CN110547323A - Formula for protecting eyes of frozen fish and using method thereof - Google Patents

Abstract

The invention belongs to the field of aquatic product preservation, and discloses a formula for protecting eyes of frozen fish and a using method thereof. The formula is prepared from the following raw materials in percentage by weight: 55.00-65.00% of a water retention agent, 10.00-20.00% of a film coating agent, 10.00-20.00% of a stabilizing agent and a coagulating agent, 1.00-10.00% of a preservative and 1.00-10.00% of an antioxidant. The invention solves the problem that the fish eyes are recessed into the eye sockets after the raw materials of the frozen fresh fish are cooked due to the damage of soft tissues and water loss in the eye ball wall, the loss of contents in the eye cavity and the like when the fresh fish is cooled, and the ratio of the projected eye sockets of the fish eyes after the raw materials of the frozen fresh fish are cooked after being soaked by the formula product can reach more than 90 percent.

Description

A formula for protecting frozen fish eyes and method of using the same

technical field

The invention belongs to the field of fresh-keeping of aquatic products, and particularly relates to a formula for protecting frozen fish eyes and a method for using the same.

Background technique

Fish eyes are an important organ of fish. They are rich in protein and water. They solidify quickly after heating. Fish eyes will not become smaller during cooking, but the eye sockets of fish will bulge or collapse after high temperature. Since ancient times, people have used the morphological characteristics of the fish's eyes as the primary indicator to identify the freshness of fish. Whether the live fish is fresh mainly depends on whether the fish eyes are bright and black and white; whether the cooked fish uses live fish as the raw material depends on whether the fish eyeballs in the cooked fish eyes are raised and black and white. If the eyeballs of the cooked fish are bulging, black and white, clean and free of dirt, it means that the fish is very fresh when cooked; if the eyeballs are sunken and there is a layer of white haze on the eyeballs, it is the next; fresh fish frozen after death, the eyeballs If it is not prominent, the eyeball will be recessed into the orbit. Therefore, by observing whether the eyeballs of the cooked fish are concave or convex, it is possible to infer whether the raw fish before cooking is fresh and alive.

However, with the general promotion of freezing technology and the division of labor more and more finer, most of the fish used in restaurants are frozen fish. According to experimental research and survey statistics, as far as frozen fish is concerned, if the raw fish before freezing is dead, the fish eyeballs after cooking will definitely be recessed into the eye socket; It will definitely protrude, and the proportion of protruding and concave is about 50%. With the improvement of consumers' requirements on whether the fish is fresh or not, whether the fish eyeballs protrude after cooking has become an important indicator of the quality of frozen fish. Therefore, it is an important key technology in the fish preservation industry to protect the fish eyes of fresh live fish as much as possible during freezing, and to ensure that the fish eyeballs of frozen fresh live fish protrude during cooking.

SUMMARY OF THE INVENTION

In order to overcome the shortcomings and deficiencies existing in the prior art, the primary purpose of the present invention is to provide a formula for protecting frozen fish eyes;

Another object of the present invention is to provide a method of using the above formulation for protecting frozen fish eyes.

The object of the present invention is achieved through the following technical solutions:

A formulation for protecting frozen fish eyes, the formulation is made from the following ingredients by weight:

The above-mentioned formula for protecting frozen fish eyes is preferably made from the following raw materials by weight percentage:

Described moisture retention agent refers to the substances added in the "National Food Safety Standard for the Use of Food Additives" (GB2760-2014) that are helpful to maintain moisture in food, preferably phosphoric acid, phosphate, polydextrose, maltitol, sodium lactate and one or more of sorbitol.

The coating agent refers to the substances in the "National Food Safety Standard for the Use of Food Additives" (GB2760-2014) that can be applied to the surface of food to ensure quality, freshness, glazing, and prevent water evaporation. It is preferably a polymer. One or more of ethylene glycol, soluble soybean polysaccharide, pullulan and chitosan.

The stabilizers and coagulants refer to the substances that stabilize the food structure or keep the food structure unchanged and enhance the viscous solids in the "National Food Safety Standard for the Use of Food Additives" (GB2760-2014), preferably propylene glycol and cereals. One or more of aminoaminotransferases.

