CN103478855B - Method for prolonging preservation time of raw oysters - Google Patents
Method for prolonging preservation time of raw oysters Download PDFInfo
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- CN103478855B CN103478855B CN201310455278.3A CN201310455278A CN103478855B CN 103478855 B CN103478855 B CN 103478855B CN 201310455278 A CN201310455278 A CN 201310455278A CN 103478855 B CN103478855 B CN 103478855B
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- raw oyster
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- oyster
- preservative
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 81
- 235000020636 oyster Nutrition 0.000 title claims abstract description 79
- 238000004321 preservation Methods 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000003755 preservative agent Substances 0.000 claims abstract description 18
- 230000002335 preservative effect Effects 0.000 claims abstract description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 229930091371 Fructose Natural products 0.000 claims abstract description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 10
- 239000001110 calcium chloride Substances 0.000 claims abstract description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 10
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 abstract description 3
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 244000280244 Luffa acutangula Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 241001464363 Anomia Species 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 235000003956 Luffa Nutrition 0.000 description 1
- 241000219138 Luffa Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000490567 Pinctada Species 0.000 description 1
- 241001463860 Spondylus Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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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- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A method for prolonging preservation time of raw oysters comprises the following steps: (1) precooling: washing the raw oysters, and sterilizing the raw oysters for 1-2min at the temperature of 0-15 DEG C in an ozone solution with the concentration of 5ml/ L; (2) soaking: soaking the precooled raw oysters in a raw oyster preservative for 15-30min; and (3) preserving: taking out the soaked raw oysters. The raw oyster preservative comprises 0.6-1.4% of chitosan, 0.2-0.4% of sodium alginate, 0.01-0.5% of tea polyphenol, 1.5-3.5% of calcium chloride, 1-3% of vitamin C, 3.5-7.5% of fructose, 1-5% of NaCl, 3-8% of ethanol, 2% of acetic acid, 35-49% of loofah water and the balance of water. Practices prove that under the same preservation condition, the preservation time of the raw oysters soaked by the preservative is greatly prolonged, and color and taste of the raw oysters are basically unchanged.
Description
Technical field
The present invention relates to seafood freshing field, be specifically related to the method extending raw oyster freshness date.
Background technology
Oyster, belong to Ostreidae (the true oyster of Ostreidae) or Yan Ha section (Aviculidae pearl oyster), bivalve, is distributed in each ocean in temperate zone and the torrid zone stretch of coastal water.Sea chrysanthemum clam belongs to (Spondylus) and is sometimes also called sour jujube oyster and saddle oyster with Anomia (Anomia) animal.Abound with in Dalian, oyster culture Guangdong Chenghai, ground " county annals " that accent is also referred to as " oyster taste " well-known in history so Dalian people speaks is recorded: " Jie's class has oyster room, eats day oyster raw white, and the white oyster of food that salts down is yellow, and taste is all beautiful." in west, oyster was once called as " milk in sea ", was described as " supernatural power in sea " in Bible.China the Tang Dynasty poet li po has the topic sentence of " celestially, oyster is soly respected ".Qing Dynasty Fujian governor Li Henian also once had poem to praise day: " oyster room local flavor victory Jiang Yao." visible oyster enjoys favor all equally at Chinese and western.Sea oyster meat flavour is delicious, nutritious, is the treasure on people's dining table, is loved by the people.Detect according to food nutrition, oyster is containing protein more than 50%, and fat only has 7%-8%, and containing various trace elements and vitamin etc., because boiling Tang Houzhuan like milk, have the good reputation of " seabed milk ".Contribute to bone, dental growth after children, Pregnant and lactant women food, and effectively can prevent Rickets.
The fresh keeping time of raw oyster is very short, and the fresh keeping time how extending raw oyster is industry problem demanding prompt solution.
Summary of the invention
The object of the present invention is to provide a kind of method extending raw oyster freshness date.
The technical scheme that the present invention is adopted for achieving the above object is:
Extend a method for raw oyster freshness date, comprise the steps:
1. raw oyster is cleaned by precooling, is placed in the ozone solution sterilization 1-2min of 5ml/L at 0-15 DEG C;
2. soak the raw oyster after precooling treatment to be dipped in raw oyster preservative and soak 15-30min;
3. soaked raw oyster is taken out by preservation.
