CN104322649A - Method for refreshing pomfrets by using ice containing composite biological refreshing agent - Google Patents
Method for refreshing pomfrets by using ice containing composite biological refreshing agent Download PDFInfo
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- CN104322649A CN104322649A CN201410639976.3A CN201410639976A CN104322649A CN 104322649 A CN104322649 A CN 104322649A CN 201410639976 A CN201410639976 A CN 201410639976A CN 104322649 A CN104322649 A CN 104322649A
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Abstract
The invention discloses a method for refreshing pomfrets by using ice containing a composite biological refreshing agent. The method comprises the following steps of: (1) preparing composite biological refreshing liquid containing tea polyphenol and phytic acid; (2) adding glycerinum into the composite biological refreshing liquid; (3) freezing the composite biological refreshing liquid containing the glycerinum into ice blocks at the temperature of -18 DEG C; (4) cleaning the selected pomfrets with ice water, and draining for 2-3 minutes; (5) crushing the ice blocks containing the composite biological refreshing agent by using an ice crushing machine, and storing layered pomfrets and layered ice in a foam box to realize surrounding of crushed ice for the pomfrets; (6) putting the foam box in a refrigerated cabinet with the temperature of 1-4 DEG C for storage; and (7) supplementing the ice containing the composite biological refreshing agent at proper time during the storage period. Compared with the method for refreshing pomfrets by using common ice, the shelf life of the pomfrets can be prolonged for 9-10 days by using the ice containing the composite biological refreshing agent. The method disclosed by the invention is simple and easy, is obvious in refreshing effect, reduces the waste of the pomfrets to a great extent, is a good method which can replace the common iced storage for refreshing the pomfrets, and has large potential for market application.
Description
Technical field
The present invention relates to technical field of aquatic product preservation and compound bio technical field of preservation of fresh, particularly relate to butterfish ice preservation, the method for the fresh-keeping butterfish of ice particularly containing complex biological preservative.
Background technology
Butterfish You Ming Tuo fish, be edible economic fish, be many at China South Sea and the East Sea, Huanghai-Bohai seas is less, belongs to lower floor fish in coastal waters; A kind of edible and view and admire the large-scale tropic fishes had both.Chilled technology is that preservation of fishery uses the most extensively and one of technology the most the earliest, can keep the original local flavor of aquatic products and nutrition to greatest extent, catch at aquatic products, preserve, transport, be seen everywhere in sales process.But the fresh-keeping effect of chilled technology and aquatic products kind, by ice amount and relevant by factors such as the freshnesses of aquatic products before ice, be therefore optimized chilled technology, the freshness date extending chilled aquatic products is significant.
At present, along with the raising of living standards of the people, the demand of fresh aquatic product constantly increases, and is also improving gradually its freshness quality requirements simultaneously, therefore, seeks a kind of safety, green, preservation method is particularly important efficiently.
The preservation method that butterfish is conventional is mainly preservation by low temperature, and chemical preservative is fresh-keeping etc., these two kinds of methods have certain limitation, low-temperature preservation is mainly positioned in trash ice and preserves, it is the method that existing market and supermarket applications are maximum, but this method fresh keeping time only has about 7 ~ 15 days, and the time is shorter, the safety problem of chemical preservative becomes its key factor be restricted.Bio-preservative, as the study hotspot of current field of food preservation, has the features such as efficient, safety and the parent that obtains people looks at.Tea Polyphenols (Tea Polyphenols) is the general name of Polyphenols of Tea, has the feature of very strong elimination harmful free radicals, and the effect such as anti-ageing, radioresistance, antibacterial, sterilization, very extensive in field of food preservation application.Phytic acid has very strong sequestering power, can form stable chelate by complexation of metal ions.Commonly using in the food industry and cook antistaling agent, antioxidant, color stabilizer etc., is a kind of multifunctional novel food additives.