The preservative refers to the substances that can prevent food spoilage and prolong the storage period of food in the "National Food Safety Standard for the Use of Food Additives" (GB2760-2014), preferably the substances that can be used in prefabricated aquatic products (semi-finished products), Particularly preferred are benzoic acid, sodium benzoate, propionic acid, sodium propionate, calcium salt, parabens, sodium parabens, dimethyldicarbonate, ε-polylysine One or more of acid, ε-polylysine hydrochloride, lysozyme, cinnamaldehyde, nisin, sorbic acid, potassium sorbate and stable chlorine dioxide.

The antioxidant refers to the substances in the "National Food Safety Standard for the Use of Food Additives" (GB2760-2014) that can be used to prevent or delay the oxidative decomposition and deterioration of oil or food components, and improve food stability, preferably 4-hexyl Resorcinol, Ascorbic Acid, Ascorbate, Tert-Butyl Hydroquinone (TBHQ), Vitamin E, Mixed Tocopherol Concentrate, Disodium EDTA, Erythorbic Acid, Erythorbate Sodium Salt, Phytic Acid and Phytophthora more than one of acid salts.

Among the above-mentioned moisture retaining agents, film coating agents, stabilizers and coagulants, preservatives and antioxidants, substances with other functions are preferred. In addition to the function of water humectant, sodium lactate also has the functions of acidity regulator, antioxidant, leavening agent, thickener, stabilizer and so on.

Above-mentioned a kind of using method that is used to protect the formula of frozen fish eye, comprises the following operation steps:

(1) Weigh moisture retention agent, coating agent, stabilizer and coagulant, preservative, antioxidant by the above-mentioned ratio, and mix them uniformly, which is the formula product for protecting frozen fish eyes;

(2) get the formula product obtained in step (1) and prepare it into a solution with a mass percentage concentration of 20-30% with pure water, place the solution in a -20°C cold storage for 30-120min, and take out when the solution temperature drops below 0°C, to obtain a frozen solution;

(3) select fresh live fish, slaughter in ice water at 0°C, remove scales and viscera, wash in ice water, soak in the frozen solution obtained in step (2) for 60-120 min, drain the solution, put it in a tunnel-type quick-freezer After being quick-frozen at -38°C for 50 minutes, packaged and transferred to -20°C freezer for storage.

The principle of the present invention is:

Fish eyes are approximately spherical, located in the orbit and protected by eyelids. The eyeball includes the eyeball wall, intraocular cavity and contents, nerves, blood vessels and other tissues. The eyeball wall is mainly composed of collagen tissue and is the main support of the eyeball. After the fish die, under the combined action of microorganisms, enzymes and other factors, the eyeball wall is rapidly dehydrated and damaged, the contents in the eye cavity are lost, and the nerves, blood vessels and other tissues are softened, which were originally filled with various soft tissues and contents. The eye socket becomes empty, and the swelling force of the protein denaturation when the frozen fish is heated is not enough to squeeze the eyeball outward, so the eyeball will not bulge out after the frozen fish is cooked, but can only be recessed into the eye socket. .

Use fresh fish for freezing. If the freezing temperature and freezing rate of each part of the fish's eye are consistent during freezing, the ice crystals are small, the soft tissue in the eyeball wall is not damaged, the water is not lost, and the contents in the eye cavity are not damaged. If there is no loss, when the fresh fish is frozen and cooked, the proteins and colloids in the tissues supporting the eyeball wall, the contents of the eye cavity, nerves, blood vessels and other tissues are heated together and rapidly solidified, and the fish originally sandwiched in it can be quickly solidified. The eyeball is pushed out of the orbit, showing the phenomenon of bulging of the eyeball. However, if the soft tissue in the eyeball wall of the fresh fish may be damaged due to improper operation and unbalanced freezing temperature during freezing, the water may be partially lost, and the contents in the eye cavity may be partially lost. When the fresh fish is frozen and cooked, the protein and colloid in the eyeball wall, the contents of the eye cavity, the nerves, blood vessels and other tissues in the eyeball are not strong enough to be squeezed out when they are heated and solidified, so the eyeball cannot be squeezed out. Orbital, thus showing the phenomenon of the eyeball sinking into the orbit. Therefore, in order to ensure that the eyeball protrudes from the eye socket after the frozen fresh fish is cooked, it is necessary to ensure that the soft tissue in the eyeball wall cannot be damaged, the water cannot be lost, and the contents in the eye cavity cannot be lost when the fresh fish is frozen.

