CN1021540C - Preparing method for fresh-keeping agent of fish prawns meat and poultry foods - Google Patents
Preparing method for fresh-keeping agent of fish prawns meat and poultry foods Download PDFInfo
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- CN1021540C CN1021540C CN88104756A CN88104756A CN1021540C CN 1021540 C CN1021540 C CN 1021540C CN 88104756 A CN88104756 A CN 88104756A CN 88104756 A CN88104756 A CN 88104756A CN 1021540 C CN1021540 C CN 1021540C
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- antistaling agent
- preparation
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- fresh
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention relates to a preserving agent, particularly to the preserving agent for foods containing animal protein. The present invention mainly contains starch, gluconolactone or gluconate and a complexing agent, and if required, some auxiliary reagents, such as an antioxidant, etc., are also added in the preserving agent. The preserving agent of the present invention can prevent nutrient components in the foods fully containing the protein from being destroyed and has the advantages of no toxicity or harm to human bodies and easy use. Users only immerse the foods to be preserved in a solution of the preserving agent of the present invention with the concentration of 4 to 5% for 4 to 5 minutes, and the present invention has the effects of preserving the foods and preventing putrefaction of the foods, and is suitable for preserving the foods in cultivation farms, shops, families, etc.
Description
The present invention relates to the preparation method of antistaling agent, more particularly, relate to a kind of preparation method of antistaling agent of fishes and shrimps meat poultry food.
As everyone knows, the various foods that are rich in protein, as fish, shrimp etc., a leaving water promptly can be dead, and its body can lose antibacterial ability very soon, so bacterium breeds easily and causes food spoilage, becomes or red stain as the shrimp body is black.For this reason, the research of antistaling agent causes people's attention day by day.Present applied preservation method generally has the iced storage method, refrigerated sea water method, chemical solution infusion process etc.
The iced storage method is to rely on the thawing of ice and reduce temperature, slows down the breeding of bacterium in the proteinaceous foods such as fish, shrimp, meat, fowl.When temperature is in-18 ℃, in general, bacterium is in resting state, so, can play certain preservation-18 ℃ of preservations behind the low-temperature quick-freezing, but freeze deeply under the state, part animal protein still can be hydrolyzed to a-amino acid, when water washed, this part protein promptly can run off, and has destroyed nutritional labeling and mouthfeel freshness to a certain extent.
The refrigerated sea water method is to add seawater and ice in pre-cold trap, and water temperature is reduced near 0 ℃, and if required, available citric acid and sodium phosphate are regulated the pH of refrigerated sea water, and making pH is about 6.2, then, fish or shrimp is flooded 2-3 minute therein, iced storage again.This method relies on the bacteriostasis of seawater middle and high concentration sodium chloride and prolongs fresh keeping time, but its effect is not very desirable.
Method of chemical immersion is commonly used following several types:
1. with the ascorbic acid solution of 0.2-0.5% food is sprayed,, adopt the shrimp of this method preservation that black the change can be taken place again with same solution impregnation and the refrigeration of 0.5-1.0%;
2. with food, impregnated in as shrimp in the mixed solution of Bai Kamilong (White Kamilon), sodium hydrogensulfite (or acid accumulator sulfite) and phosphoric acid, again refrigeration.This method can prevent the black change of shrimp body, but micro-SO is arranged
2Flavor and micro-SO
2Residue;
3. shrimp be impregnated in the acid accumulator sulfite solution of 0.25-2.5%.This method has and above-mentioned 2 identical shortcomings;
With the alkali metal salt of 0.005～0.5% phytic acid and equivalent 1-10N (as Na
2CO
3) mixed liquor dipping food.This method cost height, poor effect, and phytic acid is a kind of strong acid, dangerous during use.
5. with 4～6% three sodium polyphosphates dipping food, make foodstuff surface form one deck colloid membrane, can prevent that moisture content scatters and disappears and slows down corruption, but it removes metal ion (as the Cu that itself exists in the shrimp body
+) ability, fresh-keeping and antiseptic effect can not satisfy people's requirement.
The purpose of this invention is to provide a kind of nontoxicly, and can keep containing the food of animal protein, as fish, shrimp, meat, the fresh food preservative of fowl to human body.
Design of the present invention is such: a kind of antistaling agent, particularly contain the antistaling agent of the food of animal protein, and it mainly comprises starch, glucose lactones or gluconate and complexing agent.
