CN103313606A - 金枪鱼自然色再现剂以及其获得工序 - Google Patents
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Abstract
本发明涉及通过混合多种成分和水而形成的金枪鱼颜色再现剂,其被设计成用于恢复包装好的金枪鱼的自然色。本发明还包括用于获得所述产品的工序,所述产品包括与水以每50升水配4千克混合物的比例混合的粉末状混合物,使用成比例的测量值会获得不同的量,并且其特征为所述粉末状混合物的组成物包括各种植物提取物的混合物。
Description
发明目的
如本说明书的标题所述,本发明涉及通过混合多种成分和水而形成的金枪鱼颜色再现剂,所述金枪鱼颜色再现剂被设计成用于恢复包装好的金枪鱼的自然色。本发明还包括获得该种产品的工序。
更确切的说,本发明的目的包括一种产品,这种产品是通过将各种植物萃取物与水以特定比例混合而得到,从而获得组成物与所有市售产品完全不同的产品,并且所述产品在一定条件下应用于冷冻金枪鱼脊肉会使冷冻金枪鱼脊肉从被包装好那刻起到被出售给公众之前还原其自然色。
发明应用领域
本发明的应用领域属于捕捞渔场中产品的加工、处理和包装部门,更确切的说属于用于处理鱼肉自然色的产品。
发明背景
金枪鱼的品质取决于多种因素,但有关捕捞和后续加工的因素是保证金枪鱼品质最为重要的因素,并且还有一些决定金枪鱼能在最佳状态下被摆上消费者餐桌的因素。
所有将要用于检验金枪鱼以及将其分配到不同市场的参数都会在金枪鱼加工机构处进行分析。颜色、新鲜度和脂肪是三个主要考虑的方面,同时也不能忽视外部轮廓所表示的信息,腹部的厚肉或真皮。所有这些参数都是金枪鱼捕捞时经优良加工的标志,这种加工确保了最高品质的鱼肉。
在涉及到金枪鱼的销售时,颜色是最为重要的方面之一,因为金枪鱼死亡时身体上形成的乳酸会使其颜色从胶红色变为土褐色。因此,鲜红色是高品质金枪鱼的表征,不过很多时候,尽管金枪鱼已经被彻底且仔细地择洗并且经过了最高品质的加工,但金枪鱼在被包装之后,其自然色不像被送到加工工厂时那么饱满和鲜艳。其结果是,尽管最终包装好的产品拥有最高品质,但其颜色和外观却无法表示出这一点,因而导致了市场上价值的损失。
金枪鱼在被送到加工工厂和包装工厂时所经历的各种加工如下所述:
-工厂接收整条金枪鱼,并将其储存在零下60℃的冷冻室中。
-切割整条金枪鱼,将其制成脊肉预备后续加工。
-切割完成后,在冷冻室中以零下5℃解冻脊肉48个小时。
-解冻完成后,清理产品,去除脊肉中的鱼骨、血、表皮和缺损(shortage)。使其保持绝对干净。
在这最后一道加工之后,在包装工序之前,使用不同产品对金枪鱼脊肉进行处理来还原其自然色,前提条件是金枪鱼脊肉是真空包装的以便避免氧气或任何其他气体的存在,所述气体会使金枪鱼的红色失去其亮度以及光泽度。
有多种用于处理被包装后的金枪鱼脊肉以还原其自然色的产品,其中之一是可帮助恢复生金枪鱼肉深红色的一氧化碳气体(CO),但它是一种剧毒气体,并且在欧洲经济共同体内的食品行业中使用一氧化碳气体是绝对禁止的。另一种被使用的产品是BLUE-FIS N–1/0280,所述产品包括天然提取物(大蒜粉)、盐、天然香料、糖和抗氧化剂(E-301),它具有黄绿色粉末状的外观并且使用时将其均匀地撒在鱼肉上或与盐混合在鱼肉上。最后,有另一种可与其他产品结合使用的产品,MERLUZIMA E,此产品是一种具有特殊气味的黄白色粉末,包括E301抗坏血酸钠(抗氧化剂)、E331iii四柠檬酸三钠(酸度校正剂)、451i三磷酸五钠(技术共佐剂)和盐(用作载体)。
所有这些产品都是通过人造防腐剂和着色来维持或保持金枪鱼的颜色,而使用作为本发明的目的的产品,金枪鱼恢复其自然色是由于植物提取物与金枪鱼的反应,这种反应消除了金枪鱼的乳酸的主要作用,从而恢复了金枪鱼的自然色。
尽管这类产品的组成物包括了本发明中包含的一些成分,但它们中没有一种包括全部的所述成分或是使用相似的工序来获得所述成分,因此可以说没有其他已知发明提出过与现在提出的本发明中提出的特性类似的特性。
发明说明
本发明提出的用于再现金枪鱼自然色的产品由下列成分的精确混合物形成:每50升自来水配上4千克本发明的所述产品对象。将粉末状的该种产品倒入自来水可获得均匀的混合物。
这种产品是浅黄色的并且没有气味,其由粉末状的植物提取物组成,并且将葡萄糖用作载体,但不会对产品产生任何技术效应。它的精确组成物如下所述:
-针叶樱桃提取物:17.5%,
-莴苣提取物:16.2%,
-羽衣甘蓝提取物:15.8%,
-菠菜提取物:14.5%,
-胡萝卜提取物:14.5%,
-葡萄柚提取物:14.5%,
-葡萄糖:7%。
