CN103719233A - Marine fish and shrimp preservative as well as preparation method and application method thereof - Google Patents
Marine fish and shrimp preservative as well as preparation method and application method thereof Download PDFInfo
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- CN103719233A CN103719233A CN201310682680.5A CN201310682680A CN103719233A CN 103719233 A CN103719233 A CN 103719233A CN 201310682680 A CN201310682680 A CN 201310682680A CN 103719233 A CN103719233 A CN 103719233A
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Abstract
The invention belongs to the field of aquatic product processing, and particularly relates to a marine fish and shrimp preservative as well as a preparation method and an application method thereof. The marine fish and shrimp preservative comprises the following components by mass percent: 1.5-2.1% of chitosan, 5-6% of phytic acid, 0.8-1.2% of citric acid, 15-18% of raw chopped garlic, 8-10% of table vinegar, and the balance of rice wine. Multiple experiments carried out by the inventor prove that the components of the marine fish and shrimp preservative are combined organically, the antibacterial and preservation effects are better, shrimps can be effectively restrained from blackening during cold storage, and the increment of total bacterial number and volatile basic nitrogen number is effectively delayed, so that the preservation length is prolonged; the raw materials are simple and easy to obtain, the cost is low, the preservative is natural and safe, the preservation effect is excellent, and the preservative can be applied to fields of the circulation, storage and processing of aquatic products such as raw fishes, shrimps and shellfishes.
Description
Technical field
The invention belongs to field of processing of aquatic products, particularly a kind of marine fishes and shrimps antistaling agent, its preparation method and using method thereof.
Background technology
Nutritious, appetizing river prawn or extra large shrimp, due to its containing the every hectogram of high protein more than 21%, fish for after disembarkation, if holding time or temperature of living in exceed it, store during limit, there is bad change in the color of marine fishes and shrimps, shape, causes enterprise or individual to suffer economic loss.For extending storage period, need to carry out Preservation Treatment to marine fishes and shrimps.China generally adopts sulfur dioxide to produce the black change that thing (sulphite) suppresses or delay shrimp, but the application of sulphite in food exists serious safety issue, and therefore its use is restricted.
The Chinese invention patent that the patent No. is 200810026304.X provides a kind of water soluble chitosan and shrimp antistaling agent prepared by ginger extract, be take water soluble chitosan and Ginger P.E as primary raw material, the composite composite preservative with antioxidant, phytic acid, natrium citricum and dextrin composition soaks the shrimp of peeling off.The method need to be peeled off shrimp, and process is loaded down with trivial details, and fresh keeping property is not good.
Application number: the Chinese disclosure of the invention of 201210320874.6 applyings date: 2012-09-03 a kind of aquatic product fresh keeping agent; specifically by shitosan, Tea Polyphenols and glacial acetic acid chief component, the percentage by weight that wherein shitosan and Tea Polyphenols account for antistaling agent is respectively: 0.5%～3.2% and 0.8%～3.5%; The percent by volume that glacial acetic acid accounts for antistaling agent is: 0.5%～2.0%; All the other are water.Specifically preparation method is by after shitosan and the even mixing of Tea Polyphenols, adds acetic acid, fully stirs latter swelling 5～10 minutes, then adds water, obtains aquatic product bio-preservative.This antistaling agent cost is high, is difficult for promoting the use of.
Summary of the invention
The invention provides a kind of component safe and reliable, effectively suppress the generation of shrimp black change in cold storage procedure, and effectively delay the increase of total number of bacteria and VBN, the marine fishes and shrimps antistaling agent prolonging storage period.
The present invention also provides the preparation method of this marine fishes and shrimps antistaling agent.
The present invention also provides the using method of this marine fishes and shrimps antistaling agent.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of marine fishes and shrimps antistaling agent, contains the component in quality percentage composition as follows: shitosan 1.5～2.1%, phytic acid 5～6%, citric acid 0.8～1.2%, raw garlic end 15～18%, vinegar 8～10%, surplus is yellow rice wine in this antistaling agent.Through inventor's many experiments, verify, marine fishes and shrimps antistaling agent component of the present invention is through organic assembling, and anti-bacterial refreshing effect is better, can effectively suppress the generation of shrimp black change in cold storage procedure, and effectively delay the increase of total number of bacteria and VBN, prolong storage period.
As preferably, in this antistaling agent, also comprise vitamin C 1%.Increased vitamin C, can make the color and luster of marine fishes and shrimps vivid, when edible, mouthfeel is better.
A preparation method for described marine fishes and shrimps antistaling agent, is specially: first by the premixed of each solid content component, then add vinegar and yellow rice wine to be in harmonious proportion.
