CN102388946A - Puffer fish preserving ice-temperature method - Google Patents
Puffer fish preserving ice-temperature method Download PDFInfo
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- CN102388946A CN102388946A CN2011103513674A CN201110351367A CN102388946A CN 102388946 A CN102388946 A CN 102388946A CN 2011103513674 A CN2011103513674 A CN 2011103513674A CN 201110351367 A CN201110351367 A CN 201110351367A CN 102388946 A CN102388946 A CN 102388946A
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- ice
- globe fish
- puffer fish
- ice cube
- fish
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- 238000000034 method Methods 0.000 title claims abstract description 29
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 22
- 239000000872 buffer Substances 0.000 title abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 76
- 239000003755 preservative agent Substances 0.000 claims abstract description 34
- 238000003860 storage Methods 0.000 claims abstract description 14
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 12
- 239000010935 stainless steel Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 241001627955 Tetraodon lineatus Species 0.000 claims description 61
- 239000003795 chemical substances by application Substances 0.000 claims description 20
- 238000004321 preservation Methods 0.000 claims description 17
- 102000016943 Muramidase Human genes 0.000 claims description 9
- 108010014251 Muramidase Proteins 0.000 claims description 9
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 9
- 229960000274 lysozyme Drugs 0.000 claims description 9
- 239000004325 lysozyme Substances 0.000 claims description 9
- 235000010335 lysozyme Nutrition 0.000 claims description 9
- 108010015776 Glucose oxidase Proteins 0.000 claims description 8
- 239000004366 Glucose oxidase Substances 0.000 claims description 8
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 8
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 8
- 229940116332 glucose oxidase Drugs 0.000 claims description 8
- 235000019420 glucose oxidase Nutrition 0.000 claims description 8
- 239000010813 municipal solid waste Substances 0.000 claims description 8
- 229940068041 phytic acid Drugs 0.000 claims description 8
- 235000002949 phytic acid Nutrition 0.000 claims description 8
- 239000000467 phytic acid Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 210000001835 viscera Anatomy 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims description 4
- 230000036541 health Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 210000000056 organ Anatomy 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 239000008223 sterile water Substances 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 5
- 241001441726 Tetraodontiformes Species 0.000 description 4
- 238000012545 processing Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000004044 response Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 101710128063 Carbohydrate oxidase Proteins 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000011430 maximum method Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The invention discloses a puffer fish preserving ice-temperature method. The puffer fish preserving ice-temperature method comprises the steps as follows: 1, preparing a biological preserving agent solution and dividing the biological preserving agent solution into two parts; 2, preparing one part of the biological preserving agent solution into ice blocks by an ice making machine; 3, killing bought fresh live puffer fish, removing the head and inner organs, cutting the puffer fish into pieces, rinsing the puffer fish pieces by sterile water, cooling the puffer fish pieces by crushed ice blocks for 15-30 minutes, and soaking the cooled puffer fish into the biological preserving agent solution for 1-3 minutes; 4, putting the ice blocks containing the biological preserving agent solution into a square stainless steel barrel, so that the puffer fish is surrounded by the ice blocks; 5, covering the surface of the puffer fish with a small quantity of crushed ice, so that the puffer fish is covered sufficiently by the ice blocks; 6, putting the square stainless steel barrel into a refrigerating cabinet with the temperature of 2-8 DEG C for storing; and 7, supplementing the ice blocks containing the biological preserving agent solution in good time during the storage. Compared with the storage of the puffer fish under the storage conditions with purified water and the ice blocks, the preserving agent can obviously prolong the shelf life of the puffer fish by 8-9 days; and the puffer fish preserving ice-temperature method is simple and feasible in operation, good in preserving effect and has good application value.
Description
Technical field
The present invention relates to food and medicine biological way of keeping fresh field, relate in particular to the suitable fresh-keeping field of globe fish, a kind of ice temperature fresh-keeping method that combines ice cube refrigeration globe fish.
Background technology
Globe fish (puffer fish) has another name called Puffer, is a kind of fish that a kind of internal organ contain tetraodotoxin, and up to a hundred kinds are arranged.Though the tetraodotoxin toxicity in the filefish is very strong, its delicious meat, fine and smooth good to eat, nutritive value is very high, makes us enjoying endless aftertastes.The globe fish resource of China is very abundant, and kind surplus the globe fish that originates in China has 40 has become the production and marketing big country of globe fish in the world.But globe fish belongs to perishable items, is fishing for, transports, very easily receiving bacteria attack in processing and the storage and putrid and deteriorated, thereby causing the great wasting of resources, makes globe fish all receive great influence in production, circulation, sale etc.
