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Method for rapidly improving tenderness of fish meat of fugu

A technology for the tenderness of puffer fish meat and puffer fish meat is applied in food ultrasonic treatment, food science, etc., and can solve problems such as unfavorable fish meat texture and flavor characteristics, limited endogenous enzyme content, and slow tenderization speed. Achieve the effect of avoiding the change of flavor substances, high production efficiency and low energy consumption

Inactive Publication Date: 2020-06-23
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the special flavor substances rich in puffer fish are an important reason for the high value of puffer fish. The retention of flavor substances in the tenderization process is extremely important for its sensory quality. This problem has not been considered in the tenderization method for mammalian muscle tissue
[0003] Preliminary studies have found that the natural tenderization of endogenous enzymes at low temperature (4°C) can maintain the flavor of puffer fish, but due to the limited content of endogenous enzymes, slow release, and low enzyme activity at low temperatures, the tenderization speed is slow and the efficiency is low. Adding exogenous enzymes to promote tenderization is more effective
Papain is a kind of enzyme that can promote the degradation of sarogenin and collagen at the same time. It has good effect and low cost, and can realize the tenderization of meat, but its action temperature is generally required to be around 50°C, which is not conducive to the quality of fish meat. Retention of texture and flavor properties

Method used

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  • Method for rapidly improving tenderness of fish meat of fugu
  • Method for rapidly improving tenderness of fish meat of fugu
  • Method for rapidly improving tenderness of fish meat of fugu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A method for rapidly improving the tenderness of puffer fish meat, the steps comprising:

[0050] S1. Take pufferfish meat and defrost it slowly, cut it into fish pieces with a length of 12cm and a width of 6cm, place them at 20-25°C until the central temperature is 20°C, and the fish flesh is soft; wherein, the total weight of the fish pieces is 224g ;

[0051] S2. Take the fish block with a central temperature of 20°C as described in step S1, put it in a packaging bag, add 200ml of the papain tenderizing solution, remove the air, and seal the package to obtain packaged fish meat; wherein, the papain tenderizing The solution is prepared by dissolving papain in water at 20°C, the concentration of papain is 0.09% by mass, and the packaging bag is made of transparent polyethylene with a thickness of 0.015mm;

[0052]S3. Take the packaged fish meat obtained in step S2, put it in an ultrasonic water bath, and perform ultrasonic treatment at 20° C., the ultrasonic power is ...

Embodiment 2

[0057] A method for rapidly improving the tenderness of puffer fish meat, the steps are:

[0058] S1. Take puffer fish meat for slow thawing, cut into fish pieces with a length of 12cm and a width of 6cm, and place them at 20-25°C until the center temperature is 20°C; wherein, the total weight of the puffer fish pieces is 241g ;

[0059] S2. Take food water at 20°C and configure 200mL of papain tenderizing solution with a mass fraction of 0.06%; wherein, the papain is produced by Jiangsu Xunyi Biotechnology Co., Ltd., and the enzyme activity is 100,000 U / g; The fish pieces with a central temperature of 20°C obtained in S1 are placed in a packaging bag, 200ml of the papain tenderizing solution is added, the air is removed, and the package is sealed to obtain packaged fish meat; wherein, the material of the packaging bag is transparent polyethylene, the thickness 0.015mm;

[0060] S3. Take the packaged fish meat obtained in step S2, place it in an ultrasonic water bath, and pe...

Embodiment 3

[0064] A method for rapidly improving the tenderness of puffer fish meat, comprising the following steps:

[0065] S1. Take puffer fish raw material fish meat and slow down and thaw, cut into fish pieces with a length of 12cm and a width of 6cm, and place them at 20-25°C until the center temperature is 20°C; wherein, the total weight of the puffer fish pieces 235g;

[0066] S2. Take food water at 20°C and configure 200mL of papain tenderizing solution with a mass fraction of 0.03%; wherein, the papain is produced by Jiangsu Xunyi Biotechnology Co., Ltd., and the enzyme activity is 100,000 U / g; The fish pieces with a central temperature of 20°C obtained in S1 are placed in a packaging bag, 200ml of the papain tenderizing solution is added, the air is removed, and the package is sealed to obtain packaged fish meat; wherein, the material of the packaging bag is transparent polyethylene, the thickness 0.015mm;

[0067] S3. Take the packaged fish meat obtained in step S2, place i...

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Abstract

The invention discloses a method for rapidly improving tenderness of fish meat of fugu. The method comprises the following steps of: cutting the fish meat of the fugu into blocks; immersing the blocksinto a papain tenderizing solution; sealing and packaging; and carrying out ultrasonic treatment to obtain tenderized fish meat. According to the method disclosed by the invention, an ultrasonic waveand papain tenderizing technology is cooperated to reduce the acting temperature and time of papain, and flavor substance changes, nutrient loss and freshness reduction, caused by continuous high temperature, are avoided; the fish meat is tenderized for a short time and the specific flavor, freshness and nutrient value of the fish meat of the fugu are kept; a tenderizing method adopted by the invention has high production efficiency and low energy consumption; efficient tenderization of the fish meat of the fugu and the keeping of flavor nutrients and freshness can be realized; and the methodhas a good production and application prospect.

Description

technical field [0001] The invention relates to the field of improving the tenderness of fish food, in particular to a method for rapidly improving the tenderness of puffer fish. Background technique [0002] Pufferfish is rich in nutrition and delicious in taste, and is deeply loved by consumers. Its economic value is high, its demand is large, and its industrial development potential is huge. With the lifting of the ban on the puffer fish business, the puffer fish industry has ushered in a new opportunity for development. Pufferfish meat is richer in connective tissue than other fish, and has a high collagen content, which makes its meat hard, especially in the back area, which is not suitable for direct processing and requires tenderization. Currently, most muscle tenderization methods are aimed at mammals such as cattle and pigs. Because the muscle fiber tissue of fish meat is different from that of mammals, the tenderization method of the latter is not completely suit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L5/30
CPCA23L17/65A23L17/00A23L5/32A23V2002/00A23V2300/48
Inventor 潘锦锋廉宏亮祁立波尚珊李胜杰宁云张雪宁董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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