CN109601600A - A kind of freezing method of mackerel and trevally fillets - Google Patents
A kind of freezing method of mackerel and trevally fillets Download PDFInfo
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- CN109601600A CN109601600A CN201810411905.6A CN201810411905A CN109601600A CN 109601600 A CN109601600 A CN 109601600A CN 201810411905 A CN201810411905 A CN 201810411905A CN 109601600 A CN109601600 A CN 109601600A
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- mackerel
- parts
- fillet
- freezing
- fillets
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 1
- 229960004853 betadex Drugs 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000012716 cod liver oil Nutrition 0.000 description 1
- 239000003026 cod liver oil Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000002577 cryoprotective agent Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000005684 electric field Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004833 fish glue Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229910000679 solder Inorganic materials 0.000 description 1
- -1 sorbierite Chemical compound 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 150000003544 thiamines Chemical class 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000015193 tomato juice Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000003643 water by type Substances 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
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及冷冻食品技术领域，尤其涉及一种减少鱼肉冷冻变性和营养损失、保持鱼肉原有质地、保持鱼肉风味的鲐鲹鱼片的冷冻方法，包括：对鲐鱼和鯵鱼进行预处理，得到鲐鱼片和鯵鱼片；进行预冷；浸入冷冻保护液；取出沥干后叠片，进行包装，浸入含有冷冻液的超声冷冻装置中快速冷冻置于‑18℃以下温度冻藏。本发明可显著提高鱼片品质改良性，并能显著降低产品解冻损失率，提高产品嫩度，冻结鱼片解冻后的汁液流失率大大降低；针对鱼肉不同部位的不同冰晶生长微环境处理更为均匀，显著增加鱼片的持水性，防止鱼体脂肪酸氧化变质；解冻后其营养和风味物质损失少，鲜美口感得到保持，并具有能耗小、冷冻速率高，加工周期短的特点。The invention relates to the technical field of frozen food, in particular to a method for freezing mackerel and trevally fillets which reduces the freezing degeneration and nutrient loss of fish meat, maintains the original texture of the fish meat, and maintains the flavor of the fish meat. Mackerel fillets and scallop fillets; pre-cooled; immersed in cryoprotective solution; removed and drained, stacked slices, packaged, immersed in an ultrasonic freezer containing a freezing solution for rapid freezing, and frozen at a temperature below ‑18°C. The invention can significantly improve the quality improvement of fish fillets, and can significantly reduce the thawing loss rate of products, improve the tenderness of products, and greatly reduce the loss rate of juice after thawing frozen fish fillets; Evenly, the water holding capacity of the fish fillet is significantly increased, preventing the oxidation and deterioration of fatty acids in the fish body; after thawing, the loss of nutrients and flavor substances is small, the delicious taste is maintained, and it has the characteristics of low energy consumption, high freezing rate and short processing cycle.
Description
Technical field
The present invention relates to frozen food technology field more particularly to a kind of reduction flesh of fish freeze denaturations and nutritive loss, guarantor
Hold the freezing method of the original quality of the flesh of fish, the chub mackerel Scad fillet for keeping flesh of fish flavor.
Background technique
Fish contains animal protein and the substances such as calcium, phosphorus and vitamin A, D, B1, B2, and easily digests and assimilates for human body, flesh of fish flesh
Fiber is thinner, there is volume solubility gel-forming substance, structurally flexible.Fish unsaturated fatty acid containing there are many, it can reduce cholesterol
And triglyceride, blood clotting is prevented, sick to coronary heart disease and cerebral hemorrhage has prevented fine effect.But the market sale of fish is with fresh
Based on selling, the overwhelming majority is at source nearby sold in the form of fresh and alive fish, is sold and is only accounted for less than 2% after freeze cutting.To current
Until, the freezing liquid for fillet freezing is mainly the miscible fluid for using the substances such as salt, alcohol, glycol and water, these substances are straight
Dipping fillet are connect, will be penetrated into inside it to a certain extent, change the protoplasm of fillet, and fillet also have a certain amount of component and overflow
Out, into freezing liquid, freezing liquid is made to be mixed with sundries.The cold freezing liquid of replacement in time can be such that freezing energy is largely lost.By
Mechanical damage effect and fish meat protein mutability of the flesh of fish due to ice crystal after freezing, the retentiveness of the flesh of fish decline；It thaws
When lot of drip loss, influence flavor taste, decline flesh quality.
