CN101548696B - 火腿和鱼鲞的防虫配方及其使用方法 - Google Patents
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Abstract
本发明为火腿和鱼鲞的防虫配方及其应用，配方为：1升水或低浓度乙醇溶液中含50-300mg的苦参碱，或1升水或低浓度乙醇溶液中将苦参碱的含量减少至10-50mg，再加入20-100mg印楝素或天然除虫菊。使用方法为：鱼腌制后晾晒前进行清洗时，在上述配方溶液中浸渍5-30分钟后将鱼取出晾晒。火腿腌制后晾晒前进行清洗时，在上述配方溶液中浸渍5-30分钟后将火腿取出晾晒并按传统工艺完成后续加工。本发明完全采用天然的植物提取物防蝇防虫，不涉及任何合成的化学农药，操作简便，虫害防治率大于98％，且完全保持了火腿和鱼鲞的传统风味和色泽，仅增加成本约0.4元/kg，其应用在保证火腿和鱼鲞传统感官品质的同时，不造成安全隐患，可望大规模应用。
Description
技术领域
本发明属于轻工业食品加工保鲜技术领域，涉及火腿和鱼鲞加工过程中的防虫配方及其使用方法。
背景技术
火腿和鱼鲞是我国的传统动物性食品，其传统加工均涉及腌制后露天晾晒，因此特别容易招引苍蝇叮、蛀虫咬。蝇叮虫蛀不仅使火腿和鱼鲞的感官品质下降，导致其商品价值下降，苍蝇叮舔还会传播致病性微生物而对消费者构成安全风险。为了防止苍蝇叮、蛀虫咬，近来我国发现有经营户在加工过程中添加农药敌百虫或敌敌畏。有关火腿和鱼鲞加工的防蝇防蛀方法，国外普遍采用的化学防治方法是使用拟除虫菊酯和有机磷农药如溴氰菊酯、敌敌畏和虫螨磷浸渍，并制订了相应的农药残留标准；也有采用56ml/kg鱼的动植物油如鱼肝油、玉米油、棕榈油和葵花籽油防虫的研究报道；从植物中提取的印楝素和辣椒素也具有良好的驱蝇杀虫效果。在我国，已有应用二氧化氯防蝇的专利申请，另有一则报道认为通过改变工艺可以有效防治危害火腿的苍蝇，尚未有安全、有效、操作方便、低成本、不影响产品风味的配方。
火腿和鱼鲞加工是我国传统食品的加工销售产业，加工和储藏过程的虫害防治已成为该两大产业发展的瓶颈。本发明的目的就是为了解决鱼、肉腌制食品加工过程中的驱蝇杀虫问题，提供更为安全有效的技术。
发明内容
本发明公开了一种解决火腿与鱼鲞加工过程中苍蝇危害的植物提取物苦参碱配方及其使用方法。该方法具有高效、无毒或低毒、不影响火腿和鱼鲞的传统风味和色泽的特点，对苍蝇和其他害虫的防治率在98％以上，防治成本低于0.4元/kg。
本发明火腿和鱼鲞的防虫配方是以苦参碱为主要成分的水或低浓度乙醇溶液。1升溶液中含50-300mg的苦参碱，或在1升溶液中将苦参碱的含量减少至10-50mg，再加入20-100mg其他植物提取物。所提及的其他植物提取物可以为印楝素、天然除虫菊。
上述配方的使用方法为：鱼腌制后晾晒前进行清洗时，在上述配方溶液中浸渍5-30分钟后将鱼取出晾晒。火腿腌制后晾晒前进行清洗时，在上述配方溶液中浸渍5-30分钟后将火腿取出晾晒并按传统工艺完成后续加工。
在鱼鲞加工过程中，于腌制后、晾晒前进行清洗的溶液中加入50-300mg/L的苦参碱(苦参提取物)或者10-50mg/L的苦参碱与20-100mg/L印楝素的混合物浸渍5-30分钟，将鱼取出进行露天日光晾晒。在火腿加工过程中，于腌制后晾晒前进行清洗的溶液中加入50-300mg/L的苦参碱，也可用10-50mg/L苦参碱与20-100mg/L印楝素或天然除虫菊的混合物浸渍5-30分钟，将火腿取出进行露天日光晾晒并按传统工艺完成后续加工。该方法对苍蝇的防治率大于98％，并在6个月内无蛀虫，同时不影响火腿和鱼鲞的传统风味和色泽。