A using method for marine fishes and shrimps antistaling agent, is specially: raw material marine fishes and shrimps is selected, cleaned, adopt described marine fishes and shrimps antistaling agent to soak marine fishes and shrimps, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
As preferably, the soak time of marine fishes and shrimps is 10-15 minute.
Raw material of the present invention is simple and easy to get, with low cost, natural safety, and good refreshing effect, can be used for circulation, storage and the manufacture field of the aquatic products such as fresh fish, shrimp, shellfish.The invention has the beneficial effects as follows:
1, marine fishes and shrimps antistaling agent of the present invention can effectively suppress the generation of shrimp black change in cold storage procedure, and effectively delays the increase of total number of bacteria and VBN, prolongs storage period.
2, adopt controlled atmospheric packing mode to pack, can extend accordingly marine fishes and shrimps freshness date.
3, adopt marine fishes and shrimps antistaling agent of the present invention, marine product is complete form after thawing, and color and luster is vivid, and mouthfeel is good.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation that the present invention is made and/or change all will fall into protection domain of the present invention.
In the present invention, if not refer in particular to, all part, percentages are unit of weight, and the equipment adopting and raw material etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
A kind of marine fishes and shrimps antistaling agent, contains the component in quality percentage composition as follows: shitosan 1.5%, green tea powder 3%, phytic acid 5%, citric acid 0.8%, raw garlic end 15%, vinegar 8%, surplus is yellow rice wine in this antistaling agent.The preparation method of described marine fishes and shrimps antistaling agent, is specially: first by the premixed of each solid content component, then add vinegar and yellow rice wine to be in harmonious proportion.
The using method of described marine fishes and shrimps antistaling agent, be specially: raw material marine fishes and shrimps is selected, clean, adopt described marine fishes and shrimps antistaling agent to soak fresh shrimp, the soak time of fresh shrimp is 10 minutes, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
Embodiment 2:
A kind of marine fishes and shrimps antistaling agent, contains the component in quality percentage composition as follows in this antistaling agent: shitosan 2.1%, green tea powder 2%, phytic acid 6%, citric acid 1.2%, raw garlic end 18%, vinegar 10%, vitamin C 1%, surplus is yellow rice wine.The preparation method of described marine fishes and shrimps antistaling agent, is specially: first by the premixed of each solid content component, then add vinegar and yellow rice wine to be in harmonious proportion.
The using method of described marine fishes and shrimps antistaling agent, be specially: fresh raw material shrimp is selected, clean, adopt described fresh shrimp antistaling agent to soak fresh shrimp, the soak time of fresh shrimp is 10-15 minute, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
Embodiment 3:
A kind of marine fishes and shrimps antistaling agent, contains the component in quality percentage composition as follows: shitosan 1.8%, green tea powder 5%, phytic acid 5%, citric acid 1%, raw garlic end 15%, vinegar 8%, surplus is yellow rice wine in this antistaling agent.The preparation method of described marine fishes and shrimps antistaling agent, is specially: first by the premixed of each solid content component, then add vinegar and yellow rice wine to be in harmonious proportion.
The using method of described marine fishes and shrimps antistaling agent, is specially: fresh raw material shrimp is selected, clean, adopt described fresh shrimp antistaling agent to soak fresh shrimp, the soak time of fresh shrimp is 15 minutes, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
The detection index of table 1 shrimp
| Embodiment | VBN (TVB-N) | K value | Total number of bacteria (cfu/g) | Shelf-life (d) |
| 1 | 20mg/100g | 19% | 10 5 | 90 |
| 2 | 17mg/100g | 17% | 10 5 | 90 |
| 3 | 18mg/100g | 18.5% | 10 5 | 90 |
As can be seen from Table 1, use antistaling agent of the present invention to preserve fresh shrimp, effectively slowed down the rate of deterioration of shrimp, by sense organ, contrast the shrimp of finding in the shelf-life and can't occur blackhead phenomenon, in addition, antistaling agent component safety of the present invention, can keep delicate flavour and the mouthfeel of fresh shrimp.Through many experiments checking, antistaling agent of the present invention is suitable for the fresh-keeping of the aquatic products such as fresh fish, shrimp, shellfish.
While using antistaling agent of the present invention to preserve hairtail, can effectively slow down the rate of deterioration of hairtail, antistaling agent of the present invention is with low cost, Preservation Treatment process is easy, good refreshing effect, under the holding conditions combining with refrigeration, keep preferably original quality of hairtail, can its shelf life of significant prolongation.Adopt the hairtail shelf life under 4 ± 1 ℃ of refrigerated conditions after antistaling agent of the present invention soaks can reach about 13 days.