Some scientific and technical literatures disclose the processing and antistaling method of fish, meat or food in recent years, such as:
(1) Chinese patent " antifreeze and its application for bighead frozen minced fillets " (application number: 200310111812.5) is invented
A kind of antifreeze for bighead frozen minced fillets, it is characterised in that the antifreeze is sodium lactate, it is able to maintain food water, is increased
Strong meat product flavor suppresses growth of microorganism, and will not bring adverse effect to minced fillet aesthetic quality, and there are also anti-corrosions to make
With to bighead frozen minced fillets with significant cryoprotective effects.
(2) Chinese patent " nucleotide biosynthesis has related compounds as cryoprotector " (application number:
200480018890.3) it is related to a kind of facilitating protection freezing or freeze-drying culture of microorganism stability and metabolic activity
Novel freezing protective agent, the cryoprotector are made of nucleotide biosynthesis related compounds.
(3) Chinese patent " a kind of lactic acid bacteria of optimization and probiotics cryoprotector composition " (application number:
200310115572.6) a kind of cryoprotector composition being related to, mainly by sucrose, maltodextrin, sorbierite, sodium glutamate
Composition, optimal concentration ratio are 4: 4: 3: 4.
(4) Chinese patent " freezing method and refrigerating plant of food " (application number: 01135334.1) introduces a kind of refrigerating
Agent freezing method is established electric field in its non-freezing solution and is freezed.
(5) Chinese patent " freezing method and equipment " (application number: 200480017174.3) disclose it is various and fishing and
The related method of frozen fish；Also disclose a kind of submergence refrigerator.In a preferred embodiment, it by fish and other to be freezed
Article is immersed in cooling medium, the cooling medium include organic coolant, it be preferably carbohydrate, sugar alcohol, glycosides or
Non-toxic oil.
(6) Chinese patent " food non-direct-contact superconducting ultra-low-temperature refrigerating-fluid freezing method and apparatus " (application number:
200310107809.6) it proposes a kind of food being frozen and freezing liquid is non-direct contact dipping, impregnates or spray refrigeration side
Method.Using the freezing liquid of the superconduction ultralow temperature of new complete Nantural non-toxic, as the refrigerant of conduction cold source, food ice crystal
At 0.8 μm~5 μm.
(7) (application number: the step included by 89104839.1) is Chinese patent " meat and marine products meat method of freezing "
It prepares containing the freezing liquid of rapeseed oil in the solution of propylene glycol, calcium chloride and water, the freezing liquid is cooling, by meat piece or marine products meat
Block, which immerses in the freezing liquid, to be freezed.
(8) Chinese patent " improve fruits and vegetables individual quick freezing in glass transition temperature method and method of freezing " (application number:
200610052645.5) described in improve fruits and vegetables individual quick freezing in glass transition temperature method, comprising: make fruits and vegetables monomer according to
It is secondary to be handled through saline solution, beta-cyclodextrin aqueous solution, sodium alginate aqueous solution, 1 DEG C~3 DEG C are rapidly cooled to, -35 DEG C~-55
Fruits and vegetables individual quick freezing 15min~60min at DEG C.The invention is avoided formed due to ice crystal caused by various damages, reduce juice
Liquid stream is lost, and improves the quality of quick-frozen fresh vegetables, and save phase transformation energy consumption.
The nutritive value of mackerel is very high, and mackerel economic value is quite high, is a kind of depth by the favorite food fish of broad masses.According to
Measurement, every hectogram edible part contain 21.4 grams of protein .4 grams of lipase 37,20 milligrams of calcium, 226 milligrams of phosphorus, 2.0 milligrams of iron, thiamines
0.03 milligram, 0.29 milligram of riboflavin, 9.7 milligrams of niacin of element.Except for fresh food, tomato juice canned fish and five also can be processed in mackerel
Sweetfish can etc. can also refine artificial butter and cod-liver oil respectively.According to the relevant information, also containing there are two types of nutrition in mackerel body
Be worth higher substance: one kind is named eicosapentaenoic acid (EPA), and another kind is docosahexaenoic acid (DHA), both substances
Content is higher in mackerel lipid.It is tested according to Japanese relevant department, EPA content reaches 8%~10%, and the content of DHA is compared with EPA
For height.