Therefore, the present invention selects the moisture retaining agent, film coating agent, stabilizer and coagulant, preservative and antioxidant in the "National Food Safety Standard for the Use of Food Additives" (GB2760-2014) in a certain proportion. Targeted protection of the fish eyes to reduce or prevent damage to the soft tissue in the eyeball wall of live fish, loss of water, and loss of contents in the ocular cavity when frozen.

Compared with the prior art, the present invention has the following advantages and beneficial effects:

(1) the present invention is aimed at the technical problem of the industry that the fish eyes are concave and cannot protrude after the frozen fresh fish raw materials are cooked, and the moisture retention agent and the film agent in the "National Food Safety Standard Food Additive Use Standard" (GB2760-2014) are selected. , stabilizers and coagulants, preservatives and antioxidants are compounded in a certain proportion to solve the problem of freezing of the soft tissue in the eyeball wall, loss of water, and loss of contents in the eye cavity when the fresh fish is cooled. The problem of sunken eyes of fish after cooking with raw fish.

(2) using the formula product of the present invention to protect the fish eyes after the frozen fresh and live fish raw materials are cooked, the effect is obvious, and the ratio of the protruding eye sockets of the fish eyes after the frozen fresh and live fish raw materials are soaked in the formula product can reach more than 90% .

Description of drawings

Fig. 1 is a photograph of 20 fish heads soaked in the formula product of the present invention after being cooked.

Fig. 2 is a photograph of 20 fish heads that have not been soaked in the formula product of the present invention after being cooked.

Detailed ways

The present invention will be described in further detail below with reference to the embodiments and accompanying drawings, but the embodiments of the present invention are not limited thereto.

The moisture retaining agents, film coating agents, stabilizers and coagulants, preservatives and antioxidants used in the following examples are all from food additive stores, and the quality of the raw materials conforms to the "National Food Safety Standard for the Use of Food Additives" (GB2760-2014) standard. The raw materials of frozen aquatic products came from Zhuhai Chenghuifeng Agricultural Technology Co., Ltd., and the relevant experiments were carried out on the frozen production line of Zhuhai Chenghuifeng Agricultural Technology Co., Ltd.

Example 1:

Weigh 60 kilograms of humectant (20 kilograms of sodium tripolyphosphate, 20 kilograms of polydextrose and 20 kilograms of sodium lactate), 15 kilograms of coating agent (7.5 kilograms of polyethylene glycol, 7.5 kilograms of soluble soybean polysaccharide), stabilizer and coagulation 15 kg of preservatives (7.5 kg of propylene glycol, 7.5 kg of transglutaminase), 5 kg of preservatives (2.5 kg of sodium benzoate, 2.5 kg of nisin) and 5 kg of antioxidants (2.5 kg of 4-hexylresorcinol) , vitamin E 2.5 kg) is placed in a mixing tank, stirred evenly, and is packaged in a composite aluminum bag or canned to obtain a formula product for protecting frozen fish eyes.

Example 2:

Weigh 55 kilograms of humectants (10 kilograms of sodium tripolyphosphate, 10 kilograms of polydextrose, 20 kilograms of maltitol, 15 kilograms of sorbitol), 20 kilograms of coating agents (5 kilograms of polyethylene glycol, 10 kilograms of pullulan 5 kg, 10 kg of chitosan), 15 kg of stabilizer and coagulant (7.5 kg of propylene glycol, 7.5 kg of transglutaminase), 5 kg of preservatives (2.5 kg of lysozyme, 2.5 kg of stable chlorine dioxide) ) and 5 kilograms of antioxidants (wherein 2.5 kilograms of disodium EDTA, 2.5 kilograms of phytic acid) are placed in the mixing tank, stirred evenly, and a compound aluminum bag packaging or canning is obtained to protect the eyes of frozen fish formula product.

Example 3

1, get 10 kilograms of the formula product of embodiment 2, add 25 kilograms of pure water, stir evenly, heat and dissolve, be mixed with the formula product solution that is used to protect frozen fish eyes;

2. Put the above formula product solution in -20°C cold storage for 60min and take it out. The temperature of this solution is -1°C to obtain a frozen solution;

3. Take 50 kilograms of fresh American red fish and slaughter them in ice water at 0°C. After removing the scales and guts, wash in ice water, soak in the freezing solution obtained in step (2) for 60 minutes, drain the soaking solution, and freeze in a tunnel. After quick-freezing at -38℃ for 50 minutes in the machine, package and transfer to -20℃ freezer for storage.

