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CN-122004425-A - Method for pickling large yellow croaker by vacuum-assisted ultrasonic assisted lysine low-sodium

CN122004425ACN 122004425 ACN122004425 ACN 122004425ACN-122004425-A

Abstract

The invention provides a method for pickling large yellow croaker by lysine with low sodium under the assistance of vacuum and ultrasonic assistance, and belongs to the technical field of aquatic product processing. The method for pickling the large yellow croaker by using the lysine with low sodium under the assistance of vacuum and ultrasonic comprises the following steps of (1) pretreating the large yellow croaker, preparing a low-sodium pickling agent, (2) immersing the pretreated large yellow croaker in the low-sodium pickling agent, and sequentially carrying out vacuum and ultrasonic auxiliary pickling and static pickling, and (3) drying and dehydrating the large yellow croaker pickled in the step (2) to obtain a finished product. The method adopts vacuum synergistic ultrasonic to assist lysine to pickle large yellow croaker with low sodium, improves the pickling efficiency while reducing the sodium consumption, improves the defects of low common low-sodium pickling efficiency and poor flavor, effectively reduces fat oxidation caused by microorganisms, enzymes, free radicals and the like during pickling, and improves the storage stability of products.

Inventors

  • CHEN YUEWEN
  • ZHANG MIN
  • FU JINGJING
  • CAI WENQIANG
  • YUAN YANWEI
  • LONG YONGJIE
  • Ni Yishu
  • CHEN YONGQIANG

Assignees

  • 浙江工商大学

Dates

Publication Date
20260512
Application Date
20260319

Claims (9)

  1. 1. The method for pickling the large yellow croaker by lysine with low sodium under the assistance of vacuum and ultrasonic waves is characterized by comprising the following steps of: (1) Pretreating large yellow croaker, and preparing a low-sodium curing agent; (2) Immersing the pretreated large yellow croaker in the low-sodium curing agent to sequentially carry out vacuum synergistic ultrasonic auxiliary curing and static curing; (3) Drying and dehydrating the salted large yellow croaker in the step (2) to obtain a finished product.
  2. 2. The method of claim 1, wherein the large yellow croaker is soaked in a chlorine dioxide solution, the concentration of the chlorine dioxide solution is 0.06-0.08 g/L, the consumption of the chlorine dioxide solution is 2-3 times of the mass of the large yellow croaker, and the soaking time is 3-5 minutes.
  3. 3. The method of claim 1, wherein the low sodium curing agent comprises 0.2 to 0.5 mol/L sodium chloride, 0.2 to 0.5 mol/L potassium chloride, and 0.06 to 0.1 mol/L L-lysine.
  4. 4. The method of claim 3, wherein the mass ratio of the low sodium curing agent to the large yellow croaker is 2-3:1.
  5. 5. The method of claim 1, wherein the vacuum degree of vacuum assisted pickling is 50-55 kPa, the ultrasonic frequency is 20-28 kHz, the ultrasonic power is 260-300 w, the temperature of vacuum assisted pickling is 4-10 ℃ and the time is 30-60 min.
  6. 6. The method of claim 1, wherein the static curing is at a temperature of 4-7 ℃ for a time of 40-50 hours.
  7. 7. The method of claim 1, wherein the drying dehydration is cold and hot air alternating cycle drying dehydration.
  8. 8. The method according to claim 7, wherein the cold air is dried for 2-3 hours at 17-20 ℃, the hot air is dried for 1-2 hours at 35-40 ℃, and the alternating circulation is performed for 4-6 times.
  9. 9. The method of claim 8, wherein the heating and cooling rates are 1-2 ℃ per minute during the alternating cycle drying and dehydration of the cold and hot air.