At present, along with the raising of living standards of the people, the demand of fresh fish aquatic products constantly increases, simultaneously its freshness is required also improving gradually, therefore, seek a kind of safe, green, preservation method is particularly important efficiently.
The preservation method that globe fish is commonly used is mainly methods such as low-temperature preservation and chemical preservative; These two kinds of methods all have certain limitation; Low-temperature preservation mainly is meant to be placed in the trash ice and preserves; Be the maximum method of existing market and supermarket applications, but this method storage time only has about 4 days, the time is shorter; The safety problem of chemical preservative has become people's maximum attention focus.And the bio-preservative with characteristics such as safe, green, efficient, with low cost because of it can keep the good organoleptic quality of globe fish, and can not cause food-safety problem, the increasing focus that receives people's research when using.
Cold preservation time is short, and is putrid and deteriorated fast; Though the maintenance index of fish freshness that cold storage can the long period, physical and chemical index seriously descends, the nutrition leak aggravation, and the loss of the nutrition that particularly brings in the course of defrosting is serious.The ice temperature fresh-keeping technology of increased popularity more and more obtains people's attention now, but the temperature of icing warm process is difficult to accurately control, and there is certain temperature fluctuation in existing refrigerating equipment, and the fluctuation of temperature is unfavorable to the fresh-keeping ten minutes of globe fish.
And the present invention is directed to above deficiency; Utilize bio-preservative to combine ice cube to realize accurate ice temperature fresh-keeping technology; And can effectively reduce cost, prolong shelf life, eliminate the chemical preservative potential safety hazard, slow down and reduce the black change of globe fish and putrid and deteriorated to greatest extent.
Summary of the invention
Globe fish after fishing for is in storage; Various indexs such as total plate count; PH, VBN (TVB-N), subjective appreciation etc. have a series of variation; Because all there are certain limitation in preservation by low temperature and chemical preservative, the present invention wants the technical solution problem to be how to realize the effective ice temperature fresh-keeping of globe fish, to greatest extent shelf life of entended stream filefish and the reduction that slows down quality.
Technical problem to be solved by this invention realizes through following technical measures:
Technological process of the present invention is following:
1. prepare the biological preservation agent solution; 2. the biological preservation agent solution for preparing is divided into two parts, portion is processed ice cube with ice machine, and is a in addition for use; 3. buy fresh and alive globe fish, the adult globe fish (every treaty 500g) that big or small homogeneous is healthy after live body is slaughtered, is removed head and internal organ, and piecemeal is used aseptic water washing, then through trash ice cooling cooling 15～30 minutes; 4. cooled globe fish is immersed in the biological preservation agent solution 1～3 minute; The ice cube that 5. will contain bio-preservative is put in the stainless steel square bucket, and globe fish is pulled out in the side's of being positioned over bucket, realizes one deck ice cube one deck fish, and globe fish is in the encirclement of ice cube; 6. get the ice cube that contains bio-preservative and be covered in the globe fish surface; 7. the stainless steel square bucket is positioned in 2～8 ℃ of refrigerators and preserves; 8. duration of storage notes observing the thawing degree of ice cube, replenishes the ice cube that contains bio-preservative in good time.
Above-mentioned antistaling agent solution is become to be grouped into for four kinds by phytic acid, general sugared carbohydrate oxidase, lysozyme and water, and they are respectively phytic acid at shared ratio: 0.05%～0.8%; Glucose oxidase: 0.1%～0.2%; Lysozyme: 0.01%～0.03%, all the other are water.
With the total plate count is response, and the method through response surface is optimized, and above-mentioned antistaling agent proportion is respectively: phytic acid: 0.06%; Glucose oxidase: 0.15%; Lysozyme: 0.02%, all the other are water.
Concrete operating procedure is:
1. prepare the biological preservation agent solution, be divided into two parts;
2. a biological preservation agent solution is processed ice cube with ice machine, and is a in addition for use;
3. buy fresh and alive globe fish, big or small homogeneous, health, the adult globe fish of every treaty 500g;
4. after live body is slaughtered, remove head and internal organ, piecemeal is used aseptic water washing, then through trash ice cooling cooling 15～30 minutes;
5. cooled globe fish is immersed in the biological preservation agent solution 1～3 minute;
The ice cube that 6. will contain bio-preservative is put in the stainless steel square bucket, and globe fish is pulled out in the side's of being positioned over bucket, realizes one deck ice cube one deck fish, and globe fish is in the encirclement of ice cube;
7. the trash ice that takes a morsel is covered in the globe fish surface, and globe fish is fully covered by ice cube;
8. the stainless steel square bucket is positioned in 2～8 ℃ of refrigerators and preserves;
9. duration of storage notes observing the thawing degree of ice cube, replenishes the ice cube that contains bio-preservative in good time.
