CN103798841A - Dipping method for tuna sashimi and related sterilization seasoning thereof - Google Patents
Dipping method for tuna sashimi and related sterilization seasoning thereof Download PDFInfo
- Publication number
- CN103798841A CN103798841A CN201210437362.8A CN201210437362A CN103798841A CN 103798841 A CN103798841 A CN 103798841A CN 201210437362 A CN201210437362 A CN 201210437362A CN 103798841 A CN103798841 A CN 103798841A
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- CN
- China
- Prior art keywords
- brine electrolysis
- sterilization
- raw fish
- flavoring
- tuna
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
Abstract
The invention discloses a dipping method for tuna sashimi and a related sterilization seasoning thereof, and is characterized in that the dipping method comprises the following steps: firstly, preparing a weak acidic electrolysis water with the pH of 5.5-6.5, the oxidation reduction potential of 850-1000 mV and the effective chlorine content of 40-60 ppm; placing fresh tuna sashimi which is being thawed in the weak acidic electrolysis water, soaking for 2-5 min until muscles spontaneously become hard; preparing the tuna sashimi sterilization seasoning; and dipping the soaked fresh tuna sashimi with the above sterilization seasoning for 5-30 s, so as to eat immediately. The sterilization seasoning comprises the components by weight percentage: 20-50% of the electrolysis water, 4-12% of a mustard paste, 20-50% of edible vinegar, 10-30% of soy sauce, 2-6% of yellow rice wine, 1-5% of table salt, and 1-5% of white granulated sugar. The new sterilization seasoning is obtained by optimal combination of the common seasonings and the electrolysis water, and has the characteristics of good sterilization effect, unique adjusted taste, green environmental protection and safe eating, so as to achieve safe eating of high-risk type uncooked seafood, reduce or eliminate a potential safety hazard brought by pathogenic microorganism pollution, and greatly guarantee the body health of consumers.
Description
Technical field
The invention belongs to Safety of Aquatic Products and field of quality control, specifically a kind of food method of dipping in of tuna raw fish and relevant sterilization flavoring thereof.
Background technology
Yaito tuna is again in tuna generic Perciformes mackerel section, is ocean water warm straddling fish stocks, is mainly distributed in the Pacific Ocean, the Atlantic Ocean, the Indian Ocean of low middle latitude.Tuna myoglobins, content of hemoglobin are high, as two kinds of protein contents of bluefin tuna are about 4,000mg/kg, exceed nearly 10 times of common fish.Tuna also contains in a large number the DHA and the EPA that are described as " docosapentaenoic acid "; Be rich in taurine, be of value to enhancing resistance of human body, prevent artery sclerosis; Cholesterol content ratio pork, chicken, beef are low 7 ~ 14 times.Tuna--like Fishes has high protein, low sugar, low fat, feature low in calories, is often described as a kind of health cosmetic food by people.
Tuna raw fish is take fresh and alive (fresh freezing) fish body as raw material, through cold treatment, cut into slices and dip in flavoring after direct edible a kind of product.From nutrition angle, raw fish is through cooking methods such as not traditional stir-fry, fried, steamings, and therefore nutriment does not run off completely.Research shows, chooses the tuna raw material that freshness is higher, and process is that the tuna raw fish content of molds prepared of sterile working is less, can meet relevant raw fish standard both at home and abroad completely.But raw fish is in reality processing, making dish process, suffer the chance of secondary pollution more, be difficult to really accomplish sterile working, therefore raw fish product is often subject to the pollution of the various pathogenic bacteria such as vibrio parahemolyticus, salmonella, thereby causes the eruption and prevalence of the food origin diseases such as food poisoning.
For the food method of dipping in of tuna raw fish, general way is that raw fish is mixed with the flavoring such as mustard, soy sauce edible together at present.Part Study shows, sterilization component contained in flavoring mustard can kill the pathogenic bacteria such as coliform, staphylococcus aureus, can reduce the food origin disease causing because of edible raw fish.But more and more scholar generally believes, mustard is in strengthening raw fish mouthfeel, and its bactericidal action is very limited, cannot guarantee the requirement of raw fish edible safety completely.The flavoring such as drinks, vinegar is in regulating raw fish taste, less fillet fishy smell, and its bactericidal effect is limited equally, especially for eating parasite in product raw substantially without killing action.