Ajigasawa fish body shape is flat-sided, and body is long and slightly higher, and abdomen is slightly round.It is small and sharp, it is tapered.To kiss blunt, mouth is small, and it is the next, it is in arc
Shape.The cutin edge of lower jaw is usually used in scraping and takes food than more developed.Scale is tiny, and arrangement is close.Lateral line scales 71~84, dens pharyngeala 3
Row.Dorsal fin has underdeveloped hard thorn；Abdomen rib is obvious, and length is approximately equal to the distance of anus to abdomeinal fin base rear end.Fish glue Room 2；Afterwards
Room length is about 3 times of cup, abdominal cavity film black.The Plagiognathops microlepis bodily form is flat-sided, and body is long and slightly higher, and abdomen is slightly round.Dorsal fin tool
There is underdeveloped hard thorn.It is small and sharp, kiss blunt, mouth is small, the next, arc-shaped, and the cutin edge of lower jaw is usually used in scraping than more developed
Food.Abdomen rib is obvious, and length is approximately equal to the distance of anus to abdomeinal fin base rear end.Scale is smaller, arranges very close.Body colour silvery white,
Back grey black.Anal fin is yellowish, tail fin orange colour.Several main species morphological features of silver xenocypris subfamily are more similar, but have respectively
Apparent difference.The abdomen rib of yellow tail silver xenocypris is undeveloped, and length is anus to the 1/4 of abdomeinal fin, and gill cover rear has an orange colour speckle；
Fin ray is in significant yellow.Silver xenocypris is kissed without abdomen rib in garden；In gill cover rear also without color spot；Each fin ray is in grey black.Silver-colored silver xenocypris also without abdomen rib,
Or only underdeveloped abdomen rib, length are anus to the 1/5 of abdomeinal fin；Gill cover rear has compared with deep orange color spot one；Fin ray color
Difference, abdomeinal fin, anal fin are in apricot, other each fins are in grey black.
Summary of the invention
When fresh-keeping the purpose of the present invention is to solve existing frozen fillet, being formed by ice crystal, to be often greater than the flesh of fish thin
The diameter of born of the same parents generates physical injury to cell wall, causes plasm excessive, and cytomorphosis, the flesh of fish loses original quality, from
And nutrient and flavour loses serious defect and provides a kind of reduction flesh of fish freeze denaturation and nutritive loss, guarantor after causing the flesh of fish to thaw
Hold the freezing method of the original quality of the flesh of fish, the chub mackerel Scad fillet for keeping flesh of fish flavor.
To achieve the goals above, the invention adopts the following technical scheme:
A kind of freezing method of chub mackerel Scad fillet, the freezing method the following steps are included:
(1) to mackerel He Ajigasawa fish pre-processes, mackerel Pian is obtained He Ajigasawa fillet；
(2) mackerel Pian Yu Ajigasawa fillet are pre-chilled；
(3) mackerel piece is immersed in frozen solution A；Ajigasawa fillet are immersed in frozen solution B；
(4) the mackerel Pian Yu Ajigasawa fillet taking-up that step (3) obtains is drained into rear lamination, is packed, is then immersed in containing freezing
It is rapidly frozen in the ultrasonic refrigerating plant of liquid to chub mackerel Scad fillet central temperature and reaches -35~-18 DEG C, the chub mackerel Scad fillet after freezing will be gone out
Classification, is placed in -18 DEG C of following temperature cold storage.
Preferably, pretreatment described in step (1) is raw material fish to be frozen after slaughter, decaptitating, removing internal organ, use
Circulating water washes away fish body surface mucus, impurity, intraperitoneal blood stains, goes spine, peeling, filleting, obtains with a thickness of 1~3cm, wide
Spend 1~3cm, the mackerel piece of 2~8cm of length and with a thickness of 1~3cm, 1~3cm of width, length 2~8cm Ajigasawa fillet.
Preferably, step (2) in pre-cooling for by mackerel Pian He Ajigasawa fillet 0~-4 DEG C contain active peptides calcium zinc chela
In the ice water solution for closing object, the mass fraction of active peptides calcium chelates of zinc is 0.3~0.8% in ice water solution, pre-coo time
For 60~70min, every 100g mackerel Pian is He Ajigasawa fillet immerse in the ice water solution of 1500mL.