Facts have proved, be placed into preservation effect in air-conditioned cold store after being taken out by soaked raw oyster better.
Described raw oyster preservative specifically comprises following composition:
Shitosan 0.6-1.4%
Sodium alginate 0.2-0.4%
Tea Polyphenols 0.01-0.5%
Calcium chloride 1.5-3.5%
Vitamin C 1-3%
Fructose 3.5-7.5%
Sodium chloride 1-5%
Ethanol 3-8%
Acetic acid 2%
Sponge gourd water 35-49%
Surplus is water.
Facts have proved, following ratio is that preferably the effect reached is better:
Shitosan 1.2%
Sodium alginate 0.3%
Tea Polyphenols 0.3%
Calcium chloride 3%
Catergen .5%
Fructose 3-5%
Sodium chloride 3%
Ethanol 5%
Acetic acid 2%
Sponge gourd water 46%
Surplus is water.
Described sponge gourd water, also known as luffa vegetable juice, is adopt sponge gourd master climing root 30 centimeters to adopt to cut climing gravity flow method, allows sponge gourd water naturally flow out and to obtain.
Percentage in this patent document is mass percent.
Feature of the present invention is:
1. use the raw oyster that this product is fresh-keeping, do not need to clean again, direct-edible;
2. the fresh keeping time of raw oyster is extended, facts have proved, under same storage conditions, the fresh keeping time of the raw oyster using this method to soak is two times of the raw oyster fresh keeping time of not soaking antistaling agent, can reach the effect of prolongation 15 days freshness dates, namely its color and luster, mouthfeel are substantially unchanged;
Detailed description of the invention
Embodiment one:
1. raw oyster is cleaned by precooling, is placed in the ozone solution sterilization 1min of 5ml/L at 0-15 DEG C;
2. the raw oyster after precooling treatment is dipped in raw oyster preservative and soaks 30min by immersion;
3. soaked raw oyster is taken out by preservation.
Facts have proved, be placed into preservation effect in air-conditioned cold store after being taken out by soaked raw oyster better.
Raw oyster preservative, comprises shitosan 1.2%; Sodium alginate 0.3%; Tea Polyphenols 0.3%; Calcium chloride 3%; Catergen .5%; Fructose 3-5%; Sodium chloride 3%; Ethanol 5%; Acetic acid 2%; Sponge gourd water 46%; Surplus is water.
Embodiment two:
1. raw oyster is cleaned by precooling, is placed in the ozone solution sterilization 2min of 5ml/L at 0-15 DEG C;
2. the raw oyster after precooling treatment is dipped in raw oyster preservative and soaks 15min by immersion;
3. soaked raw oyster is taken out by preservation.
Facts have proved, be placed into preservation effect in air-conditioned cold store after being taken out by soaked raw oyster better.
Raw oyster preservative, comprises shitosan 0.6%; Sodium alginate 0.2%; Tea Polyphenols 0.5%; Calcium chloride 3.5%; Vitamin C 1%; Fructose 7.5%; Sodium chloride 1%; Ethanol 8%; Acetic acid 2%; Sponge gourd water 49%; Surplus is water.
Embodiment three:
1. raw oyster is cleaned by precooling, is placed in the ozone solution sterilization 1.5min of 5ml/L at 0-15 DEG C;
2. the raw oyster after precooling treatment is dipped in raw oyster preservative and soaks 20min by immersion;
3. soaked raw oyster is taken out by preservation.
Facts have proved, be placed into preservation effect in air-conditioned cold store after being taken out by soaked raw oyster better.
Raw oyster preservative, comprises shitosan 1.4%; Sodium alginate 0.2%; Tea Polyphenols 0.01%; Calcium chloride 3.5%; Vitamin C 3%; Fructose 3.5%; Sodium chloride 5%; Ethanol 3%; Acetic acid 2%; Sponge gourd water 35%; Surplus is water.
Embodiment four:
1. raw oyster is cleaned by precooling, is placed in the ozone solution sterilization 1min of 5ml/L at 0-15 DEG C;
2. the raw oyster after precooling treatment is dipped in raw oyster preservative and soaks 18min by immersion;
3. soaked raw oyster is taken out by preservation.
Facts have proved, be placed into preservation effect in air-conditioned cold store after being taken out by soaked raw oyster better.