" application study of fluidisation ice in mackerel is fresh-keeping " (2014 that Lin Xue etc. publish an article in " food industry ", 35(5): 20 ~ 23) its research finds: along with the prolongation of storage time, the TVB-N value of fluidisation ice process mackerel, the indexs such as flesh of fish aberration are better than trash ice processed group, but at anaphase storage, pH and aesthetic quality not as good as trash ice processed group, and in the whole middle and later periods, the retention ability of fluidisation ice processed group is weak compared with trash ice group, and comparatively trash ice group is high for total plate count.To publish an article on " EI " during Yang Xian " gamma irradiation is on the impact of iced storage quality of large yellow croaker and shelf life " (2011,27(2): 376 ~ 381), its result of study shows: radiation treatment significantly can slow down the increase of large yellow croaker total plate count, VBN and trimethylamine, but can promote the oxidation of fat.Although existing on a small quantity about the report of other preservation technique keeping fresh aquatic products of chilled combine with technique at present, as CN102871200A, a kind of method of electrolysis ice keeping fresh aquatic products.But for the chilled technology of aquatic products, using more is Chemical Preservative Method of Fruits combined with it, not only there is some safety problem, and also can produce certain influence to the nutritive value of aquatic products.And bio-preservative has the advantage of efficiency natural, biological way of keeping fresh and chilled technology are combined together by ice-making technology, effectively can not only extend the shelf life of butterfish, and contribute to promoting the application of butterfish bio-preservative ice in actual production.
Deepfreeze fresh-keeping time is short, soon putrid and deteriorated, although cold storage can the index of fish freshness of maintenance aquatic products of long period in prescribed limit, but local flavor and the nutritional quality degradation of aquatic products can be made, the maximum chilled technology of present application is more and more subject to the accreditation of people, but the freshness date of chilled technology is generally about 7 ~ 15 days.
Summary of the invention
The present invention is directed to the limitation of above preservation method, utilize Tea Polyphenols biological way of keeping fresh in conjunction with chilled technology, realize the technology improving chilled preservation term, and effectively can reduce the waste of aquatic products, reduce costs, Shelf-life, delay the putrid and deteriorated of butterfish to greatest extent.
Butterfish after fishing in storage, each index of fish freshness as
kthe indexs such as value, VBN (TVB-N), total plate count (APC), TBARS value (TBA) have a series of change.Technical problem to be solved by this invention is how to realize the efficiently chilled of butterfish, delays to greatest extent and reduces infecting of the morally degenerate of butterfish and microorganism.
Technical problem to be solved by this invention is realized by following technical measures:
Technological process of the present invention is as follows:
1. the compound bio fresh-keeping liquid of tea blend polyphenol concentration 0.5% ~ 0.6%, phytic acid concentration 0.15%;
2. add emulsifier glycerol in compound bio fresh-keeping liquid and dissolve;
3. the compound bio fresh-keeping liquid fully dissolved is frozen into ice cube;
4. the bio-preservative ice cube ice crusher containing compound is pulverized;
5. buy fresh butterfish, reject substandard products, reservation size is homogeneous, eyes are bright, the silver grey light of color and luster, fish scale come off less, that free from extraneous odour, meat are harder individuality;
6., after being cleaned with frozen water by the butterfish of select, 2 ~ 3 minutes are drained;
7. first the ice containing complex biological preservative after pulverizing is placed in bubble chamber, be placed in by butterfish containing complex biological preservative on ice, then one deck ice one deck fish, make fish body be in the encirclement of complex biological preservative ice, the mass ratio of ice fish is 2:1 ~ 3:1;
8. packaged bubble chamber is positioned in 1 ~ 4 DEG C of refrigerator and preserves;
9. duration of storage notes the thawing degree of observing ice, supplements the ice containing complex biological preservative in good time.
Compound bio fresh-keeping liquid is grouped into by Tea Polyphenols, phytic acid, glycerine, water four kinds of one-tenth.Shared by them, mass ratio is respectively Tea Polyphenols: 0.5% ~ 0.6%; Phytic acid: 0.15% ~ 0.2%; Glycerine: 0.1%, all the other are water.