In the technical scheme, pre-cooling is on the one hand to allow fillet that can preferably adapt to subsequent freezing, another party
Face pre-cooling and active peptides calcium chelates of zinc is added in aqueous solution, can first remove the heavy metal that may contain in the flesh of fish from
Son can also activate flesh of fish surface, enable and preferably absorb when subsequent immersion frozen solution, itself absorption and holding water
Point, it is infiltrating into inside muscle, is playing the effect of antifreeze in freezing stage, make muscle protein that freeze denaturation will not occur；Also
Protective film can be formed in conjunction with Ca2+, Mg2+, protect the luv space structure of actomyosin, and form in outer surface
Film prevents the loss of internal moisture.
Preferably, active peptides calcium chelates of zinc the preparation method comprises the following steps:
A) it ferments: preparing active peptides with Ao Mo Kodak saccharomycete and actinomycete fermentation；Fermentation step are as follows: weigh soybean powder 50
Part, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, 4 parts of peptone, 20 parts of glucose, 3 parts of calcium carbonate, distillation
1200 parts of water, pH7.2~7.4 is adjusted, 112~114 DEG C obtain fermentation culture in sterilizing 10~15 minutes；Inoculation is with fermentation culture
1.5% Ao Mo Kodak saccharomycete of quality and with the 0.5% of fermentation culture quality actinomyces starter, divulges information at 35~37 DEG C
Under the conditions of ferment 2~4 hours fermentation liquid；
B) it purifies: active peptides is purified with ammonium sulfate precipitation by centrifugation purification；Purification step are as follows: fermentation liquid is placed in centrifuge
In, it is centrifuged 10~15 minutes under the conditions of 4000~4500r/min in 35~38 DEG C of temperature, takes supernatant A；By supernatant A 4
Refrigerated centrifuge at~6 DEG C is centrifuged 10~15 minutes under the conditions of 7500~8000r/min of revolving speed, takes supernatant B；It will be finely ground
Ammonium sulfate is added in above-mentioned supernatant B according to 55~60% saturation degree, after being saved overnight at 4~6 DEG C with 9500~
10000r/min is centrifuged 30~45 minutes, and the distilled water for taking precipitating to be added 4~5 times stirs to obtain active peptides solution；
C) it chelates: preparing active peptides calcium chelates of zinc；Chelation step are as follows: the active peptides solution after taking purification, under stiring
The calcium chloride waters containing 15% mass fraction of 6~10 times of quality and 1.1~1.4 times of quality is added contains 12% mass
The solder(ing)acid of score adjusts pH with hydrochloric acid and sodium hydroxide solution as 7~7.2, shakes and close at a temperature of 33~45 DEG C
At 35 minutes, active peptides calcium chelates of zinc is obtained.
Preferably, the frozen solution A is made of the component of following parts by weight: 15~35 parts of sodium lactates, 12~15
Part trehalose, 0.3~1 part of antifreeze protein, 0.5~1 part of nisin, 10~15 parts of allicins and 1000 parts of water.
In the technical scheme, sodium lactate is colourless or near colorless syrupy liq, without special odor, concentration
When being 60%, pH value is in neutrality.Sodium lactate is a kind of food additives that safety is high, is mainly used for meat preservation, flavor
Increase and water tariff collection etc..Sodium lactate plays the role of freeze proof may be due to therein multiple during frozen fillet is freeze proof
Certain bonds in polarity gene and protein are closed, to keep protein more stable, meanwhile, as a kind of moisture protective agent,
It is also possible in conjunction with the moisture of the various states in freezing fish meat protein, to prevent the combination moisture of protein cold
Protein is destroyed caused by crystallization when jelly, to play the role of freeze proof.Antifreeze protein is adsorbed on ice crystal surface, passes through
EAFC3 effect inhibits it to grow the model of mechanism are as follows: and the growth of vertical of general crystal is in the surface of crystal, if impurity molecule
Be adsorbed in ice growth thorough fare surface, then need outside plus a motive force (freeze point depression), promote ice grown between impurity by
Increase in curvature, also increases the surface area at edge by. because of the influence of surface tension, the equilibrium state of system will be made by increasing surface area
It changes, so that freezing point reduces.
