CN102524905B - A kind of preparation method of crab paste - Google Patents
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Abstract
本发明涉及一种蟹糊的制备方法，是在传统的蟹糊制备步骤中添加月桂酸单甘酯。为了更好的获得杀菌效果，在制备步骤中还可添加有精油。本发明由于在制备步骤中添加了月桂酸单甘酯和精油，从而有效地控制了产品中微生物的数量，起到了冷杀菌的作用；这样，解决了现有低盐度蟹糊产品保质期短的技术难题。The invention relates to a preparation method of crab paste, which comprises adding monoglyceride laurate in the traditional preparation step of crab paste. In order to better obtain the bactericidal effect, essential oil may also be added in the preparation step. Since the present invention adds monoglyceride laurate and essential oil in the preparation step, the quantity of microorganisms in the product is effectively controlled, and the effect of cold sterilization is played; thus, the problem of short shelf life of existing low-salinity crab paste products is solved technical challenge.
Description
技术领域 technical field
本发明属于水产品的加工技术领域，具体涉及一种蟹糊的制备方法，即在制备步骤中添加月桂酸单甘酯和/或精油。The invention belongs to the technical field of aquatic product processing, and in particular relates to a preparation method of crab paste, that is, adding monoglyceride laurate and/or essential oil in the preparation step.
背景技术 Background technique
蟹糊是传统的腌制生食水产品，系由新鲜海蟹拆肉糟渍而成，其味道鲜美，营养丰富，在沿海省及毗邻省、市有着广阔市场。但由于生产中无热加工过程，而且食用前无需热处理，直接食用，属食用安全高风险食品。传统的蟹糊加工步骤包括选料、清洗、清理、破碎、配料调味、包装、冷藏贮藏等工序，产品中食盐氯化钠含量较高。比如，GB10136-88《蟹糊卫生标准》规定蟹糊的盐分≥15％，但产品食盐含量过高，因其高钠，不适用于患有高血压、心血管疾病及肾衰等的病人食用。为了迎合消费者的“鲜淡风味”，市场上兴起了腌制蟹糊冷链式产销过程，使盐分都降至7％左右。而在低NaCl含量情况下微生物指标合格率低。为了控制微生物指标的合格率，专利ZL200710070672.X“蟹糊的工厂化加工与杀菌方法”中就采用了辐照灭菌的方式来减少微生物。但蟹糊产品中的脂肪经高剂量辐射后，因氧化反应产生的自由基及其衍生物会促进脂肪的氧化而使其发生酸败变性，尤其是不饱和脂肪酸容易氧化，出现脱羧、氢化、脱氨等作用，会导致脂肪的消化吸收率降低。因此，如何开发出一种既能降低盐的浓度，又能够有效的控制蟹糊产品中的细菌含量，且又不会影响其“鲜淡风味”的加工方式和绿色灭菌方法就成为一个长期没有解决的问题。Crab paste is a traditional marinated raw food aquatic product, which is made from fresh sea crabs. It is delicious and nutritious. It has a broad market in coastal provinces and adjacent provinces and cities. However, since there is no heat processing process in the production, and no heat treatment is required before eating, it can be eaten directly, which is a high-risk food for food safety. The traditional crab paste processing steps include material selection, cleaning, cleaning, crushing, ingredients seasoning, packaging, refrigerated storage and other processes, and the content of salt and sodium chloride in the product is relatively high. For example, GB10136-88 "Hygienic Standards for Crab Paste" stipulates that the salt content of crab paste is ≥15%, but the salt content of the product is too high. Because of its high sodium, it is not suitable for patients with high blood pressure, cardiovascular disease and renal failure. . In order to cater to the "fresh and light flavor" of consumers, a cold chain production and sales process of marinated crab paste has emerged in the market, reducing the salt content to about 7%. And in the case of low NaCl content, the pass rate of microbial indicators is low. In order to control the pass rate of microbial indicators, the patent ZL200710070672.X "Industrial Processing and Sterilization Method of Crab Paste" uses radiation sterilization to reduce microorganisms. However, after the fat in the crab paste product is irradiated at a high dose, the free radicals and its derivatives produced by the oxidation reaction will promote the oxidation of the fat and cause it to become rancid and denatured, especially unsaturated fatty acids are easy to oxidize, and decarboxylation, hydrogenation, and decarboxylation occur. Ammonia and other effects will lead to a decrease in the digestion and absorption rate of fat. Therefore, how to develop a processing method and a green sterilization method that can reduce the concentration of salt and effectively control the bacterial content in crab paste products without affecting its "fresh and light flavor" has become a long-term problem. There is no problem to solve.