本配方所使用的溶剂可以是水或者低浓度乙醇溶液。
本发明火腿和鱼鲞的防虫配方具有以下优点：
(1)安全高效：完全采用天然的植物提取物防蝇防虫，不涉及任何合成的化学农药。虫害防治率大于98％。
(2)操作简便：不增加任何附加设备和工艺，基本不增加操作成本。
(3)保持产品的传统风格、成本低廉：该方法完全保持了火腿和鱼鲞的传统风味和色泽；在保证无害虫的同时，仅增加成本约0.4元/kg。
火腿和鱼鲞加工是我国的传统食品产业，仅浙江省的鱼鲞产值就达10亿元/年。该防蝇方法操作简便、无毒安全，其应用在保证火腿和鱼鲞传统感官品质的同时，不造成安全隐患，可望大规模应用。
具体实施方式
实例1：取小黄鱼500kg，剖腹、去内脏、洗净，用100kg食用盐腌制2天后，分批在150-200mg/L的苦参碱水溶液250升中浸渍20分钟，将鱼取出进行露天日光晾晒。3天后即成与传统风味和色泽无差异的成品鱼鲞，鱼鲞中苍蝇的幼虫发生率比对照低98.5％。
实例2：取小梅鱼200kg，剖腹、去内脏、洗净，用30kg食用盐腌制2天后，分批在含50mg/L苦参碱和20mg/L天然除虫菊5％乙醇水溶液100升中浸渍10-15分钟，将鱼取出进行露天日光晾晒。3天后即成与传统风味和色泽无差异的成品鱼鲞，在鱼鲞中未发现苍蝇幼虫。
实例3：取腌制后的火腿300kg，在含10mg/L苦参碱和100mg/L印楝素300升水溶液中浸渍5-30分钟，将火腿取出进行露天日光晾晒。3天后进行传统的后续加工工艺即整形、发酵和修整，成为与传统风味和色泽无差异的成品火腿。6个月内，其虫害防治率为100％。
实例4：取小梅鱼200kg，剖腹、去内脏、洗净，用30kg食用盐腌制2天后，分批在含10mg/L苦参碱和80-100mg/L天然除虫菊水溶液100升中浸渍15分钟，将鱼取出进行露天日光晾晒。3天后即成与传统风味和色泽无差异的成品鱼鲞，在鱼鲞中未发现苍蝇幼虫。
实例5：取腌制后的火腿300kg，在含100-250mg/L苦参碱300升3.5％乙醇水溶液中浸渍5-30分钟，将火腿取出进行露天日光晾晒。3天后进行传统的后续加工工艺即整形、发酵和修整，成为与传统风味和色泽无差异的成品火腿。6个月内，其虫害防治率为100％。
实例6：取小梅鱼200kg，剖腹、去内脏、洗净，用30kg食用盐腌制2天后，分批在含20mg/L苦参碱和50mg/L天然除虫菊水溶液100升中浸渍15分钟，将鱼取出进行露天日光晾晒。3天后即成与传统风味和色泽无差异的成品鱼鲞，在鱼鲞中未发现苍蝇幼虫。
实例7：取腌制后的火腿300kg，在含50mg/L苦参碱和20mg/L印楝素300升水溶液中浸渍30分钟，将火腿取出进行露天目光晾晒。3天后进行传统的后续加工工艺即整形、发酵和修整，成为与传统风味和色泽无差异的成品火腿。6个月内，其虫害防治率为100％。
Claims (3)
1.火腿和鱼鲞的防虫剂，其特征在于：在1升以10-50mg苦参碱为主要成分的水或低浓度乙醇溶液中，再加入20-100mg印楝素植物提取物或天然除虫菊植物提取物；所述低浓度乙醇溶液为5％的乙醇水溶液。
2.如权利要求1所述火腿和鱼鲞的防虫剂，其特征在于所述防虫剂的使用方法为：鱼腌制后晾晒前进行清洗时，在所述防虫剂溶液中浸渍5-30分钟后将鱼取出晾晒。
3.如权利要求1所述火腿和鱼鲞的防虫剂，其特征在于所述防虫剂的使用方法为：火腿腌制后晾晒前进行清洗时，在所述防虫剂溶液中浸渍5-30分钟后将火腿取出晾晒并按传统工艺完成后续加工。
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