Trehalose is a kind of disaccharide being widely present in the animals and plants and microorganism of nature, and characteristic is highly stable, tool
There are the biological functions such as unique anti-freezing protective effect, anti-dehydrating protective effect.Trehalose can reduce the juice stream of chilled meat
Mistake rate improves the quality of chilled meat.Trehalose be discovered in recent years and start application a kind of impermeability cryoprotective agent, very
Mostly studies have shown that organism under adverse circumstance, can be transferred through adjusting trehalose synthesis in vivo to resist the injury of extraneous poor environment,
And a small amount of Exogenous Trehalose is just remarkably improved the anti-stress ability of tissue.So the present invention uses trehalose to protect for freezing
Shield agent is to maintain a fresh major reason of the flesh of fish.
Preferably, the frozen solution B is made of the component of following parts by weight: 15~35 parts of fructose, 12~15 parts
Trehalose, 0.3~1 part of antifreeze protein, 5~8 parts of sorbierites, 3~5 parts of seaweed glue lysates and 1000 parts of water.
Preferably, the seaweed glue lysate is that the lemon acid dissolution of seaweed glue 0.5mol/L is obtained whole quality
The mixed solution that concentration is 15% is then heated to 120 DEG C of heat preservation 30min, the film for being 10000Da with molecular cut off after cooling
Ultrafiltration obtains after concentrate drying；Seaweed glue therein is extracted from sargassum, thallus laminariae, bulk kelp, green alga or chlorella.
Preferably, freezing liquid is the alcohol water blend of weight fraction 95% in step (4), ultrasonic frequency used is 40
Under the conditions of~60KHz, ultrasonic electrical power is 40W~100W, handles 15-20min；It is then converted to the Power Processing of 300-400W
10-15min。
The beneficial effects of the present invention are: being remarkably improved fillet quality-improving, and it can significantly reduce product defrosting loss
Rate improves product tenderness, and the speed for freezing fillet is fast, freezes the juice loss rate after fillet thaw and substantially reduces；For the flesh of fish
The different ice-crystal growth microenvironments processing of different parts more uniformly, can effectively enhance frost resistance within 6 months cold storage phases,
The denaturation for reducing fish meat protein, dramatically increases the retentiveness of fillet, prevents fish body fatty acid oxidation rotten；Its nutrition after defrosting
Few with flavor substance loss, delicious mouthfeel is maintained, and has that energy consumption is small, freezing rate is high, process-cycle short feature.
Specific embodiment
Below in conjunction with specific embodiment, the present invention will be further explained:
The raw material of the raw material of involved active peptides calcium chelates of zinc, frozen solution A, frozen solution B in the present invention
It is commercially available.
Embodiment 1
A kind of freezing method of chub mackerel Scad fillet, the freezing method the following steps are included:
(1) mackerel and Ajigasawa fish are pre-processed, raw material fish to be frozen is washed after slaughter, decaptitating, removing internal organ with flowing
It removes fish body surface mucus, impurity, intraperitoneal blood stains, go spine, peeling, filleting, obtain with a thickness of 1~3cm, width 1~
The mackerel piece of 3cm, 2~8cm of length and with a thickness of 1~3cm, 1~3cm of width, length 2~8cm Ajigasawa fillet；
(2) mackerel Pian Yu Ajigasawa fillet are pre-chilled；Pre-cooling for by mackerel Pian He Ajigasawa fillet 0 DEG C contain active peptides calcium zinc
In the ice water solution of chelate, the mass fraction of active peptides calcium chelates of zinc is 0.3% in ice water solution, and pre-coo time is
60min, every 100g mackerel Pian are He Ajigasawa fillet immerse in the ice water solution of 1500mL；The preparation method of active peptides calcium chelates of zinc
Are as follows:
A) it ferments: preparing active peptides with Ao Mo Kodak saccharomycete and actinomycete fermentation；Fermentation step are as follows: weigh soybean powder 50
Part, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, 4 parts of peptone, 20 parts of glucose, 3 parts of calcium carbonate, distillation
