for 40min, centrifuging, and concentrating and drying the liquid to obtain the trehalose.
In the color development solution, the concentration of nicotinamide is 1g/kg, the concentration of potassium nitrite is 0.1g/kg, and the concentration of vitamin C is 1 g/kg.
The power of the high-voltage pulse electric shock rod is 2000W, and the electric shock time of the high-voltage pulse electric shock rod is 10 min.
The antifreeze agent comprises the following components in parts by weight: 6 parts of konjak fine powder, 3 parts of sodium polyacrylate and 3 parts of mannitol.
The insulation pool is formed by pouring insulation ceramic.
The mass percentage of the antifreeze agent is 8%.
The pre-freezing temperature is-25 deg.C, and the time is 20 min.
Example 3
A processing method of frozen tilapia fillets comprises the following steps:
a1, pretreatment of tilapia: temporarily culturing tilapia, carrying out living body color development, and then carrying out splitting, peeling, skin grinding and trimming; the living body hair color development solution comprises the following components: nicotinamide, potassium nitrite, vitamin C and water;
a2, sterilization of tilapia: placing the pretreated tilapia mossambica in an insulation pool, injecting clear water into the pool, inserting a high-voltage pulse electric shock rod into the pool, and starting the high-voltage pulse electric shock rod to electrically shock and sterilize the tilapia mossambica in the pool;
a3: fresh-keeping of tilapia: soaking the sterilized tilapia in a trehalose solution for 20min, taking out the tilapia, and continuously soaking the tilapia in an antifreeze aqueous solution for 35min, wherein the temperature of the aqueous solution is 4 ℃, and the antifreeze comprises the following components in parts by weight: 5 parts of konjak fine powder, 2.5 parts of sodium polyacrylate and 1.8 parts of mannitol;
a4: freezing tilapia: and quickly cleaning and draining the preserved tilapia, pre-freezing, and quickly freezing at-42 ℃ to obtain the frozen tilapia fillets.
Adopt above-mentioned technical scheme: the color development solution consisting of nicotinamide, potassium nitrite, vitamin C and water is used, so that a good color development effect is achieved, CO color development is avoided, the use concentration of potassium nitrite is low, and the safety is good; by adopting trehalose solution for infiltration and using antifreeze agent consisting of konjac powder, sodium polyacrylate, mannitol and water for infiltration, the fresh-keeping effect of the tilapia fillets can be remarkably improved, the freshness of the frozen tilapia fillets is well maintained, and the storage stability is improved.
The trehalose is prepared by the following method: inoculating LGL-2 of Zygosaccharomyces mellis in culture solution, and fermenting at 25 deg.C for 96 hr to obtain fermentation liquid; and extracting trehalose from the fermentation liquor to obtain the trehalose. The specific method for extracting the trehalose from the fermentation liquor comprises the following steps: centrifuging the fermentation liquor to obtain yeast paste, then placing the yeast paste into a 90 ℃ oven for treatment for 60min, adding deionized water according to the solid-liquid mass volume ratio of 1g to 12mL, carrying out water bath at 42.5 ℃ for 28min, centrifuging, taking the liquid, concentrating and drying to obtain the trehalose.
In the color development solution, the concentration of nicotinamide is 1g/kg, the concentration of potassium nitrite is 0.1g/kg, and the concentration of vitamin C is 1 g/kg.
The power of the high-voltage pulse electric shock rod is 1750W, and the electric shock time of the high-voltage pulse electric shock rod is 7.5 min.
The antifreeze agent comprises the following components in parts by weight: 4.5 parts of konjak fine powder, 2 parts of sodium polyacrylate and 2 parts of mannitol.
The insulation pool is formed by pouring insulation ceramic.
The mass percentage of the antifreeze agent is 5%.
The pre-freezing temperature is-22 deg.C, and the time is 12.5 min.
Performance test 1
Comparing the flavors of tilapia mossambica sterilized in different modes with a comparative example (a product sterilized at high temperature in the process of being sold and made on the market) by using example 1, example 2 and example 3 respectively, and grading the flavors of tilapia mossambica slices obtained by using an electric shock sterilization mode and a tilapia mossambica high-temperature sterilization mode by 10 experienced professional appraisers. The scoring criteria are shown in table 1, and the scoring results are shown in table 2.
TABLE 1 flavor score criteria
| Scoring criteria | Fragrant and no bitter taste | Slightly bitter | Obvious bitter taste | Obvious taste | Bad taste |
| Score value | 5 | 4 | 3 | 2 | 1 |
Table 2 shows the results of the scores of tilapia fillets with different flavors
| Group of | Mean score |
| Example 1 | 4.8 |
| Example 2 | 4.9 |
| Example 3 | 5 |
| Comparative example | 4 |
As can be seen from table 2, the electric shock sterilization treatment method used in the present invention has a good flavor preservation effect, wherein the flavor effect of example 3 is the best, and the flavor effects of examples 1, 2 and 3 are all better than the flavor effect of the comparative example.