Description

Method for pickling large yellow croaker by vacuum-assisted ultrasonic assisted lysine low-sodium Technical Field The invention relates to the technical field of aquatic product processing, in particular to a method for pickling large yellow croaker by vacuum synergistic ultrasonic assisted lysine low sodium. Background The large yellow croaker is one of main marine culture economic fishes in China, and has unique garlic clove meat, fine and smooth meat quality, delicious flavor and high nutritive value, so that the large yellow croaker is widely favored by consumers. Fresh large yellow croaker is rich in protein and polyunsaturated fatty acid due to high moisture content, is easy to be combined by microorganisms, endogenous enzymes, molecular oxygen, metal ions and the like, and is easy to be perishable and deteriorated after death of fish bodies. Pickling is a common means of prolonging the shelf life of aquatic products. In coastal areas, salted large yellow croakers taking yellow croakers as main stream products have long eating history. The salted large yellow croaker has unique flavor and improved storage stability. A large amount of sodium salt is required to be added into the traditional salted large yellow croaker, but the ingestion of high sodium salt can cause cascade damage of cardiovascular and renal diseases, and the risks of cerebral apoplexy, osteoporosis and the like are increased. With the increasing interest in dietary health, low sodium diets have become a health consensus for consumer pursuits. At present, low-sodium curing is mainly focused on the treatment of partially replacing sodium salt by potassium salt, phosphate, yeast extract or spice. These sodium-reducing measures have disadvantages of producing a poor flavor or changing the original flavor composition, lowering the texture of fish meat, poor storage stability, and the like. The use of vacuum in combination with ultrasonic treatment techniques in food processing is receiving increasing attention. The method can break through the bottleneck of slow curing speed under the low-temperature condition, realize efficient and safe fish curing, shorten curing time and improve the water-retaining property of muscles. The method provides a thought for optimizing the curing process of the large yellow croaker. However, the adjustment of the curing process and the formulation of the curing agent have important influence on the quality of the large yellow croaker, and thus, careful selection is required. Disclosure of Invention The invention aims to overcome the defects of the existing low-sodium curing technology based on the quality characteristics of large yellow croakers and provide a healthy, green and simple large yellow croaker curing method. In order to achieve the above object, the present invention provides the following technical solutions: the invention provides a vacuum synergistic ultrasonic auxiliary lysine low-sodium method for pickling large yellow croaker, which comprises the following steps: (1) Pretreating large yellow croaker, and preparing a low-sodium curing agent; (2) Immersing the pretreated large yellow croaker in the low-sodium curing agent to sequentially carry out vacuum synergistic ultrasonic auxiliary curing and static curing; (3) Drying and dehydrating the salted large yellow croaker in the step (2) to obtain a finished product. Preferably, in the large yellow croaker pretreatment, the large yellow croaker is required to be soaked in a chlorine dioxide solution, the concentration of the chlorine dioxide solution is 0.06-0.08 g/L, the consumption of the chlorine dioxide solution is 2-3 times of the mass of the large yellow croaker, and the soaking time is 3-5 minutes. Preferably, the low-sodium curing agent comprises 0.2-0.5 mol/L sodium chloride, 0.2-0.5 mol/L potassium chloride and 0.06-0.1 mol/L L-lysine. Preferably, the mass ratio of the low-sodium curing agent to the large yellow croaker is 2-3:1. Preferably, the vacuum degree of the vacuum collaborative ultrasonic auxiliary pickling is 50-55 kPa, the ultrasonic frequency is 20-28 kHz, the ultrasonic power is 260-300W, the temperature of the vacuum collaborative ultrasonic auxiliary pickling is 4-10 ℃ and the time is 30-60 min. Preferably, the static curing temperature is 4-7 ℃ and the time is 40-50 h. Preferably, the drying dehydration is drying dehydration by alternating hot and cold air circulation. Preferably, the cold air temperature is 17-20 ℃, and drying is carried out for 2-3 hours; the hot air is dried for 1-2 hours at the temperature of 35-40 ℃ and is alternately circulated for 4-6 times. Preferably, in the process of alternately circulating, drying and dehydrating by cold and hot air, the heating and cooling rates are 1-2 ℃ per minute. The vacuum synergistic ultrasonic auxiliary lysine low-sodium curing method for the large yellow croaker reduces the sodium salt consumption, improves the curing efficiency, overcomes the defects of low curing