Concrete operation step is:
(1) tea blend polyphenol concentration be 0.5%, phytic acid concentration be 0.15% compound bio fresh-keeping liquid; To prepare 1L, after taking 5g Tea Polyphenols, 1.5mL phytic acid, add water and be settled to 1L;
(2) emulsifier glycerol is added in compound bio fresh-keeping liquid, make its mass concentration be 0.1%; Then by it under supersonic frequency 50 Hz condition, ultrasonic 15 minutes dissolve;
(3) the compound bio fresh-keeping liquid stainless steel pallet (the wide * of long * high=50cm*30cm*5cm) containing glycerine is installed be placed on-18 DEG C of conditions under cold storage within 8 hours, make its glaciation;
(4) buy fresh butterfish, reject substandard products, reservation size is homogeneous, eyes are bright, the silver grey light of color and luster, fish scale come off less, that free from extraneous odour, meat are harder individuality;
(5) butterfish of select frozen water is rinsed 1 minute, then in the plastic plate of band mesh, drain 2 ~ 3 minutes;
(6) be put in clean bubble chamber by the ice containing complex biological preservative, be placed in by butterfish on ice, realize one deck fish one deck ice, fish body is in the encirclement of trash ice, and the mass ratio of ice fish is 2:1 ~ 3:1;
(7) bubble chamber that packaging is handled well is placed in 1 ~ 4 DEG C of refrigerator to preserve;
(8) duration of storage notes the thawing degree of observing ice, supplements the ice containing complex biological preservative in good time.
Wherein, it is to be noted that in step (1), compound bio fresh-keeping liquid in (2), mass ratio shared by Tea Polyphenols is 0.5%, and mass ratio shared by phytic acid is 0.15%, and mass ratio shared by glycerine is 0.1%, and all the other are water.Because Tea Polyphenols is pressed powder, can be deposited in bottom ice cube in freezing process, the glycerine adding 0.1% can make bio-preservative be evenly distributed in freezing process.And add in strict accordance with the concentration of antistaling agent and emulsifying agent in operation, and after having added bio-preservative and glycerine, use supersonic wave cleaning machine immediately ultrasonic 15 minutes, supersonic frequency is 50Hz, dissolves can be evenly distributed in ice in ice-making process fully simultaneously to make complex biological preservative.
The compound bio fresh-keeping liquid prepared in step (3) is loaded in stainless steel pallet, the long 50cm of pallet, wide 30cm, high 5cm, under being placed in-18 DEG C of conditions, storage makes ice cube in 8 hours, and then pulverize with ice crusher, the ice containing bio-preservative after this kind of mode process can make Tea Polyphenols and phytic acid distribute more even in ice, and is conducive to Tea Polyphenols and the release of phytic acid in butterfish storage.
After butterfish is transported back by step (5), (6), 1 minute is rinsed with frozen water, to remove butterfish in the microorganism caught and pollute in transportation, then according to the mass ratio of butterfish and complex biological preservative ice 1:3, layer fish layer ice is placed in bubble chamber, wherein the thickness of bubble chamber bottom ice is 5cm, the ice layer thickness be covered on butterfish is 3cm, and fish layer is no more than at most 3 layers, affect quality to avoid bottom fish excessive extrusion, butterfish also can be made simultaneously fully to contact ice containing bio-preservative.
In step (7), the bubble chamber packaging butterfish is placed in 1 DEG C of refrigerator and preserves, to reduce the melting rate of ice, thus reduce use cost, bio-preservative also can be made simultaneously to discharge evenly.
According to the thawing degree of ice in step (8), the supplementary complex biological preservative ice every 2 days, makes butterfish be in all the time in the encirclement of complex biological preservative ice.
The inventive method is by choosing the Tea Polyphenols and phytic acid that have compared with strong anti-oxidation ability and bacteriostasis, by making ice, bio-preservative and chilled synergy are realized to butterfish, effectively can slow down the putrid and deteriorated phenomenon of butterfish because fat oxidation and microbial activities cause, compared with use ordinary tap water ice refrigeration method, the method obviously can extend butterfish shelf life 9 ~ 10 days.