Performance test 2
By testing the preservation effect of the frozen tilapia fillets by adopting the K value, the freshness change of the tilapia fillets in the example 1, the example 2, the example 3 and the comparative example (the tilapia fillets which are sold in the market and are not subjected to preservation operation during processing) in the processing process is tested, and the lower the K value is, the better the freshness is. The results of examination of the change in K value of frozen tilapia fillets obtained in example 1, example 2, example 3 and comparative example when stored at-20 ℃ for 0 month, 3 months and 6 months are shown in Table 3.
Table 3 is a table showing the change in K value of frozen tilapia fillets obtained in example 1, example 2, and example 3 and the comparative example production method
As can be seen from table 3, the frozen tilapia fillets produced by the preservation treatment of the invention have better preservation effect than the comparative examples after 3 months or 6 months, wherein the best preservation effect is example 3, and therefore, the frozen tilapia fillets produced by the invention have significant preservation effect.
The foregoing embodiments and description have been presented only to illustrate the principles and preferred embodiments of the invention, and various changes and modifications may be made therein without departing from the spirit and scope of the invention as hereinafter claimed.
Claims (8)
1. A processing method of frozen tilapia fillets is characterized by comprising the following steps: the method comprises the following steps:
a1, pretreatment of tilapia: temporarily culturing tilapia, carrying out living body color development, and then carrying out splitting, peeling, skin grinding and trimming; the living body hair color development solution comprises the following components: nicotinamide, potassium nitrite, vitamin C and water;
a2, sterilization of tilapia: placing the pretreated tilapia mossambica in an insulation pool, injecting clear water into the pool, inserting a high-voltage pulse electric shock rod into the pool, and starting the high-voltage pulse electric shock rod to electrically shock and sterilize the tilapia mossambica in the pool;
a3: fresh-keeping of tilapia: soaking the sterilized tilapia in a trehalose solution for 10-30min, taking out the tilapia, and continuously soaking the tilapia in an aqueous solution of an antifreeze for 10-60 min, wherein the temperature of the aqueous solution is 2-6 ℃, and the antifreeze comprises the following components in parts by weight: 2-8 parts of konjac fine powder, 1-4 parts of sodium polyacrylate and 0.5-3 parts of mannitol;
a4: freezing tilapia: and quickly cleaning and draining the preserved tilapia, pre-freezing, and quickly freezing at the temperature of minus 38 to minus 45 ℃ to obtain the frozen tilapia fillets.
2. The method for processing frozen tilapia fillets according to claim 1, wherein the method comprises the following steps: the trehalose is prepared by the following method: inoculating honey zygosaccharomyces mellis LGL-2 into a culture solution, and fermenting at 20-30 ℃ for 84-108 h to obtain a fermentation solution; and extracting trehalose from the fermentation liquor to obtain the trehalose. The specific method for extracting the trehalose from the fermentation liquor comprises the following steps: centrifuging the fermentation liquor to obtain yeast paste, then placing the yeast paste into an oven at 80-100 ℃ for treatment for 40-80 min, and treating the yeast paste according to a solid-liquid mass-volume ratio of 1 g: adding 8-15 mL of deionized water, performing water bath at 40-45 ℃ for 15-40 min, centrifuging, taking liquid, concentrating and drying to obtain trehalose.
3. The method for processing frozen tilapia fillets according to claim 1, wherein the method comprises the following steps: in the color development solution, the concentration of nicotinamide is 1g/kg, the concentration of potassium nitrite is 0.1g/kg, and the concentration of vitamin C is 1 g/kg.
4. The method for processing frozen tilapia fillets according to claim 1, wherein the method comprises the following steps: the power of the high-voltage pulse electric shock rod is 1500-2000W, and the electric shock time of the high-voltage pulse electric shock rod is 5-10 min.
5. The method for processing frozen tilapia fillets according to claim 1, wherein the method comprises the following steps: the antifreeze agent comprises the following components in parts by weight: 3-6 parts of konjac fine powder, 1-3 parts of sodium polyacrylate and 1-3 parts of mannitol.
6. The method for processing frozen tilapia fillets according to claim 1, wherein the method comprises the following steps: the insulation pool is formed by pouring insulation ceramic.
7. The method for processing frozen tilapia fillets according to claim 5, wherein the method comprises the following steps: the mass percentage of the antifreeze agent is 2-8%.
8. The method for processing frozen tilapia fillets according to claim 1, wherein the method comprises the following steps: the pre-freezing temperature is-18 to-25 ℃, and the time is 5 to 20 min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112655913A (en) * | 2019-12-06 | 2021-04-16 | 海南勤富食品有限公司 | Tilapia processing production method and process thereof |
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| CN1935029A (en) * | 2006-09-22 | 2007-03-28 | 南宁中诺生物工程有限责任公司 | Frozen tilapia mossambica slice and its processing method |
| CN106616547A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Frozen tilapia mossambica slice production method |
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| CN110714039A (en) * | 2019-12-03 | 2020-01-21 | 仲恺农业工程学院 | A kind of preparation method of trehalose |
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| CN1935029A (en) * | 2006-09-22 | 2007-03-28 | 南宁中诺生物工程有限责任公司 | Frozen tilapia mossambica slice and its processing method |
| CN106616547A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Frozen tilapia mossambica slice production method |
| CN208639533U (en) * | 2018-01-30 | 2019-03-26 | 海南远生渔业有限公司 | A kind of golden pomfret deep processing and production line |
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