First brine electrolysis is researched and developed successfully and has been designated as food bactericide by Japan, and it is the earliest for killing the staphylococcus aureus of resistance to methoxy four woodss, and effect is fairly obvious.It is to penetrate and destroy pathogenic microorganisms, parasitic cell membrane and cell membrane that brine electrolysis kills (pressing down) bacterium mechanism, enters cell interior and makes its key function composition necrosis, thereby cause cell death.In addition, brine electrolysis is applied to food sterilization, its in external environment after a period of time catabolite only have water and oxygen, thereby there is environmental protection, safety non-toxic, noresidue, the advantage such as without any side effects.
To sum up, tuna raw fish is due to the improper pathogenic microorganisms pollution problem causing of processing, for affecting one of principal element of this series products edible safety.At present, for the preparation of tuna raw fish sterilization flavoring, the content such as bactericidal effect and eating method thereof reaching, not yet there are clearly research report and patent application.
Summary of the invention
First technical problem to be solved by this invention is to provide a kind of food method of dipping in of tuna raw fish, and raw fish is edible by dipping in after food sterilization flavoring, has special taste, feature that edible safety is nontoxic.
Second technical problem to be solved by this invention is to provide a kind of tuna raw fish sterilization flavoring, has the advantages that bactericidal effect is good, modulate special taste, environmental protection and edible safety.
The present invention solves the technical scheme that above-mentioned first technical problem adopts: a kind of food method of dipping in of tuna raw fish, is characterized in that comprising the following steps:
1) under room temperature condition, be 0.10 ~ 0.20%NaCl aqueous solution by mass concentration, producing pH through brine electrolysis equipment is 5.5 ~ 6.5, oxidation-reduction potential 850 ~ 1000mV, available chlorine content 40 ~ 60ppm faintly acid brine electrolysis;
2) by the fresh tuna raw fish thawing, be placed in above faintly acid brine electrolysis, soak 2 ~ 5min to the spontaneous hardening of its muscle;
3) by following percentage by weight preparation tuna raw fish sterilization flavoring:
Brine electrolysis 20 ~ 50%;
Mustard cream 4 ~ 12%;
Vinegar 20 ~ 50%;
Soy sauce 10 ~ 30%;
Yellow rice wine 2 ~ 6%;
Salt 1 ~ 5%;
White granulated sugar 1 ~ 5%;
Wherein brine electrolysis is the faintly acid brine electrolysis that step 1) makes;
4) by step 2) fresh tuna raw fish after soaking, dips in food above sterilization flavoring 5 ~ 30s, i.e. edible.
The present invention solves the technical scheme that above-mentioned second technical problem adopt: a kind of tuna raw fish sterilization flavoring, is characterized in that the mass percent of each component of this tuna raw fish sterilization flavoring is:
Brine electrolysis 20 ~ 50%;
Mustard cream 4 ~ 12%;
Vinegar 20 ~ 50%;
Soy sauce 10 ~ 30%;
Yellow rice wine 2 ~ 6%;
Salt 1 ~ 5%;
White granulated sugar 1 ~ 5%.
Described brine electrolysis is that pH is 5.5 ~ 6.5, oxidation-reduction potential 850 ~ 1000mV, the faintly acid brine electrolysis of available chlorine content 40 ~ 60ppm.