Above-mentioned starch accounts for 20～60% of antistaling agent gross weight, is preferably 34～55%, is more preferred from 42～50%; Described glucose lactones or gluconate account for 5～30% of antistaling agent gross weight, are preferably 10～25%, are more preferred from 20～25%; Described complexing agent accounts for 5～25% of antistaling agent gross weight, is preferably 10～20%, is more preferred from 15～20%.
Described starch is water-soluble converted starch, acid denaturation starch or konjak starch.Described gluconate is gluconic acid sodium salt or K-IAO.
Described complexing agent is citric acid, natrium citricum, sodium phosphate trimer or sodium phytate.
Described antistaling agent also comprises antioxidant, and described antioxidant accounts for 3～25% of antistaling agent gross weight, is preferably 5～20%, is more preferred from 15～20%, and it can be ascorbic acid or sodium ascorbate.
Described antistaling agent also can comprise sodium chloride, and sodium chloride accounts for 5～18% of antistaling agent gross weight, is preferably 12～15%.
Described antistaling agent also can comprise amino acid, and as glycine, glutamic acid, alanine, asparatate or their composition, and described amino acid accounts for 1～20% of antistaling agent gross weight, is preferably 9～15%.
Advantage of the present invention and effect are significantly, and antistaling agent of the present invention all adopts edible material to form, so nontoxic to human body with the food after the antistaling agent processing of the present invention.And can keep the nutrition of fish, shrimp, meat, fowl not to be destroyed.The present invention is easy to use, only need will preservation food in the antistaling agent solution of 4～5% concentration, flooded 4～5 minutes, can play its refrigeration fresh-keeping and prevent putrid and deteriorated effect.Production cost of the present invention is low, and the cycle is short and do not have any three wastes phenomenon and produce, and wide application is suitable for the food fresh-keeping of plant, shop, family etc.
Below, will be in conjunction with specific embodiments, be described in detail the present invention, and further specify advantage of the present invention and effect thus.
The present invention adopts the nontoxic even useful starch of human body and glucose lactones or gluconic acid sodium salt (or potassium) Main Ingredients and Appearance as antistaling agent.
Starch of the present invention mainly refers to water-soluble converted starch, acid denaturation starch or konjak starch (i.e. a kind of starch that extracts) from the konjaku plant, its shared percentage by weight in antistaling agent is 20～60%, be preferably 34～55%, be more preferred from 42-50%, its effect is that it can be by the food of preservation, forms one deck colloid membrane as the surfaces of fish, shrimp etc., thereby prevents the loss of protein and vitamins and other nutritious components in the food, simultaneously, played function of stabilizer.
Glucose lactones of the present invention or gluconic acid sodium salt (or potassium) all are edible materials, its shared percentage by weight in antistaling agent is 5～30%, be preferably 10～25%, be more preferred from 20～25%, it is used for the fresh-keeping of food, can make animal protein, especially zymoprotein sex change, thereby delay and suppressed the growth and breeding of bacterium, and play etch-proof effect, and keep the original color of food.
The use of complexing agent of the present invention can be removed food effectively, and as the copper ion that itself exists in the shrimp body, and to make the univalent copper ion that is bonding state can not disproportionation be bivalent cupric ion after death shrimp, promptly blocked 2Cu
+→ Cu
+++ Cu ° disproportionation process, like this, just make activator and irreproducible for want of such as some azotobacter chroococcums that invest in shrimp surface and the body and black-koji mould, thereby can not form melanin deposition (promptly black become), complexing agent of the present invention can be citric acid, natrium citricum, sodium phosphate trimer or sodium phytate, their shared percentage by weights in antistaling agent are 5～25%, are preferably 10～20%, are more preferred from 15～20%.
Except that above-mentioned composition, also can comprise antioxidant in the prescription of antistaling agent of the present invention, its percentage by weight shared in antistaling agent is 3～25%, be preferably 5～20%, be more preferred from 15～20%, its effect is further to increase complexing, more effectively removes some the foreign metal ions in the food, so that strengthen the fresh-keeping function of food further.
In addition, also can comprise 5～18% in the prescription of antistaling agent of the present invention, be preferably 12～15% sodium chloride and 1～20%, be preferably 9～15% amino acid, as glycine, glutamic acid, alanine, asparatate or their mixture.Sodium chloride plays a part to strengthen complexing, makes complexing carry out faster more fully, and amino acid then plays the effect of a buffer, and it can prolong fresh keeping time, and has certain antisepsis.