Accompanying drawing explanation
Fig. 1 is the changing trend diagram of butterfish total plate count after complex biological preservative ice and water-ice process from the beginning.
Fig. 2 is butterfish after complex biological preservative ice and water-ice process from the beginning
kthe changing trend diagram of value.
Fig. 3 is the changing trend diagram of butterfish VBN (TVB-N) after complex biological preservative ice and water-ice process from the beginning.
Fig. 4 is the changing trend diagram of butterfish TBARS value (TBA) after complex biological preservative ice and water-ice process from the beginning.
Detailed description of the invention
Be easier to for making the present invention understand and understand, below in conjunction with detailed description of the invention, set forth the present invention further.
1. the preparation of complex biological preservative ice: 1. tea blend polyphenol concentration be 0.5%, phytic acid concentration be 0.15% compound bio fresh-keeping liquid; To prepare 1L, after taking 5g Tea Polyphenols, 1.5mL phytic acid, add water and be settled to 1L.2. emulsifier glycerol is added in compound bio fresh-keeping liquid, make its mass concentration be 0.1%; Be settled to 1L by 1g glycerine compound bio fresh-keeping liquid, then use supersonic wave cleaning machine ultrasonic 15 minutes, supersonic frequency is 50Hz.3. the compound bio fresh-keeping liquid stainless steel pallet (the wide * of long * high=50cm*30cm*5cm) containing glycerine is installed cold storage under being placed on-18 DEG C of conditions and make its glaciation in 8 hours.4. the ice cube ice crusher containing complex biological preservative is pulverized stand-by.
2. butterfish prepares: 1. buy fresh butterfish, rejects substandard products, reservation size is homogeneous, eyes are bright, the silver grey light of color and luster, fish scale come off less, that free from extraneous odour, meat are harder individuality; 2. the butterfish of select frozen water is rinsed 1 minute, then in the plastic plate of band mesh, drain 2 ~ 3 minutes.
3. butterfish process: 1. the butterfish of select and the ice sheet fish layer ice containing complex biological preservative are placed in clean bubble chamber, the ice layer thickness of the bottom is 5cm, and the ice layer thickness being covered in butterfish surface is 3cm, and fish layer is no more than at most 3 layers; 2., after packaging is disposed, bubble chamber is positioned in 1 DEG C of refrigerator and preserves; 3. duration of storage notes the thawing degree of observing ice, and supplements containing complex biological preservative ice every 2 days, and keeps fish body to be in all the time in the encirclement of trash ice.
By carrying out subjective appreciation, VBN (TVB-N) every 3 days to butterfish,
kthe mensuration of value, total plate count, TBARS value (TBA), the control group of selection is that ordinary tap water ice replaces containing complex biological preservative ice.Experimental result shows: use the butterfish containing the process of complex biological preservative ice of the present invention, every index of fish freshness is all better than control group, particularly can reduces fat oxidation, reduce micro organism quantity, obviously extend butterfish shelf life 9 ~ 10 days.
The present invention can be applied to the large-scale aquatic products trade markets such as supermarket, do not need the equipment of purchasing expensive, just can simply the freshness date of butterfish be extended, but also can give butterfish distinctive local flavor, method of operating is simple and easy to do, can large-scale promotion application, need to control well the component ratio of antistaling agent and emulsifying agent during use, to ensure efficient fresh-keeping effect.