Compared with prior art, the invention has the advantages that: adopt brine electrolysis as bactericide, common flavoring and brine electrolysis are optimized to a kind of tuna raw fish sterilization flavoring of combination acquisition, eat the edible safety of seafood to realize high-risk-type raw.Sterilization flavoring of the present invention has the advantages that bactericidal effect is good, modulate special taste, environmental protection and edible safety, even raw fish is processed in non-sterile operation in the kitchen that meets certain hygienic requirements, also can reduce or eliminate pathogenic microorganisms and pollute the potential safety hazard of bringing, ensure that greatly consumer's is healthy.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
1) under room temperature condition, be the 0.15%NaCl aqueous solution by mass concentration, producing pH through brine electrolysis equipment is 6.0, oxidation-reduction potential 900mV, the faintly acid brine electrolysis of available chlorine content 50ppm;
2) by the fresh tuna raw fish thawing, be placed in above faintly acid brine electrolysis, soak 4min to the spontaneous hardening of its muscle;
3) configuration tuna raw fish sterilization flavoring, according to mass percent brine electrolysis 30%; Mustard cream 6%; Vinegar 28%; Soy sauce 30%; Yellow rice wine 4%; Salt 1%; White granulated sugar 1% is prepared burden, and wherein brine electrolysis is the faintly acid brine electrolysis that step 1) makes;
4) by step 2) soak after fresh tuna raw fish, dip in food above sterilization flavoring 15s, i.e. edible.
The fresh tuna raw fish of embodiment 1 dips in food bactericidal effect
Embodiment 2
1) under room temperature condition, be the 0.10%NaCl aqueous solution by mass concentration, producing pH through brine electrolysis equipment is 5.5, oxidation-reduction potential 850mV, the faintly acid brine electrolysis of available chlorine content 40ppm;
2) by the fresh tuna raw fish thawing, be placed in above faintly acid brine electrolysis, soak 5min to the spontaneous hardening of its muscle;
3) configuration tuna raw fish sterilization flavoring, according to mass percent brine electrolysis 20%; Mustard cream 4%; Vinegar 50%; Soy sauce 10%; Yellow rice wine 6%; Salt 5%; White granulated sugar 5% is prepared burden, and wherein brine electrolysis is the faintly acid brine electrolysis that step 1) makes;
4) by step 2) soak after fresh tuna raw fish, dip in food above sterilization flavoring 30s, i.e. edible.
The fresh tuna raw fish of embodiment 2 dips in food bactericidal effect
Embodiment 3
1) under room temperature condition, be the 0.20%NaCl aqueous solution by mass concentration, producing pH through brine electrolysis equipment is 6.5, oxidation-reduction potential 1000mV, the faintly acid brine electrolysis of available chlorine content 60ppm;
2) by the fresh tuna raw fish thawing, be placed in above faintly acid brine electrolysis, soak 2min to the spontaneous hardening of its muscle;
3) configuration tuna raw fish sterilization flavoring, according to mass percent brine electrolysis 50%; Mustard cream 10%; Vinegar 20%; Soy sauce 15%; Yellow rice wine 2%; Salt 2%; White granulated sugar 1% is prepared burden, and wherein brine electrolysis is the faintly acid brine electrolysis that step 1) makes;
4) by step 2) soak after fresh tuna raw fish, dip in food above sterilization flavoring 5s, i.e. edible.
The fresh tuna raw fish of embodiment 3 dips in food bactericidal effect
Claims (3)
1. the food method of dipping in of tuna raw fish, is characterized in that comprising the following steps:
1) under room temperature condition, be 0.10 ~ 0.20%NaCl aqueous solution by mass concentration, producing pH through brine electrolysis equipment is 5.5 ~ 6.5, oxidation-reduction potential 850 ~ 1000mV, available chlorine content 40 ~ 60ppm faintly acid brine electrolysis;
2) by the fresh tuna raw fish thawing, be placed in above faintly acid brine electrolysis, soak 2 ~ 5min to the spontaneous hardening of its muscle;
3) by following percentage by weight preparation tuna raw fish sterilization flavoring:
Brine electrolysis 20 ~ 50%;
Mustard cream 4 ~ 12%;
Vinegar 20 ~ 50%;
Soy sauce 10 ~ 30%;
Yellow rice wine 2 ~ 6%;
Salt 1 ~ 5%;
White granulated sugar 1 ~ 5%;
Wherein brine electrolysis is the faintly acid brine electrolysis that step 1) makes;
4) by step 2) fresh tuna raw fish after soaking, dips in food above sterilization flavoring 5 ~ 30s, i.e. edible.