1200 parts of water, pH7.2 is adjusted, 112 DEG C obtain fermentation culture in sterilizing 10 minutes；Inoculation is difficult to understand with the 1.5% of fermentation culture quality
Silent Kodak's saccharomycete and with the 0.5% of fermentation culture quality actinomyces starter, ferment under 35 DEG C of ventilation conditions 2 hours must
Fermentation liquid；
B) it purifies: active peptides is purified with ammonium sulfate precipitation by centrifugation purification；Purification step are as follows: fermentation liquid is placed in centrifuge
In, it is centrifuged 10 minutes under the conditions of 4000r/min in 35 DEG C of temperature, takes supernatant A；Supernatant A is freezed at 4~6 DEG C from
The heart is centrifuged 10 minutes under the conditions of revolving speed 7500r/min, takes supernatant B；Finely ground ammonium sulfate is added according to 55% saturation degree
Enter into above-mentioned supernatant B, be centrifuged 30 minutes after being saved overnight at 4 DEG C with 9500r/min, takes precipitating that 4 times of distilled water is added
Stir to obtain active peptides solution；
C) it chelates: preparing active peptides calcium chelates of zinc；Chelation step are as follows: the active peptides solution after taking purification, under stiring
The calcium chloride water containing 15% mass fraction of 6 times of quality and the chlorine containing 12% mass fraction of 1.1 times of quality is added
Change zinc aqueous solution, pH is adjusted as 7 with hydrochloric acid and sodium hydroxide solution, concussion synthesis 35 minutes, obtain active more at a temperature of 33 DEG C
Peptide calcium chelates of zinc；
(3) mackerel piece is immersed in frozen solution A；Ajigasawa fillet are immersed in frozen solution B；Frozen solution A is by following
The component of parts by weight is made: 15 parts of sodium lactates, 12 portions of trehaloses, 0.3 part of antifreeze protein, 0.5 part of nisin, 10 parts big
Allicin and 1000 parts of water；Frozen solution B is made of the component of following parts by weight: 15 parts of fructose, 12 portions of trehaloses, 0.3 part
Antifreeze protein, 5 parts of sorbierites, 3 parts of seaweed glue lysates and 1000 parts of water；Seaweed glue lysate is to use seaweed glue
The lemon acid dissolution of 0.5mol/L obtains the mixed solution that whole mass concentration is 15%, is then heated to 120 DEG C of heat preservation 30min,
The film ultrafiltration for being 10000Da with molecular cut off after cooling, obtains after concentrate drying；Seaweed glue therein is from sargassum, skirt
It is extracted in band dish, bulk kelp, green alga or chlorella；
(4) the mackerel Pian Yu Ajigasawa fillet taking-up that step (3) obtains is drained into rear lamination, is packed, is then immersed in containing freezing
It is rapidly frozen in the ultrasonic refrigerating plant of liquid to chub mackerel Scad fillet central temperature and reaches -35 DEG C, the chub mackerel Scad fillet gone out after freezing are classified,
It is placed in -18 DEG C of following temperature cold storage；Freezing liquid is the alcohol water blend of weight fraction 95%, and ultrasonic frequency used is 40KHz
Under the conditions of, ultrasonic electrical power is 40W, handles 15min；It is then converted to the Power Processing 10min of 300W.
Juice loss rate after freezing chub mackerel Scad fillet microwave thawing, compared to the chub mackerel Scad fillet drop using prior art processing
Low 25%, salting-in-protein loss late, the chub mackerel Scad fillet compared to the processing of the non-prior art reduce 22%.
Embodiment 2
A kind of freezing method of chub mackerel Scad fillet, the freezing method the following steps are included:
(1) mackerel and Ajigasawa fish are pre-processed, raw material fish to be frozen is washed after slaughter, decaptitating, removing internal organ with flowing
It removes fish body surface mucus, impurity, intraperitoneal blood stains, go spine, peeling, filleting, obtain with a thickness of 1~3cm, width 1~
The mackerel piece of 3cm, 2~8cm of length and with a thickness of 1~3cm, 1~3cm of width, length 2~8cm Ajigasawa fillet；
(2) mackerel Pian Yu Ajigasawa fillet are pre-chilled；Pre-cooling for by mackerel Pian He Ajigasawa fillet -1 DEG C contain active peptides calcium