发明内容 Contents of the invention
本发明的目的是提供一种蟹糊的制备方法，以使蟹糊产品在低氯化钠含量的情况下，在规定的保质期限内能够稳定保存，以弥补现有技术的不足。The purpose of the present invention is to provide a preparation method of crab paste, so that the crab paste product can be stored stably within the specified shelf life under the condition of low sodium chloride content, so as to make up for the deficiencies in the prior art.
申请人在长期的研究中发现，在蟹糊的制备工艺中，通过在制备步骤中添加月桂酸单甘酯和/或精油，就可以在降低盐分的情况下控制细菌的含量，且制成的产品的口味、营养同传统制备方法生产的蟹糊没有多大差别。The applicant found in long-term research that in the preparation process of crab paste, by adding monoglyceride laurate and/or essential oil in the preparation step, the content of bacteria can be controlled while reducing the salt content, and the prepared The taste and nutrition of the product are not much different from the crab paste produced by traditional preparation methods.
本发明的方法，其特征是在传统的蟹糊制备的步骤中添加月桂酸单甘酯。The method of the present invention is characterized in that monoglyceryl laurate is added in the traditional step of preparing crab paste.
上述的月桂酸单甘酯是在粉碎步骤和/或调味步骤中添加的。The above-mentioned monoglyceride laurate is added in the pulverizing step and/or the seasoning step.
月桂酸单甘酯的用量不小于蟹糊重量0.1％，其最高用量不必限定，具体只要与调味配方的口味协调即可。The dosage of monoglyceride laurate is not less than 0.1% by weight of the crab paste, and its maximum dosage does not need to be limited, as long as it is in harmony with the taste of the seasoning formula.
为了能更有效地杀菌去腥味。在传统的蟹糊制备的步骤中还添加有精油。In order to more effectively sterilize and remove fishy smell. Essential oils are also added during the traditional crab paste preparation step.
上述的精油是在粉碎步骤和/或调味步骤中添加的，所述的精油为各种食用精油中的一种或几种，精油的用量不小于蟹糊重量0.1％，其最高用量不必限定，具体只要与调味配方的口味协调即可。The above-mentioned essential oil is added in the crushing step and/or seasoning step, and the essential oil is one or more of various edible essential oils, and the amount of the essential oil is not less than 0.1% by weight of the crab paste, and its maximum amount does not need to be limited. Specifically as long as it is coordinated with the taste of the seasoning formula.
本发明由于在配料调味步骤中添加了月桂酸单甘酯和精油，从而有效地控制了产品中微生物的数量，起到了冷杀菌的作用；这样，解决了现有的低盐度蟹糊产品保质期短的技术难题。Because the present invention adds monoglyceride laurate and essential oil in the ingredients seasoning step, thereby effectively controlling the quantity of microorganisms in the product, it plays the role of cold sterilization; Short technical difficulty.
具体实施方式 Detailed ways
本发明的方法，是在传统的蟹糊制备工艺中添加月桂酸单甘酯和/或精油，作为杀菌防腐剂，以弥补含盐量的不足。其中，月桂酸单甘酯的用量≥0.1％，其最高用量可根据调味配方的口味进行选择。所述的精油为各种食用精油中的一种或几种，精油的量的用量≥0.1％，其最高用量不必限定，具体只要与调味配方的口味协调即可。The method of the invention is to add monoglyceride laurate and/or essential oil in the traditional crab paste preparation process as a bactericidal preservative to make up for the lack of salt content. Wherein, the dosage of monoglyceride laurate is more than or equal to 0.1%, and the highest dosage can be selected according to the taste of the seasoning formula. The essential oil is one or more of various edible essential oils, the amount of the essential oil is more than 0.1%, and the maximum amount is not limited, as long as it is in harmony with the taste of the seasoning formula.