The present invention is through choosing phytic acid and glucose oxidase and the stronger lysozyme of biocidal property that has than the strong anti-oxidation ability; Through processing ice cube globe fish is realized bio-preservative and the warm synergy of ice; Can slow down the decline of globe fish quality effectively; With only compare with pure water ice cube cold preserving method, this antistaling agent is entended stream filefish shelf life 8～9 days obviously.
The specific embodiment
Understand for making the present invention be easier to understand,, further set forth the present invention below in conjunction with the specific embodiment.
Phytic acid, glucose oxidase, lysozyme are added in the distilled water with 0.06%, 0.15% and 0.02% mass ratio respectively; Stirred 10 minutes with agitator, obtain colourless, contain the solution of bio-preservative uniformly, solution is divided into two parts; Portion is processed ice cube with ice machine with this liquid; Be the rubble ice that contains complex biological preservative, ice cube is of a size of: 1cm*1cm*1cm, another part is for use.
The concrete preparation method of bio-preservative is: 1. measure a certain amount of 50% plant acid solution, add to be put on the agitator in the distilled water and stir; 2. in whipping process, add a certain amount of glucose oxidase powder of weighing number, stir; 3. take by weighing with assay balance and get a certain amount of lysozyme, add in the aforesaid liquid and dissolve, stir.4. utilize ice machine that the biological preservation agent solution for preparing is processed the cubic ice cube, the ice cube volume is 1cm*1cm*1cm.According to said sequence, be mixed with phytic acid: 0.06%; Glucose oxidase: 0.15% and lysozyme: 0.02% antistaling agent ice cube.
The fresh-keeping step of globe fish ice cube is:
1. buy fresh and alive globe fish, the adult globe fish (every treaty 500g) that big or small homogeneous is healthy after live body is slaughtered, is removed head and internal organ, piecemeal, and with aseptic water washing 2 minutes, cooling was cooled off 20 minutes through trash ice then; 2. the globe fish that chooses and the bio-preservative mass ratio according to 1: 3 was soaked 2 minutes; The ice cube that 3. will contain bio-preservative is put in the stainless steel square bucket; Globe fish after soaking is pulled out in the side's of being positioned over bucket, realized one deck ice cube one deck fish, globe fish is in the encirclement of ice cube; Side's bucket size is length of side 20cm; Height 35cm, thickness is 3mm, the amount of storage side of being no more than staving long-pending 3/4; 4. get the ice cube that contains bio-preservative and be covered in the globe fish surface; 5. the stainless steel square bucket is positioned in 4 ℃ of refrigerators and preserves; 6. duration of storage notes observing the thawing degree of ice cube, whenever replenishes the ice cube that contains bio-preservative at a distance from 4 hours, and keeps globe fish to be in the encirclement of ice cube.
Through regularly globe fish being carried out the mensuration of subjective appreciation, pH, VBN (TVB-N), total plate count and trimethylamine index, select control group for replacing the antistaling agent ice cube with the pure water ice cube.Experimental result shows: the globe fish that utilizes these article antistaling agent to handle, on each item index, all be superior to control group, and obviously entended stream filefish shelf life is 8-9 days.
The present invention can be applied to the point-of-sale terminal that large-scale sales field such as supermarket possesses refrigerator, need not purchase expensive ice incubator, just can realize icing temperature simply and store, and antistaling agent can be reused.Therefore with low cost, method of operating is simple, can widely popularize application.The component ratio that needs the control antistaling agent in the use is to guarantee effective fresh-keeping effect.Because globe fish has been carried out slaughtering processing, so the consumer can simply clean after buying, just can cook edible, for the consumer of present fast pace work provides great facility.
Claims (8)
1. a globe fish ice temperature fresh-keeping method is characterized in that: prepare bio-preservative, prepare ice cube, handle globe fish, ice warm preservation; Through the mensuration of subjective appreciation, pH, VBN (TVB-N), total plate count and trimethylamine index, verified the superiority of the ice temperature method of globe fish; The concrete operations step is following:
1. prepare the biological preservation agent solution, be divided into two parts;
2. a biological preservation agent solution is processed ice cube with ice machine, and is a in addition for use;
3. buy fresh and alive globe fish, big or small homogeneous, health, the adult globe fish of every treaty 500g;
4. after live body is slaughtered, remove head and internal organ, piecemeal is used aseptic water washing, then through trash ice cooling cooling 15～30 minutes;
5. cooled globe fish is immersed in the biological preservation agent solution 1～3 minute;
The ice cube that 6. will contain bio-preservative is put in the stainless steel square bucket, and globe fish is pulled out in the side's of being positioned over bucket, realizes one deck ice cube one deck fish, and globe fish is in the encirclement of ice cube;
7. the trash ice that takes a morsel is covered in the globe fish surface, and globe fish is fully covered by ice cube;
8. the stainless steel square bucket is positioned in 2～8 ℃ of refrigerators and preserves;
9. duration of storage notes observing the thawing degree of ice cube, replenishes the ice cube that contains bio-preservative in good time.