In the ice water solution of chelates of zinc, the mass fraction of active peptides calcium chelates of zinc is 0.2% in ice water solution, and pre-coo time is
68min, every 100g mackerel Pian are He Ajigasawa fillet immerse in the ice water solution of 1500mL；The preparation method of active peptides calcium chelates of zinc
Are as follows:
A) it ferments: preparing active peptides with Ao Mo Kodak saccharomycete and actinomycete fermentation；Fermentation step are as follows: weigh soybean powder 50
Part, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, 4 parts of peptone, 20 parts of glucose, 3 parts of calcium carbonate, distillation
1200 parts of water, pH7.23 is adjusted, 113 DEG C obtain fermentation culture in sterilizing 12 minutes；Inoculation is difficult to understand with the 1.5% of fermentation culture quality
Silent Kodak's saccharomycete and with the 0.5% of fermentation culture quality actinomyces starter, ferment under 36 DEG C of ventilation conditions 3 hours must
Fermentation liquid；
B) it purifies: active peptides is purified with ammonium sulfate precipitation by centrifugation purification；Purification step are as follows: fermentation liquid is placed in centrifuge
In, it is centrifuged 13 minutes under the conditions of 4200r/min in 37 DEG C of temperature, takes supernatant A；By supernatant A refrigerated centrifuge at 5 DEG C,
It is centrifuged 13 minutes under the conditions of revolving speed 7800r/min, takes supernatant B；Finely ground ammonium sulfate is added according to 58% saturation degree
It into above-mentioned supernatant B, is centrifuged 38 minutes after being saved overnight at 5 DEG C with 9800r/min, takes precipitating that 4.5 times of distilled water is added
Stir to obtain active peptides solution；
C) it chelates: preparing active peptides calcium chelates of zinc；Chelation step are as follows: the active peptides solution after taking purification, under stiring
The calcium chloride water containing 15% mass fraction of 8 times of quality and the chlorine containing 12% mass fraction of 1.2 times of quality is added
Change zinc aqueous solution, pH is adjusted as 7.1 with hydrochloric acid and sodium hydroxide solution, concussion synthesis 35 minutes, obtain active at a temperature of 37 DEG C
Polypeptide calcium chelates of zinc；
(3) mackerel piece is immersed in frozen solution A；Ajigasawa fillet are immersed in frozen solution B；Frozen solution A is by following
The component of parts by weight is made: 22 parts of sodium lactates, 13 portions of trehaloses, 0.7 part of antifreeze protein, 0.8 part of nisin, 12 parts big
Allicin and 1000 parts of water；Frozen solution B is made of the component of following parts by weight: 18 parts of fructose, 13 portions of trehaloses, 0.6 part
Antifreeze protein, 6 parts of sorbierites, 4 parts of seaweed glue lysates and 1000 parts of water；Seaweed glue lysate is to use seaweed glue
The lemon acid dissolution of 0.5mol/L obtains the mixed solution that whole mass concentration is 15%, is then heated to 120 DEG C of heat preservation 30min,
The film ultrafiltration for being 10000Da with molecular cut off after cooling, obtains after concentrate drying；Seaweed glue therein is from sargassum, skirt
It is extracted in band dish, bulk kelp, green alga or chlorella；
(4) the mackerel Pian Yu Ajigasawa fillet taking-up that step (3) obtains is drained into rear lamination, is packed, is then immersed in containing freezing
It is rapidly frozen in the ultrasonic refrigerating plant of liquid to chub mackerel Scad fillet central temperature and reaches -22 DEG C, the chub mackerel Scad fillet gone out after freezing are classified,
It is placed in -18 DEG C of following temperature cold storage；Freezing liquid is the alcohol water blend of weight fraction 95%, and ultrasonic frequency used is 50KHz
Under the conditions of, ultrasonic electrical power is 60W, handles 18min；It is then converted to the Power Processing 13min of 360W.
Juice loss rate after freezing chub mackerel Scad fillet microwave thawing, compared to the chub mackerel Scad fillet drop using prior art processing
Low 23%, salting-in-protein loss late, the chub mackerel Scad fillet compared to the processing of the non-prior art reduce 23%.