2. a tuna raw fish sterilization flavoring, is characterized in that the mass percent of each component of this tuna raw fish sterilization flavoring is:
Brine electrolysis 20 ~ 50%;
Mustard cream 4 ~ 12%;
Vinegar 20 ~ 50%;
Soy sauce 10 ~ 30%;
Yellow rice wine 2 ~ 6%;
Salt 1 ~ 5%;
White granulated sugar 1 ~ 5%.
3. tuna raw fish sterilization flavoring according to claim 2, is characterized in that described brine electrolysis is that pH is 5.5 ~ 6.5, oxidation-reduction potential 850 ~ 1000mV, the faintly acid brine electrolysis of available chlorine content 40 ~ 60ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210437362.8A CN103798841A (en) | 2012-11-06 | 2012-11-06 | Dipping method for tuna sashimi and related sterilization seasoning thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210437362.8A CN103798841A (en) | 2012-11-06 | 2012-11-06 | Dipping method for tuna sashimi and related sterilization seasoning thereof |
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| CN103798841A true CN103798841A (en) | 2014-05-21 |
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| CN201210437362.8A Pending CN103798841A (en) | 2012-11-06 | 2012-11-06 | Dipping method for tuna sashimi and related sterilization seasoning thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053155A (en) * | 2015-08-19 | 2015-11-18 | 浙江工商大学 | A bacteriostatic agent with a flavoring effect for octopus |
| CN105901473A (en) * | 2016-04-15 | 2016-08-31 | 成都大学 | Method for cleaning raw meat by utilization of electrolyzed oxidizing water |
| CN106387837A (en) * | 2016-09-23 | 2017-02-15 | 莫丽婷 | Sauce flavor sashimi seasoning |
| CN107912521A (en) * | 2017-11-14 | 2018-04-17 | 徐州工程学院 | A kind of preservation method after marine product capture |
| CN115176838A (en) * | 2022-05-31 | 2022-10-14 | 渤海大学 | Processing method for relieving fish oxidation in cold sterilization process of marine fish |
Citations (4)
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| CN101926379A (en) * | 2010-09-01 | 2010-12-29 | 福州日兴水产食品有限公司 | Cold fresh processing method for roe |
| CN101933531A (en) * | 2010-07-23 | 2011-01-05 | 重庆市畜牧科学院 | Method for refreshing spiced goose |
| CN102369973A (en) * | 2010-08-24 | 2012-03-14 | 上海海洋大学 | Puffer fish fresh keeping agent composition and preparation method thereof |
| CN102488290A (en) * | 2011-11-11 | 2012-06-13 | 江南大学 | Method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging |
-
2012
- 2012-11-06 CN CN201210437362.8A patent/CN103798841A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933531A (en) * | 2010-07-23 | 2011-01-05 | 重庆市畜牧科学院 | Method for refreshing spiced goose |
| CN102369973A (en) * | 2010-08-24 | 2012-03-14 | 上海海洋大学 | Puffer fish fresh keeping agent composition and preparation method thereof |
| CN101926379A (en) * | 2010-09-01 | 2010-12-29 | 福州日兴水产食品有限公司 | Cold fresh processing method for roe |
| CN102488290A (en) * | 2011-11-11 | 2012-06-13 | 江南大学 | Method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053155A (en) * | 2015-08-19 | 2015-11-18 | 浙江工商大学 | A bacteriostatic agent with a flavoring effect for octopus |
| CN105901473A (en) * | 2016-04-15 | 2016-08-31 | 成都大学 | Method for cleaning raw meat by utilization of electrolyzed oxidizing water |
| CN106387837A (en) * | 2016-09-23 | 2017-02-15 | 莫丽婷 | Sauce flavor sashimi seasoning |
| CN107912521A (en) * | 2017-11-14 | 2018-04-17 | 徐州工程学院 | A kind of preservation method after marine product capture |
| CN107912521B (en) * | 2017-11-14 | 2021-07-06 | 徐州工程学院 | Preservation method for marine products after capture |
| CN115176838A (en) * | 2022-05-31 | 2022-10-14 | 渤海大学 | Processing method for relieving fish oxidation in cold sterilization process of marine fish |
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Application publication date: 20140521 |