可以向混合物中添加添加剂,如MELUZIMA E,这样可改进最终产品的特性并且改善所获得的结果。已经发现,为了获得最佳结果,用于与作为本发明目的的产品和自来水混合的MERLUZIMA E的精确用量大约是2千克。
为了使所述产品发生反应并且重现金枪鱼自然色,将上述每种成分以精确用量形成的混合物导入注射器中,并且算得注射到金枪鱼脊肉中的混合物的用量大约为脊肉重量的5%。也就是说,对于10千克脊肉,添加大约500毫升混合物。注射所述产品之后,立即对金枪鱼脊肉进行真空包装来消除氧气或任何其他气体的存在,这些气体会使产品无法正确地发生反应导致获得不令人满意的结果。
所注射产品的反应因此会在真空包装后24小时内完成,这是因为植物提取物与所述产品发生了反应,而这种反应消除了金枪鱼乳酸的主要作用,并且是因为包装过程中不存在任何种类的气体。
本说明书已经充分说明了本发明的性质以及将其付诸实践的形式,因此认为不必向本领域的技术人员作出详细说明以理解本发明的范围和从中得到的优点。注意到,在其主要技术特征中,本发明可以按照其他的实施形式实现,这些实施形式在细节上不同于通过举例给出的形式,但只要其基本成分没有改变或调整,这些实施形式同样属于所要求的保护范围之内。
Claims (5)
1.一种专门设计成用于保持金枪鱼脊肉自然色的金枪鱼自然色再现剂,所述金枪鱼自然色再现剂包括与水以每50升水配4千克混合物的比例混合的粉末状混合物,使用成比例的测量值会获得不同的量,其特征为:所述粉末状混合物的组成物包括以下元素和比例:
针叶樱桃提取物:17.5%,
莴苣提取物:16.2%,
羽衣甘蓝提取物:15.8%,
菠菜提取物:14.5%,
胡萝卜提取物:14.5%,
葡萄柚提取物:14.5%,
葡萄糖:7%。
2.根据权利要求1所述的金枪鱼自然色再现剂,其特征为:向所述混合物中添加了添加剂,如MERLUZIMA E,其用量大约是每50升混合物配2千克。
3.一种获得金枪鱼自然色再现剂的工序,其特征化为,所述工序包括以下步骤:
1.根据最终要获得的量以合适的比例提供粉末状混合物(每50升水配4千克混合物),
2.与自来水混合并搅拌直到溶解,
3.向所述混合物中以每50升水配2千克的比例添加添加剂MERLUZIMA。
4.根据权利要求2所述的获得金枪鱼自然色再现剂的工序,其特征为:所述混合物被导入注射器中,并且算得注射到金枪鱼脊肉中的所述混合物的用量大约为脊肉重量的5%。
5.根据权利要求3和4所述的获得金枪鱼自然色再现剂的工序,其特征为:在注射所述产品之后,立即对所述金枪鱼脊肉进行真空包装。
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ES201100045A ES2385553B1 (es) | 2010-12-31 | 2010-12-31 | Reactivante del color natural del atun y procedimiento para su obtencion |
ESP-201100045 | 2010-12-31 | ||
PCT/ES2011/000384 WO2012089872A1 (es) | 2010-12-31 | 2011-12-30 | Reactivante del color natural del atún y procedimiento para su obtención |
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JP2003092982A (ja) * | 2001-09-26 | 2003-04-02 | Taisho Technos Co Ltd | 赤身魚肉の退色防止用組成物および退色防止方法 |
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JPS60145067A (ja) * | 1984-01-09 | 1985-07-31 | Takeda Chem Ind Ltd | 肉類食品の退色防止方法および退色防止用組成物 |
JP3191210B2 (ja) * | 1997-07-18 | 2001-07-23 | 大原 淳司 | マグロなどの魚肉の油焼け抑制および鮮度保持用噴霧液 |
JP3299517B2 (ja) * | 1999-04-27 | 2002-07-08 | 小野食品興業株式会社 | 鮪の処理保存方法およびそれに使用する酸素回収装置 |