Be several example of the present invention below:
Example 1.
Water-soluble converted starch, glucose lactones, citric acid, sodium chloride, ascorbic acid, compound amino acid are mixed and made into antistaling agent with the ratio shown in the table 1.Prepared antistaling agent is dissolved in the water with 4～5% ratio, with food, is example with the prawn after fishing for, impregnated in the antistaling agent solution 5 minutes, deposit in 22 ℃ after the taking-up respectively, 25 ℃, in 32 ℃ of temperature different with-18 ℃ etc. and carry out perusal, the results are shown in Table 2.
The relation of table 1. composition and ratio
The compound ammonia of the water-soluble glucose citric acid of antistaling agent sodium chloride ascorbic acid
The acid of composition starch lactone group
Weight 100
Proportion by subtraction (%)
Table 2
Through comparison fresh-keeping and without fresh-keeping prawn quality
Temperature process observing time is fresh-keeping without fresh-keeping
(℃) (hour)
Normal and the light of-18 color and lusters half a year, shrimp body portion blackout, shrimp brain
The shrimp body is complete, blackening is gone here and there in the part, be lower than prawn " two
Clear water, hard, the tight level of the meat freshness of shell ".
, eyeball is full, reach
" one-level freshness "
Bright in color, the intact shrimp body of shrimp body redden, shell is soft, meat
22 24 whole, shell is hard, the tight poor flexibility of meat, eyeball are shrivelled,
, full, the no stream of eyeball has loss.
Lost article.
Bright in color, the intact shrimp body of shrimp body redden, shell is soft, meat
25 12 whole, shell is hard, eyeball full loose, eyeball is shrivelled, office
Full, local string clear water, portion's string watery blood, the loss thing is arranged
Meat is tight, flexible.
Bright in color, the intact shrimp body of shrimp body redden, shell is soft, shrimp
32 6 whole, shell is hard, the full head of eyeball comes off, goes here and there watery blood, stream
Expire, go here and there clear water, local mistake seriously.
String watery blood, meat is tight, have
Elasticity
Above-mentioned water soluble starch can replace with acid denaturation starch or konjak starch; The glucose lactones can use gluconic acid sodium salt (or potassium) to replace; Citric acid can be used natrium citricum, sodium phosphate trimer, and sodium phytate replaces, and ascorbic acid, sodium chloride and amino acid can be used, also can, use, then fresh-keeping effect is better, ascorbic acid can replace with sodium ascorbate; Compound amino acid can be used single amino acids, as replacements such as glycine, glutamic acid, asparatate, alanine.
Embodiment 2
With konjak starch, gluconic acid sodium salt, sodium phosphate trimer, sodium ascorbate mix with ratio shown in the table 3, with example 1 in identical method long tail anchovy is carried out preservation (2 ℃), the results are shown in Table 4.
The relation of table 3. composition and ratio
Antistaling agent composition konjak starch gluconic acid sodium salt sodium phosphate trimer sodium ascorbate
Percentage by weight (%) 50 25 15 10
Table 4
Through quality contrast fresh-keeping and without fresh-keeping wind tail fish
Temperature process observing time is fresh-keeping without fresh-keeping
(℃) (moon)
Bright in color, meat are rich in shade deviation, soft, the gill of dried meat floss
+ 21 elasticity, rotten, gill blackening, freshness reduce
Red
Example 3
With the prawn is example, and to adopting antistaling agent of the present invention fresh-keeping, the up-to-date antistaling agent that adopts Taiwan to produce is fresh-keeping and carry out food inspection without fresh-keeping prawn with the detection method of stipulating on the pharmacopeia, and the gained result is as follows:
The contrast of table 5 food inspection
Heavy metal ion is without fresh-keeping S group T group
（mg/kg） （mg/kg） （mg/kg） （mg/kg
Arsenic As does not detect 0.11
Mercury Hg 0.052 0.031 0.045
Plumbous Pb does not detect
Copper Cu 6.8 5.0 5.4
* annotate: the S group is fresh-keeping for adopting antistaling agent of the present invention to carry out, and the T group is carried out fresh-keeping for the up-to-date antistaling agent that adopts Taiwan to produce.