以下结合实施例对本发明作进一步详细描述。Below in conjunction with embodiment the present invention is described in further detail.
实施例1仅添加月桂酸单甘酯杀菌，于粉碎步骤中添加Embodiment 1 only adds monoglyceride laurate for sterilization, and adds in the crushing step
将精选的新鲜野生梭子蟹100Kg，清洗、去除蟹鳃、蟹嘴、蟹脐，并将蟹足、蟹身和螯分开，置于破碎机中，并往破碎机中加入月桂酸单甘酯0.5kg，破碎成膏状或稠浆糊状后，根据口味的咸淡再往破碎机中加入氯化钠5.5Kg、味精1.5kg、白糖2.5kg、黄酒2.5kg、茶多酚0.1kg，充分混合均匀，包装、冷藏。产品冷藏1月后，测得菌落总数均＜5000g-1，大肠菌群＜30MPN/100g。结果表明：月桂酸单甘酯可有效地抑制和杀灭蟹糊中的细菌，起到防腐保鲜作用。Take 100Kg of selected fresh wild portunus, wash and remove the crab gills, crab mouth and crab navel, separate the crab feet, crab body and claws, put them in a crusher, and add 0.5 monoglyceride laurate to the crusher kg, crushed into paste or thick paste, then add 5.5Kg of sodium chloride, 1.5kg of monosodium glutamate, 2.5kg of white sugar, 2.5kg of rice wine, and 0.1kg of tea polyphenols into the crusher according to the saltiness of the taste, and mix well Uniform, packaged, refrigerated. After the product was refrigerated for one month, the total number of bacterial colonies was measured <5000g -1 , and the coliform group was <30MPN/100g. The results showed that: monoglyceride laurate could effectively inhibit and kill bacteria in crab paste, and play a role in antiseptic and fresh preservation.
另外，为了获得更好的抑菌效果，月桂酸单甘酯的添加量也可以进行调节，但添加的浓度不能低于蟹糊重量的0.1％，如低于这个含量，在低盐的情况下就不能取得很好的抑菌效果。In addition, in order to obtain a better antibacterial effect, the addition amount of monoglyceride laurate can also be adjusted, but the concentration cannot be lower than 0.1% of the weight of the crab paste. If it is lower than this content, in the case of low salt A good antibacterial effect cannot be obtained.
实施例2月桂酸单甘酯和食用精油联合使用，于调味步骤中添加Embodiment 2 monoglyceride laurate and edible essential oil are used in combination, added in the seasoning step
将精选的新鲜野生梭子蟹100Kg，清洗、去除蟹鳃、蟹嘴、蟹脐，并将蟹足、蟹身和螯分开，然后将蟹足、蟹身和螯置于破碎机中，破碎成膏状或稠浆糊状后，再往破碎机中加入氯化钠3.5kg、味精1.5kg、白糖2.5kg、黄酒2.5kg、茶多酚0.1kg、月桂酸单甘酯0.1Kg、生姜精油0.05Kg及辣椒精油0.05Kg，充分混合均匀，包装、冷藏。制成的产品冷藏1个月后，测得菌落总数均＜5000g-1，大肠菌群＜30MPN/100g。上述的检测结果与传统方法制备的、盐度为15％的蟹糊的含菌量及浓度相符，但本实施例的氯化钠添加量仅为3.5％。结果表明：月桂酸单甘酯和食用精油联用可更有效地抑制和杀灭蟹糊中的细菌，起到防腐保鲜的作用。Clean and remove 100Kg of selected fresh wild Portunus crab gills, crab mouth and crab navel, and separate crab legs, crab body and claws, then put crab legs, crab body and claws in a crusher, and crush them into paste After it is in the shape of thick paste or thick paste, add 3.5kg of sodium chloride, 1.5kg of monosodium glutamate, 2.5kg of white sugar, 2.5kg of rice wine, 0.1kg of tea polyphenol, 0.1Kg of monoglyceride laurate, and 0.05Kg of ginger essential oil into the crusher. and chili essential oil 0.05Kg, fully mixed, packaged and refrigerated. After the finished product is refrigerated for one month, the total number of bacterial colonies is measured to be less than 5000g -1 , and the coliform group is less than 30MPN/100g. The above test results are consistent with the bacteria content and concentration of the crab paste prepared by the traditional method with a salinity of 15%, but the amount of sodium chloride added in this example is only 3.5%. The results show that the combination of monoglyceride laurate and edible essential oil can more effectively inhibit and kill the bacteria in crab paste, and play a role in antiseptic and fresh preservation.