Above-described embodiment is preferably scheme of one of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (5)
1. a marine fishes and shrimps antistaling agent, it is characterized in that containing in this antistaling agent the component in quality percentage composition as follows: shitosan 1.5～2.1%, green tea powder 2～5%, phytic acid 5～6%, citric acid 0.8～1.2%, raw garlic end 15～18%, vinegar 8～10%, surplus is yellow rice wine.
2. marine fishes and shrimps antistaling agent according to claim 1, is characterized in that: in this antistaling agent, also comprise vitamin C 1%.
3. a preparation method for the marine fishes and shrimps antistaling agent as described in claim 1, is characterized in that: first by the premixed of each solid content component, then add vinegar and yellow rice wine to be in harmonious proportion.
4. the using method of the marine fishes and shrimps antistaling agent as described in claim 1, it is characterized in that: raw material marine fishes and shrimps is selected, clean, adopt described marine fishes and shrimps antistaling agent to soak marine fishes and shrimps, then water is drained, adopt controlled atmospheric packing mode to pack, finally at the temperature of-0.5～-2 ℃, preserve.
5. using method according to claim 4, is characterized in that: the soak time of marine fishes and shrimps is 10-15 minute.
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| CN201310682680.5A CN103719233B (en) | 2013-12-16 | 2013-12-16 | Marine fishes and shrimps antistaling agent, its preparation method and using method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106819077A (en) * | 2017-02-16 | 2017-06-13 | 佛山市恒南医药科技有限公司 | A kind of rattan mother-in-law tea extraction Compound Water product antistaling agent |
| CN106857788A (en) * | 2017-02-16 | 2017-06-20 | 佛山市恒南医药科技有限公司 | A kind of method of application rattan mother-in-law tea extraction compound keeping fresh aquatic products |
| CN107568560A (en) * | 2017-09-14 | 2018-01-12 | 海之星（福建）远洋渔业有限公司 | A kind of solid preservative |
| CN107996676A (en) * | 2017-10-17 | 2018-05-08 | 江苏农牧科技职业学院 | A kind of preservation of fishery processing method |
| CN110122545A (en) * | 2019-06-12 | 2019-08-16 | 广西壮族自治区水产科学研究院 | A kind of prawn preservation method |
| CN114007429A (en) * | 2019-06-20 | 2022-02-01 | Csp技术公司 | Composition and method for preventing and/or reducing melanosis in crustaceans |
| CN114711284A (en) * | 2022-05-05 | 2022-07-08 | 重庆师范大学 | Method and production line for prolonging shelf life of refrigerated scallop meat |
| CN115279200A (en) * | 2020-02-13 | 2022-11-01 | Csp技术有限公司 | Methods, systems, and compositions for inhibiting melanosis using aldehydes |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107372785A (en) * | 2017-09-11 | 2017-11-24 | 海之星（福建）远洋渔业有限公司 | A kind of antistaling agent suitable for shellfish transport |
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| CN106819077A (en) * | 2017-02-16 | 2017-06-13 | 佛山市恒南医药科技有限公司 | A kind of rattan mother-in-law tea extraction Compound Water product antistaling agent |
| CN106857788A (en) * | 2017-02-16 | 2017-06-20 | 佛山市恒南医药科技有限公司 | A kind of method of application rattan mother-in-law tea extraction compound keeping fresh aquatic products |
| CN107568560A (en) * | 2017-09-14 | 2018-01-12 | 海之星（福建）远洋渔业有限公司 | A kind of solid preservative |
| CN107996676A (en) * | 2017-10-17 | 2018-05-08 | 江苏农牧科技职业学院 | A kind of preservation of fishery processing method |
| CN110122545A (en) * | 2019-06-12 | 2019-08-16 | 广西壮族自治区水产科学研究院 | A kind of prawn preservation method |
| CN114007429A (en) * | 2019-06-20 | 2022-02-01 | Csp技术公司 | Composition and method for preventing and/or reducing melanosis in crustaceans |
| CN115279200A (en) * | 2020-02-13 | 2022-11-01 | Csp技术有限公司 | Methods, systems, and compositions for inhibiting melanosis using aldehydes |
| CN114711284A (en) * | 2022-05-05 | 2022-07-08 | 重庆师范大学 | Method and production line for prolonging shelf life of refrigerated scallop meat |
| CN114711284B (en) * | 2022-05-05 | 2023-05-26 | 重庆师范大学 | Method and production line for prolonging shelf life of refrigerated scallop meat |
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Effective date of registration: 20200330 Address after: 316100 Goushan guanqitou Industrial Park, Putuo District, Zhoushan City, Zhejiang Province Patentee after: Zhoushan Haiwang Aquatic Food Co., Ltd. Address before: 316100, No. 25 small West Lake Road, Putuo District, Zhejiang, Zhoushan, Shenjiamen Patentee before: MARINE FISHERIES RESEARCH INSTITUTE OF ZHEJIANG |