Example 4

1, get 10 kilograms of the formula product of embodiment 1, add 40 kilograms of pure water, stir evenly, heat and dissolve, be mixed with the formula product solution that is used to protect frozen fish eyes.

2. Place the above formula product solution in -20°C cold storage for 90min and take it out. At this moment, the solution temperature is -2°C to obtain a frozen solution;

3. Take 100 kilograms of fresh American red fish and kill them in ice water at 0°C, remove the scales and guts, wash in ice water, divide into two parts, and soak a part of 50 kilograms in the frozen solution obtained in step (2) for 90 minutes and drain. After soaking liquid, it is transferred to the quick-freezing production line for quick-freezing (-38°C tunnel freezer), packaging and storage (-20°C); another part of 50 kg is directly transferred to the quick-freezing production line (-38°C tunnel-type quick-freezer), Packaging and Storage (-20°C) Section (Control Sample). After 10 days, 20 fish heads were taken from each of the above two fish samples for the calculation of the ratio of fish eyeballs protruding from the orbit. The results show that after cooking 20 fish heads soaked with the formula product of the present invention, 37 fish eyeballs protrude out of the eye socket, and the protruding rate is 92.5% (as shown in Figure 1), while the 20 fish heads that are not soaked are steamed. Only 27 fish eyeballs protruded from the orbit, and the protruding rate was 67.5% (as shown in Figure 2).

The above-mentioned embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited by the above-mentioned embodiments, and any other changes, modifications, substitutions, combinations, The simplification should be equivalent replacement manners, which are all included in the protection scope of the present invention.

Claims (8)

1. A formulation for protecting the eyes of frozen fish, characterized in that: the formula is prepared from the following raw materials in percentage by weight:

2. The formulation according to claim 1 for protecting eyes of frozen fish, wherein: the formula is prepared from the following raw materials in percentage by weight:

3. The formulation according to claim 1 for protecting eyes of frozen fish, wherein: the moisture retention agent is one or more of phosphoric acid, phosphate, polydextrose, maltitol, sodium lactate and sorbitol.

4. The formulation according to claim 1 for protecting eyes of frozen fish, wherein: the coating agent is more than one of polyethylene glycol, soluble soybean polysaccharide, pullulan and deacetylated chitin.

5. the formulation according to claim 1 for protecting eyes of frozen fish, wherein: the stabilizer and the coagulant are more than one of propylene glycol and glutamine transaminase.

6. the formulation according to claim 1 for protecting eyes of frozen fish, wherein: the preservative is more than one of benzoic acid, sodium benzoate, propionic acid, sodium propionate, calcium salt, parabens, sodium parabens, dimethyl dicarbonate, epsilon-polylysine hydrochloride, lysozyme, cinnamaldehyde, nisin, sorbic acid, potassium sorbate and stable chlorine dioxide.

7. The formulation according to claim 1 for protecting eyes of frozen fish, wherein: the antioxidant is more than one of 4-hexylresorcinol, ascorbic acid, ascorbate, tert-butylhydroquinone, vitamin E, mixed tocopherol concentrate, disodium ethylene diamine tetraacetate, isoascorbic acid, sodium isoascorbate, phytic acid and phytate.

8. the use of a formulation for protecting the eyes of frozen fish according to claim 1, characterized by comprising the following operative steps:

(1) weighing the water retention agent, the coating agent, the stabilizing agent, the coagulating agent, the preservative and the antioxidant according to the proportion, and uniformly mixing to obtain a formula product for protecting eyes of the frozen fish;

(2) Preparing the formula product obtained in the step (1) into a solution with the mass percentage concentration of 20-30% by using purified water, placing the solution in a refrigeration house with the temperature of-20 ℃ for 30-120min, and taking out the solution when the temperature of the solution is reduced to below 0 ℃ to obtain a frozen solution;

(3) Selecting fresh live fish, killing the fish in ice water at 0 ℃, removing scales and internal organs, cleaning the fish with the ice water, soaking the fish in the frozen solution obtained in the step (2) for 60-120min, draining the solution, quickly freezing the fish in a tunnel type quick freezer at the temperature of-38 ℃ for 50 min, packaging the fish, and storing the fish in a freezer at the temperature of-20 ℃.