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CN-121986912-A - High-temperature instant aroma generating process of soft baked tuna product

CN121986912ACN 121986912 ACN121986912 ACN 121986912ACN-121986912-A

Abstract

The application relates to the technical field of aquatic product processing, and discloses a high-temperature instant aroma generating process of a soft baked tuna product, which comprises the steps of mixing a tuna meat raw material, a texture modifier, a Maillard reaction precursor aroma enhancing liquid, a condiment and water to prepare a composite meat material and shaping; and finally, carrying out instantaneous spraying treatment on the cured product by adopting high-temperature superheated steam to generate baking flavor substances on the surface of the product. The Maillard reaction precursor flavoring liquid is prepared by dissolving xylose, glucose, glycine and proline in water, and provides sufficient reaction substrates for the high-temperature instant flavoring step. According to the application, through the combination of the two-stage technology of low-temperature curing and high-temperature instant aroma generation and the presetting of the reaction precursor, the high-efficiency controllable generation of the surface baking flavor is realized while the fresh, tender and juicy mouthfeel of the fish meat is ensured to be maintained in the product, and finally the soft baked tuna product with good texture and flavor is obtained.

Inventors

  • ZHANG XIAOJUN
  • CHEN YU
  • XU DAN
  • YU HAIXIA
  • Fang Qiaofei

Assignees

  • 浙江省海洋水产研究所
  • 浙江融创食品工业有限公司
  • 浙江大学舟山海洋研究中心

Dates

Publication Date
20260508
Application Date
20260224

Claims (10)

  1. 1. The high-temperature instant aroma generating process of the soft baked tuna product is characterized by comprising the following steps of: s1, mixing a tuna meat raw material, a texture improver, a Maillard reaction precursor flavoring liquid, a condiment and water to obtain a tuna composite meat material; s2, extruding and forming the tuna composite meat material to obtain a fish meat product green body with a preset shape; s3, carrying out low-temperature damp-heat curing treatment on the fish product green body; s4, treating the cured fish meat product by adopting a superheated steam spraying device; S5, cooling the soft baked tuna product treated in the step S4.
  2. 2. The process for instantaneously producing high temperature aroma of soft baked tuna product according to claim 1, wherein in the step S1, 60-80 parts by weight of the tuna meat raw material, 0.1-20 parts by weight of the texture improver, 5-10 parts by weight of the maillard reaction precursor aroma-enhancing liquid, 1-5 parts by weight of the seasoning and 5-15 parts by weight of the water are used.
  3. 3. The process for instantaneously producing a soft baked tuna product at high temperature according to claim 1, wherein in the step S3, the low-temperature wet-heat curing treatment is performed at 85-95 ℃ for 20-30 minutes.
  4. 4. The process for instantaneously producing high temperature aroma of soft baked tuna product according to claim 1, wherein in the step S4, the superheated steam sprayed by the superheated steam spraying device has a temperature of 250-350 ℃, a steam pressure of 0.2-0.5 MPa and a treatment time of 3-8 seconds.
  5. 5. The high-temperature instant aroma generating process of the soft baked tuna product according to claim 2, wherein the maillard reaction precursor aroma enhancing liquid is prepared by mixing and dissolving 10-20 parts of xylose, 10-20 parts of glucose, 5-10 parts of glycine, 5-10 parts of proline and 50-60 parts of purified water according to parts by weight.
  6. 6. The process for the high-temperature instantaneous aroma development of a soft baked tuna product according to claim 2, wherein the texture modifier is selected from one or more of egg white powder, soy protein isolate, whey protein powder, transglutaminase (TG enzyme), carrageenan, konjak powder, acetylated distarch phosphate, hydroxypropyl distarch phosphate.
  7. 7. A high temperature instant aroma process for soft baked tuna products according to claim 3, characterized in that said low temperature damp heat curing is carried out in an environment with a relative humidity of 90-100%.
  8. 8. The process for instantaneously producing a soft baked tuna product at high temperature according to claim 4, wherein the nozzle of the superheated steam jet device is spaced from the surface of the fish product by a distance of 30 to 60 mm.
  9. 9. The process for the high temperature instantaneous aroma development of a soft baked tuna product according to claim 8, wherein the linear velocity of the fish product through the spray zone of the superheated steam spray device is 0.5-1.0 m/s.
  10. 10. The process for instantaneously producing high temperature aroma of soft baked tuna product according to claim 1, wherein the cooling in step S5 comprises forced air cooling and low temperature standing, and the vacuum packaging step is further included after the low temperature standing.