上述氯化钠的添加量可以进行调节，例如加入7.5kg，但添加的目的仅为了调节口味，而不是为了杀菌的目的。The added amount of above-mentioned sodium chloride can be adjusted, for example adds 7.5kg, but the purpose of adding is only for adjusting taste, but not for the purpose of sterilization.
实施例3月桂酸单甘酯和食用精油联合使用，于调味步骤中添加Embodiment 3 monoglyceride laurate and edible essential oil are used in combination, added in the seasoning step
将精选的新鲜野生梭子蟹100Kg，清洗、去除蟹鳃、蟹嘴、蟹脐，并将蟹足、蟹身和螯分开，置于破碎机中，破碎成膏状或稠浆糊状后，往破碎机中加入氯化钠3.0Kg、味精1.5kg、白糖2.5kg、黄酒2.5kg、茶多酚0.1kg、月桂酸单甘酯0.15Kg和紫苏精油0.15Kg，充分混合均匀，包装、冷藏。产品冷藏1月后，测得菌落总数均＜5000g-1，大肠菌群＜30MPN/100g，符合行业内的标准。正是由于精油的加入，减少了氯化钠的用量，且抑菌效果不受影响。Clean and remove 100Kg of selected fresh wild Portunus crab gills, mouth and navel, separate crab legs, body and claws, put them in a crusher, crush them into paste or thick paste, Add 3.0Kg of sodium chloride, 1.5kg of monosodium glutamate, 2.5kg of white sugar, 2.5kg of rice wine, 0.1kg of tea polyphenols, 0.15Kg of monoglyceride laurate and 0.15Kg of perilla essential oil into the crusher, mix well, pack and refrigerate. After the product was refrigerated for one month, the total number of colonies was measured to be <5000g -1 , and the coliform group was <30MPN/100g, which met the industry standard. It is precisely because of the addition of essential oils that the amount of sodium chloride is reduced, and the antibacterial effect is not affected.
除了实施例中使用的生姜精油、辣椒精油、紫苏精油，精油还可以选用花椒精油、薄荷精油、芥末精油、茴香精油、肉桂精油或茶树精油等其它任何食用精油中的一种或几种In addition to the ginger essential oil, capsicum essential oil, and perilla essential oil used in the examples, the essential oils can also be one or more of any other edible essential oils such as peppermint essential oil, mustard essential oil, fennel essential oil, cinnamon essential oil, or tea tree essential oil.
另外，为了获得更好的抑菌效果，精油的添加量也可以进行调节，但添加的浓度不能低于蟹糊重量的0.1％，如低于这个含量，在低盐的情况下就不能取得很好的抑菌效果。如果盐度或月桂酸单甘酯的含量足够多，精油的含量也可以相应的下调。In addition, in order to obtain a better antibacterial effect, the amount of essential oil added can also be adjusted, but the added concentration should not be lower than 0.1% of the weight of the crab paste. Good antibacterial effect. If the salinity or monolaurate content is sufficient, the content of essential oil can also be adjusted down accordingly.
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