AU2001282905B2 (en) * | 2001-03-02 | 2006-11-09 | Kalsec, Incorporated | Labiatae herb extracts and hop extracts for extending the color life and inhibiting the growth of microorganisms in fresh meat, fish and poultry |
US20040091587A1 (en) * | 2002-11-13 | 2004-05-13 | Vincent Sewalt | Use of extracts of Lamiaceae species for delaying color loss in irradiated meat |
EP1676489A3 (en) * | 2004-12-16 | 2006-07-12 | Shonan Pure Co. Ltd. | Method of producing food and food produced by the method |
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2010
- 2010-12-31 ES ES201100045A patent/ES2385553B1/es not_active Expired - Fee Related
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2011
- 2011-12-30 PE PE2013001473A patent/PE20140719A1/es not_active Application Discontinuation
- 2011-12-30 CN CN2011800632218A patent/CN103313606A/zh active Pending
- 2011-12-30 EP EP11853111.0A patent/EP2659779A4/en not_active Withdrawn
- 2011-12-30 MX MX2013007447A patent/MX2013007447A/es unknown
- 2011-12-30 WO PCT/ES2011/000384 patent/WO2012089872A1/es active Application Filing
- 2011-12-30 US US13/977,412 patent/US20130287911A1/en not_active Abandoned
-
2013
- 2013-06-28 CL CL2013001916A patent/CL2013001916A1/es unknown
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US3928637A (en) * | 1973-02-01 | 1975-12-23 | Ralston Purina Co | Method of treatment of animal flesh |
CN85100801A (zh) * | 1984-01-09 | 1987-01-24 | 武田药品工业株式会社 | 防止肉类产品变色的方法 |
JP2003092982A (ja) * | 2001-09-26 | 2003-04-02 | Taisho Technos Co Ltd | 赤身魚肉の退色防止用組成物および退色防止方法 |
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CN107960450A (zh) * | 2017-11-24 | 2018-04-27 | 惠州兴泰现代农业有限公司 | 一种冰鲜鸡的保鲜方法 |
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CL2013001916A1 (es) | 2014-01-10 |
PE20140719A1 (es) | 2014-07-12 |
MX2013007447A (es) | 2014-02-27 |
EP2659779A4 (en) | 2013-11-27 |
ES2385553A1 (es) | 2012-07-26 |
ES2385553B1 (es) | 2013-06-06 |
EP2659779A1 (en) | 2013-11-06 |
WO2012089872A1 (es) | 2012-07-05 |
US20130287911A1 (en) | 2013-10-31 |
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