Description

High-temperature instant aroma generating process of soft baked tuna product Technical Field The invention relates to the technical field of aquatic product processing, in particular to a high-temperature instant aroma producing process of a soft baked tuna product. Background In the processing of fish products, it is often necessary to use a high-temperature treatment process in order to obtain a characteristic flavor like baking or grilling. The high temperature can promote Maillard reaction and caramelization reaction of precursor substances such as reducing sugar and amino acid contained in fish meat, thereby generating substances with pleasant aroma and color on the surface of the product. However, such prolonged high temperature treatments, such as baking or frying, inevitably lead to substantial loss of moisture from the interior of the product, excessive protein denaturation, and eventually dry, hard, tough textures, affecting the edible quality of the product. In order to solve the problem of dry and hard products, another process adopts a cooking or low-temperature curing mode. This approach cooks the product in a relatively mild temperature and high humidity environment. Although this approach can maximize the moisture retention within the product, ensuring that the center is well-done and a soft, moist mouthfeel is achieved, its lower processing temperatures do not effectively promote maillard reactions and caramelization reactions, resulting in a final product that lacks the characteristic baking flavor and burnt color. In addition, the existing tuna processed products often depend on starch excessively to improve the texture, so that the delicious flavor of the fish is covered, the powder texture is easily brought, and the grade of the products is reduced. For soft baked products with high quality and pure meat taste, how to consider the internal moisture-holding tenderness and surface baking fragrance under the condition of no or less starch addition is a difficult point in the industry. Thus, there is a general technical contradiction in the prior art that the pursuit of surface baking flavor tends to be at the expense of soft mouthfeel in the interior, while maintaining soft moisture in the interior is difficult to develop a sufficient surface-characteristic aroma. On the premise of maintaining the soft and juicy texture of the inside of the fish meat product, the method is a technical problem to be solved in the field. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a high-temperature instant aroma production process of a soft tuna baked product, which solves the problems that the existing fish product processing process is difficult to realize soft and moist taste inside the product and strong baking aroma on the surface, the traditional high-temperature long-time baking mode can produce aroma but can cause excessive loss of water content of the product and dry and hard taste, and the low-temperature steaming mode can maintain water content and tenderness but can not effectively excite Maillard reaction and caramelization reaction, so that the product lacks characteristic baking flavor. Meanwhile, the invention provides a diversified texture improvement scheme, which is applicable to pure meat or minced fillet raw materials, avoids dependence on starch and improves the product quality. In order to achieve the above purpose, the invention is realized by the following technical scheme: The invention provides a high-temperature instant aroma producing process of a soft tuna baked product, which can quickly produce baked aroma substances on the surface of the product on the premise of maintaining the internal moisture and softness of the product through the combination of two stages of low-temperature curing and high-temperature instant aroma producing. In a specific embodiment, the process comprises the steps of: S1, mixing a tuna meat raw material, a texture improver, a Maillard reaction precursor flavoring liquid, a condiment and water to obtain the tuna composite meat material. This step provides a material basis for subsequent thermal processing and flavor formation; s2, forming the tuna composite meat material through extrusion equipment to obtain a fish meat product green body with a preset shape and size; S3, performing low-temperature damp-heat curing treatment on the fish product green body. The method utilizes lower temperature and high humidity environment to denature and solidify protein in the green body of the fish product to finish basic cooking, and simultaneously locks the internal moisture to the maximum extent, thereby guaranteeing the soft taste of the final product; S4, treating the cured fish meat product by adopting a superheated steam spraying device. The method comprises the steps of forming a core of characteristic baking flavor, utilizing extremely high-temperature superheated steam to act on the surface of the product in extr