Embodiment 3
A kind of freezing method of chub mackerel Scad fillet, the freezing method the following steps are included:
(1) mackerel and Ajigasawa fish are pre-processed, raw material fish to be frozen is washed after slaughter, decaptitating, removing internal organ with flowing
It removes fish body surface mucus, impurity, intraperitoneal blood stains, go spine, peeling, filleting, obtain with a thickness of 1~3cm, width 1~
The mackerel piece of 3cm, 2~8cm of length and with a thickness of 1~3cm, 1~3cm of width, length 2~8cm Ajigasawa fillet；
(2) mackerel Pian Yu Ajigasawa fillet are pre-chilled；Pre-cooling for by mackerel Pian He Ajigasawa fillet -4 DEG C contain active peptides calcium
In the ice water solution of chelates of zinc, the mass fraction of active peptides calcium chelates of zinc is 0.8% in ice water solution, and pre-coo time is
70min, every 100g mackerel Pian are He Ajigasawa fillet immerse in the ice water solution of 1500mL；The preparation method of active peptides calcium chelates of zinc
Are as follows:
A) it ferments: preparing active peptides with Ao Mo Kodak saccharomycete and actinomycete fermentation；Fermentation step are as follows: weigh soybean powder 50
Part, 10 parts of starch, 7 parts of yeast extract, 15 parts of sucrose, 1 part of sodium chloride, 4 parts of peptone, 20 parts of glucose, 3 parts of calcium carbonate, distillation
1200 parts of water, pH7.4 is adjusted, 114 DEG C obtain fermentation culture in sterilizing 15 minutes；Inoculation is difficult to understand with the 1.5% of fermentation culture quality
Silent Kodak's saccharomycete and with the 0.5% of fermentation culture quality actinomyces starter, ferment under 37 DEG C of ventilation conditions 4 hours must
Fermentation liquid；
B) it purifies: active peptides is purified with ammonium sulfate precipitation by centrifugation purification；Purification step are as follows: fermentation liquid is placed in centrifuge
In, it is centrifuged 15 minutes under the conditions of 4500r/min in 38 DEG C of temperature, takes supernatant A；By supernatant A at 6 DEG C refrigerated centrifuge,
It is centrifuged 15 minutes under the conditions of revolving speed 8000r/min, takes supernatant B；Finely ground ammonium sulfate is added according to 60% saturation degree
It into above-mentioned supernatant B, is centrifuged 45 minutes after being saved overnight at 6 DEG C with 10000r/min, the distilled water for taking precipitating to be added 5 times stirs
Mix to obtain active peptides solution；
C) it chelates: preparing active peptides calcium chelates of zinc；Chelation step are as follows: the active peptides solution after taking purification, under stiring
The calcium chloride water containing 15% mass fraction of 10 times of quality and the chlorine containing 12% mass fraction of 1.4 times of quality is added
Change zinc aqueous solution, pH is adjusted as 7.2 with hydrochloric acid and sodium hydroxide solution, concussion synthesis 35 minutes, obtain active at a temperature of 45 DEG C
Polypeptide calcium chelates of zinc；
(3) mackerel piece is immersed in frozen solution A；Ajigasawa fillet are immersed in frozen solution B；Frozen solution A is by following
The component of parts by weight is made: 35 parts of sodium lactates, 15 portions of trehaloses, 1 part of antifreeze protein, 1 part of nisin, 15 parts of allicins
And 1000 parts of water；Frozen solution B is made of the component of following parts by weight: 35 parts of fructose, 15 portions of trehaloses, 1 portion of freeze proof egg
White, 8 parts of sorbierites, 5 parts of seaweed glue lysates and 1000 parts of water；Seaweed glue lysate is by the lemon of seaweed glue 0.5mol/L
Lemon acid dissolution obtains the mixed solution that whole mass concentration is 15%, is then heated to 120 DEG C of heat preservation 30min, uses retention after cooling
Molecular weight is the film ultrafiltration of 10000Da, is obtained after concentrate drying；Seaweed glue therein is from sargassum, thallus laminariae, bulk kelp, green
It is extracted in algae or chlorella；
(4) the mackerel Pian Yu Ajigasawa fillet taking-up that step (3) obtains is drained into rear lamination, is packed, is then immersed in containing freezing
It is rapidly frozen in the ultrasonic refrigerating plant of liquid to chub mackerel Scad fillet central temperature and reaches -18 DEG C, the chub mackerel Scad fillet gone out after freezing are classified,
It is placed in -18 DEG C of following temperature cold storage；Freezing liquid is the alcohol water blend of weight fraction 95%, and ultrasonic frequency used is 60KHz
Under the conditions of, ultrasonic electrical power is 100W, handles 20min；It is then converted to the Power Processing 15min of 400W.
Juice loss rate after freezing chub mackerel Scad fillet microwave thawing, compared to the chub mackerel Scad fillet drop using prior art processing
Low 28%, salting-in-protein loss late, the chub mackerel Scad fillet compared to the processing of the non-prior art reduce 25%.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by the embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (8)
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