Claims (7)
1. containing a method for the fresh-keeping butterfish of ice of complex biological preservative, it is characterized in that: preparation contains the compound bio fresh-keeping liquid of Tea Polyphenols and phytic acid, adds emulsifying agent, packaging process butterfish; By subjective appreciation, pH value, total plate count, VBN, TBARS value,
kvalue waits index of fish freshness to evaluate butterfish quality, demonstrates containing the superiority of complex biological preservative ice to butterfish fresh-keeping effect; Concrete operation step is as follows:
(1) the compound bio fresh-keeping liquid of tea blend polyphenol concentration 0.5% ~ 0.6%, phytic acid concentration 0.15%;
(2) add emulsifier glycerol in compound bio fresh-keeping liquid and carry out ultrasonic process 10-15 minute, making it fully dissolve;
(3) the compound bio fresh-keeping liquid fully dissolved is frozen into ice cube;
(4) the bio-preservative ice cube ice crusher containing compound is pulverized;
(5) buy fresh butterfish, reject substandard products, reservation size is homogeneous, eyes are bright, the silver grey light of color and luster, fish scale come off less, that free from extraneous odour, meat are harder individuality;
(6), after being cleaned with frozen water by the butterfish of select, 2 ~ 3 minutes are drained;
(7) first by pour in bubble chamber containing the ice of complex biological preservative and paving after pulverizing, butterfish is placed in containing complex biological preservative on ice, then one deck ice one deck fish, makes fish body be in the encirclement of complex biological preservative ice, and the mass ratio of ice fish is 2:1 ~ 3:1;
(8) packaged bubble chamber is positioned in 1 ~ 4 DEG C of refrigerator preserves;
(9) duration of storage notes the thawing degree of observing ice, supplements the ice containing complex biological preservative in good time.
2. the method for a kind of fresh-keeping butterfish of ice containing complex biological preservative according to claim 1, it is characterized in that: in compound bio fresh-keeping liquid, mass ratio shared by Tea Polyphenols is 0.5%, and mass ratio shared by phytic acid is 0.15%, mass ratio shared by glycerine is 0.1%, and all the other are water.
3. the method for a kind of fresh-keeping butterfish of ice containing complex biological preservative according to claim 1, is characterized in that: add emulsifier glycerol in compound bio fresh-keeping liquid and carry out ultrasonic process 15 minutes, supersonic frequency is 50Hz.
4. the method for a kind of fresh-keeping butterfish of ice containing complex biological preservative according to claim 1, it is characterized in that: the compound bio fresh-keeping liquid configured is loaded in stainless steel pallet, the long 50cm of pallet, wide 30cm, high 5cm, under being placed in-18 DEG C of conditions, storage makes ice cube in 8 hours, then pulverizes with ice crusher.
5. the method for a kind of fresh-keeping butterfish of ice containing complex biological preservative according to claim 1, it is characterized in that: after butterfish is selected, 1 minute is rinsed with frozen water, then according to the mass ratio of butterfish and complex biological preservative ice 1:3, layer fish layer ice is placed in bubble chamber, wherein the thickness of bubble chamber bottom ice is 5cm, and the ice layer thickness be covered on butterfish is 3cm, and fish layer is no more than 3 layers.
6. the method for a kind of fresh-keeping butterfish of ice containing complex biological preservative according to claim 1, is characterized in that: be placed in by the bubble chamber packaging butterfish in 1 DEG C of refrigerator and preserve.
7. the method for a kind of fresh-keeping butterfish of ice containing complex biological preservative according to claim 1, is characterized in that: supplemented the ice containing complex biological preservative every 2 days, keeps butterfish to be in all the time in the encirclement of complex biological preservative ice.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106234552A (en) * | 2016-08-31 | 2016-12-21 | 茂名市惠众水产有限公司 | A kind of fresh-keeping liquid of tilapia |
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| CN109548852A (en) * | 2018-11-20 | 2019-04-02 | 上海海洋大学 | A method of the fresh-keeping butterfish of ice containing phytic acid |
| CN109845807A (en) * | 2019-02-21 | 2019-06-07 | 福州宏东食品有限公司 | A kind of processing method of fish |
| CN110506782A (en) * | 2019-08-09 | 2019-11-29 | 中华全国供销合作总社杭州茶叶研究所 | A kind of aquatic product bio-preservative and its preservation method |
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Application publication date: 20150204 |