2. a kind of globe fish ice temperature fresh-keeping method as claimed in claim 1 is characterized in that: in the process for preparation of bio-preservative, bio-preservative is made up of phytic acid, glucose oxidase, lysozyme and water.Wherein to be respectively be 0.06%, 0.15%, 0.02% for phytic acid, glucose oxidase, the shared mass ratio of lysozyme, and all the other are water, and the ratio in strict accordance with each antistaling agent in the operating process is added, and stirs with agitator, and mixing time is 10 minutes.
3. a kind of globe fish ice temperature fresh-keeping method as claimed in claim 1 is characterized in that: prepared preservative solution, process ice cube with ice machine, and the ice cube volume is 1cm*1cm*1cm.
4. a kind of globe fish ice temperature fresh-keeping method as claimed in claim 1 is characterized in that: after live body is slaughtered, remove head and internal organ, and piecemeal, with aseptic water washing 2 minutes, cooling was cooled off 20 minutes through trash ice then.
5. a kind of globe fish ice temperature fresh-keeping method as claimed in claim 1; It is characterized in that: the ice cube that contains bio-preservative that will prepare is put in the stainless steel square bucket, and side's bucket size is length of side 20cm, height 35cm; Thickness is 3mm, the amount of storage side of being no more than staving long-pending 3/4.
6. a kind of globe fish ice temperature fresh-keeping method as claimed in claim 1 is characterized in that: globe fish was washed 2 minutes with sterilized water after transporting back, in antistaling agent solution, soaked 2 minutes according to globe fish and 1: 3 mass ratio of ice cube then.
7. a kind of globe fish ice temperature fresh-keeping method as claimed in claim 1 is characterized in that: the stainless steel square bucket is positioned in 4 ℃ of refrigerators preserves.
8. a kind of globe fish ice temperature fresh-keeping method as claimed in claim 1 is characterized in that: duration of storage notes observing the thawing degree of ice cube, whenever replenishes the ice cube that contains bio-preservative at a distance from 4 hours, and keeps globe fish to be in the encirclement of ice cube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110351367 CN102388946B (en) | 2011-11-09 | 2011-11-09 | Puffer fish preserving ice-temperature method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110351367 CN102388946B (en) | 2011-11-09 | 2011-11-09 | Puffer fish preserving ice-temperature method |
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| Publication Number | Publication Date |
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| CN102388946A true CN102388946A (en) | 2012-03-28 |
| CN102388946B CN102388946B (en) | 2013-04-03 |
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| CN 201110351367 Expired - Fee Related CN102388946B (en) | 2011-11-09 | 2011-11-09 | Puffer fish preserving ice-temperature method |
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| CN104322649A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice containing composite biological refreshing agent |
| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| CN104872272A (en) * | 2015-06-16 | 2015-09-02 | 浙江海洋学院 | Special antiseptic preservative agent and preservation method for marmoratus |
| CN106259825A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-freezing the Yellow River Cyprinus carpio |
| CN106665798A (en) * | 2016-12-05 | 2017-05-17 | 浙江海洋大学 | Biological preservative for preserving shrimps and application thereof |
| CN110419691A (en) * | 2019-08-13 | 2019-11-08 | 福建省水产研究所（福建水产病害防治中心） | A kind of fresh prefabrication processing method of filefish |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719229A (en) * | 2013-10-09 | 2014-04-16 | 徐蔚 | Physical freshness preservation method of uncooked fish meat or fish fillets |
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| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| CN104872272A (en) * | 2015-06-16 | 2015-09-02 | 浙江海洋学院 | Special antiseptic preservative agent and preservation method for marmoratus |
| CN106259825A (en) * | 2016-08-17 | 2017-01-04 | 郑州子非鱼食品有限公司 | A kind of processing method of quick-freezing the Yellow River Cyprinus carpio |
| CN106665798A (en) * | 2016-12-05 | 2017-05-17 | 浙江海洋大学 | Biological preservative for preserving shrimps and application thereof |
| CN110419691A (en) * | 2019-08-13 | 2019-11-08 | 福建省水产研究所（福建水产病害防治中心） | A kind of fresh prefabrication processing method of filefish |
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| Publication number | Publication date |
|---|---|
| CN102388946B (en) | 2013-04-03 |
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