Example 4
Will through fresh-keeping with without fresh-keeping food with the identical method cooking, carry out taste and taste, the gained result is as follows:
Result's contrast after table 6 cooking
Title is through fresh-keeping without fresh-keeping
Color and luster is good, mouthfeel shrimp, color and luster still can, mouthfeel shrimp pine
Prawn
Plentiful fresh and tender, shell is hard, delicious and slag is arranged, shell is soft, flavor is poor.
The delicious delicious food of long tail anchovy is poor
By top description as can be seen, be better than greatly without preservation through fresh-keeping fish, shrimp, its quality of antistaling agent of the present invention, food inspection result show that antistaling agent of the present invention also is better than the up-to-date antistaling agent that produce in Taiwan, it not only can be used for the fresh-keeping of fish, shrimp, also can be used for the fresh-keeping of proteinaceous foods such as meat, fowl.And the manufacturing process of antistaling agent of the present invention is simple, and three-waste free pollution is nontoxic to human body, and its advantage and effect are tangible.
Above-mentioned example just to be understood better and is implemented the present invention in order to help, and is appreciated that under the situation of aim of the present invention and scope, can make multiple modification.
Claims (13)
1, a kind of preparation method of antistaling agent of fishes and shrimps meat of poultris food, glucose lactones or the gluconate of the starch that it is characterized in that accounting for the 20-60% of antistaling agent gross weight, the 5-30% that accounts for the antistaling agent gross weight, the complexing agent of 5-25% that accounts for the antistaling agent gross weight and the abundant uniform mixing of antioxidant that accounts for the 3-25% of antistaling agent gross weight are made.
2, the preparation method of antistaling agent as claimed in claim 1 is characterized in that described starch is 42-50%(weight), glucose lactones or gluconate be 20-25%(weight), complexing agent is 15-20%(weight) and antioxidant be 15-20%(weight).
3, the preparation method of antistaling agent as claimed in claim 1 is characterized in that described starch is water-soluble converted starch, acid denaturation starch or konjaku flour.
4, the preparation method of antistaling agent as claimed in claim 1 is characterized in that described gluconate is gluconic acid sodium salt or K-IAO.
5, the preparation method of antistaling agent as claimed in claim 1 is characterized in that described complexing agent is citric acid, natrium citricum, sodium phosphate trimer or sodium phytate.
6, the preparation method of antistaling agent as claimed in claim 1 is characterized in that described antioxidant is ascorbic acid or sodium ascorbate.
7, the preparation method of antistaling agent as claimed in claim 1 is characterized in that it also comprises sodium chloride.
8, the preparation method of antistaling agent as claimed in claim 7 is characterized in that described sodium chloride accounts for the 5-18% of antistaling agent gross weight.
9, the preparation method of antistaling agent as claimed in claim 8 is characterized in that described sodium chloride accounts for the 12-15% of antistaling agent gross weight.
10, the preparation method of antistaling agent as claimed in claim 8 is characterized in that it also comprises amino acid.
11, the preparation method of antistaling agent as claimed in claim 10 is characterized in that described amino acid accounts for the 1-20% of antistaling agent gross weight.
12, the preparation method of antistaling agent as claimed in claim 11 is characterized in that described amino acid accounts for the 9-15% of antistaling agent gross weight.
13, the preparation method of antistaling agent as claimed in claim 12 is characterized in that described amino acid is glycine, glutamic acid, alanine, asparatate or their composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88104756A CN1021540C (en) | 1988-07-30 | 1988-07-30 | Preparing method for fresh-keeping agent of fish prawns meat and poultry foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88104756A CN1021540C (en) | 1988-07-30 | 1988-07-30 | Preparing method for fresh-keeping agent of fish prawns meat and poultry foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1039957A CN1039957A (en) | 1990-02-28 |
| CN1021540C true CN1021540C (en) | 1993-07-14 |
Family
ID=4833123
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88104756A Expired - Fee Related CN1021540C (en) | 1988-07-30 | 1988-07-30 | Preparing method for fresh-keeping agent of fish prawns meat and poultry foods |
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| CN1695488B (en) * | 2004-05-14 | 2011-03-02 | 卫材R&D管理株式会社 | Composition of home dishes foods/foods and its making method or quality improving method |
| CN100364418C (en) * | 2006-01-26 | 2008-01-30 | 南京雨润食品有限公司 | Antistaling agent for meat product |
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-
1988
- 1988-07-30 CN CN88104756A patent/CN1021540C/en not_active Expired - Fee Related
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|---|---|
| CN1039957A (en) | 1990-02-28 |
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