Raw oyster preservative, comprises shitosan 0.8%; Sodium alginate 0.4%; Tea Polyphenols 0.3%; Calcium chloride 2.8%; Vitamin C 1.9%; Fructose 4.6%; Sodium chloride 2.9%; Ethanol 6%; Acetic acid 2%; Sponge gourd water 41%; Surplus is water.
Embodiment five:
1. raw oyster is cleaned by precooling, is placed in the ozone solution sterilization 1.8min of 5ml/L at 0-15 DEG C;
2. the raw oyster after precooling treatment is dipped in raw oyster preservative and soaks 28min by immersion;
3. soaked raw oyster is taken out by preservation.
Facts have proved, be placed into preservation effect in air-conditioned cold store after being taken out by soaked raw oyster better.
Raw oyster preservative, comprises shitosan 1.3%; Sodium alginate 0.3%; Tea Polyphenols 0.08%; Calcium chloride 2%; Catergen .4%; Fructose 5.6%; Sodium chloride 4%; Ethanol 8%; Acetic acid 2%; Sponge gourd water 37%; Surplus is water.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (2)
1. extend a method for raw oyster freshness date, comprise the steps:
(1) raw oyster is cleaned by precooling, is placed in the ozone solution sterilization 1-2min of 5ml/L at 0-15 DEG C;
(2) the raw oyster after precooling treatment is dipped in raw oyster preservative and soaks 15-30min by immersion;
(3) preservation puts into air-conditioned cold store preservation after being taken out by soaked raw oyster;
Described raw oyster preservative is specially following composition:
Shitosan 0.6-1.4%
Sodium alginate 0.2-0.4%
Tea Polyphenols 0.01-0.5%
Calcium chloride 1.5-3.5%
Vitamin C 1-3%
Fructose 3.5-7.5%
Sodium chloride 1-5%
Ethanol 3-8%
Acetic acid 2%
Sponge gourd water 35-49%
Surplus is water.
2. a kind of method extending raw oyster freshness date according to claim 1, is characterized in that:
Described raw oyster preservative is specially following composition:
Shitosan 1.2%
Sodium alginate 0.3%
Tea Polyphenols 0.3%
Calcium chloride 3%
Vitamin C 2.5%
Fructose 5%
Sodium chloride 3%
Ethanol 5%
Acetic acid 2%
Sponge gourd water 46%
Surplus is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310455278.3A CN103478855B (en) | 2013-09-29 | 2013-09-29 | Method for prolonging preservation time of raw oysters |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310455278.3A CN103478855B (en) | 2013-09-29 | 2013-09-29 | Method for prolonging preservation time of raw oysters |
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| Publication Number | Publication Date |
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| CN103478855A CN103478855A (en) | 2014-01-01 |
| CN103478855B true CN103478855B (en) | 2014-12-17 |
Family
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| CN201310455278.3A Active CN103478855B (en) | 2013-09-29 | 2013-09-29 | Method for prolonging preservation time of raw oysters |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996540A (en) * | 2014-05-12 | 2015-10-28 | 浙江海洋学院 | Fresh keeping method for shrimp meat |
| CN107581242A (en) * | 2017-09-27 | 2018-01-16 | 浙江海洋大学 | A kind of tendering method of squid muscle and its application |
| CN109220920A (en) * | 2018-10-26 | 2019-01-18 | 大连先先食品有限公司 | A kind of ice-temperature air adjusting collaboration preservation technology of fresh oyster |
| CN110089549A (en) * | 2019-06-12 | 2019-08-06 | 广西壮族自治区水产科学研究院 | The undamaged online preservation method of one seed oyster |
| CN110074171B (en) * | 2019-06-12 | 2023-03-14 | 广西壮族自治区水产科学研究院 | Oyster preservation method |
| CN113180208B (en) * | 2021-03-24 | 2023-01-10 | 浙江海洋大学 | Processing method of instant original-taste half-shell oyster |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101703093B (en) * | 2009-11-24 | 2013-02-13 | 青岛科谷生物制品研发有限公司 | Method for preparing novel ocean lysozyme antibiotic preservative coated film |
| CN102578681A (en) * | 2011-01-17 | 2012-07-18 | 河北农业大学 | Shellfish film preservative |
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