CN105494602A - Method for utilizing Channel catfish skin hot water extracting solution in fresh-keeping of eggs - Google Patents
Method for utilizing Channel catfish skin hot water extracting solution in fresh-keeping of eggs Download PDFInfo
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- CN105494602A CN105494602A CN201510887769.4A CN201510887769A CN105494602A CN 105494602 A CN105494602 A CN 105494602A CN 201510887769 A CN201510887769 A CN 201510887769A CN 105494602 A CN105494602 A CN 105494602A
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- channel catfish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
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- Food Science & Technology (AREA)
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- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for utilizing a Channel catfish skin hot water extracting solution in fresh-keeping of eggs. The method comprises the following steps: 1) pretreating Channel catfish skin; 2) removing impure protein and pigment with an alkali solution of hydrogen peroxide; 3) soaking with isopropyl alcohol for degreasing; 4) carrying out dicing and mincing; 5) adding water, heating the water to boil, and extracting; 6) cooling the extracting solution obtained in the step 5), coating the eggs with the cooled extracting solution to obtain films for fresh-keeping; 7) preserving the film coated eggs at 30 DEG C. The fresh-keeping effect of the eggs coated with the films made of the cooled extracting solution is greatly higher than that of untreated eggs.
Description
Technical field
The invention belongs to food storage technical field of preservation of fresh, be specifically related to the method for a kind of channel catfish skin hot water extraction liquid for Fresh preservation for fowl eggs.
Background technology
China is the country that birds, beasts and eggs output is maximum in the world, and alimentation of eggs composition enriches, and is rich in the nutriments such as the protein of needed by human body, fat, lipid, minerals and vitamins, and instant, dark liking by consumers in general.But the shelf-life that fresh birds, beasts and eggs are deposited is not long, although egg has shell adventitia, shell inner membrance and egg white lysozyme as protective barrier, prevents egg surface contamination bacterium to the intrusion in egg to a certain extent, play the effect of anti-corrosive fresh-keeping.But the shell adventitia extremely unstable of birds, beasts and eggs, by water-soluble solution, also easily can be worn, shell inner membrance and egg white lysozyme are also easily destroyed, and along with the prolongation of storage period or the rising of storage temperature, this self-protection effect of birds, beasts and eggs will weaken gradually.If so birds, beasts and eggs rely on merely self-protection function to preserve, easy microbial contamination, the problems such as spot appears in eggshell, egg white glues shell, membrane of yolk breaks, even corrupt.Add the impact by season of laying eggs, the market price difference of egg is comparatively large, and disparities between supply and demand are given prominence to.By the egg in busy season of laying eggs is carried out coating-film fresh-keeping storage, laying eggs, dull season sells, and can alleviate above-mentioned supply-demand relationship contradiction.Therefore Fresh preservation for fowl eggs technology obtains increasingly extensive concern, and it is necessary for inventing a kind of technology for Fresh preservation for fowl eggs.
Channel catfish, also known as Nian ditch, is large-scale freshwater fish, originates in America, be mainly distributed in North America most countries and Southeast Asia.Channel catfish skin is thicker, and containing more collagen, have good film forming and gelling, value is higher.Also few based on current egg coating preservation technique, the more high situation of cost, the invention provides the new method of a kind of channel catfish skin hot water extraction liquid for Fresh preservation for fowl eggs, not only can make full use of channel catfish processing waste, and production cost is low, easy and simple to handle, at room temperature can the significant prolongation birds, beasts and eggs shelf-life.
Summary of the invention
The object of this invention is to provide the method for a kind of channel catfish skin hot water extraction liquid for Fresh preservation for fowl eggs, fish-skin leaching liquor is used for Fresh preservation for fowl eggs by this method, the time of energy significant prolongation Fresh preservation for fowl eggs, storage time is short at normal temperatures to solve birds, beasts and eggs, and particularly spring and summer autumn air temperature is more high-leveled and difficult with a difficult problem of preserving.
The present invention adopts following technical scheme:
The invention provides the method for a kind of channel catfish skin hot water extraction liquid for Fresh preservation for fowl eggs, the method comprises the following steps:
Step 1, carries out flowing water to channel catfish skin and thaws, and removes subcutaneous fat and the remaining flesh of fish;
Step 2, removes foreign protein and the pigment of channel catfish skin;
Step 3, carries out ungrease treatment to channel catfish skin;
Step 4, by the channel catfish skin stripping and slicing of ungrease treatment and rubbing;
Step 5, carries out hot water extraction to the channel catfish skin of rubbing, obtains leaching liquor;
Step 6, selects egg and carries out coating-film fresh-keeping storage.
Described step 1 is specially: fresh or freezing channel catfish skin at room temperature cleaned with the running water of flowing or thawed, rejects the remaining flesh of fish and subcutaneous fat in channel catfish skin with scraping blade or pocket knife, then cleaning with clear water, drain for subsequent use.
Described step 2 is specially: the 0.05-0.2mol/L sodium hydroxide solution with volume being channel catfish skin weight 3-8 times, add the hydrogen peroxide dipping fish-skin that concentration is 2%-6%, wherein hydrogen peroxide mass fraction accounts for 30%, and put into oscillator with the rotating speed constant speed of 150r/min concussion 5-8h removal foreign protein and pigment, then clean for subsequent use with clear water.
Described step 3 is specially: by the channel catfish skin concentration processed through step 2 be 5%-15% aqueous isopropanol according to solid-liquid ratio be 1: 5-1: 15 ratio soak 10-24h, period changes liquid, then uses tap water, drains for subsequent use.
Described step 4 is specially: the channel catfish skin after degreasing is cut into long 3-10cm, the fritter of wide 3-10cm, and puts into meat grinder and rub.
Described step 5 is specially: the channel catfish skin of rubbing is put into container, adds the first big fire of the heavy water of 15-25 times of fish-skin and boils, then maintain 90 DEG C-100 DEG C lixiviate 60-120min, obtain leaching liquor.
Described step 6 is specially: get flawless birds, beasts and eggs in 12h in postpartum, clean up with distilled water, with sterile-cloth, the moisture on surface is dried for subsequent use, the leaching liquor obtained is contained in container, adopt infusion process, make coating liquid cover egg completely, pull out after egg being flooded 1min, be placed on the brandreth of ventilation, dry up with blower fan, wind speed is 25-50m/s, and the time is 10min-30min, is preserved by the birds, beasts and eggs after film under normal temperature.
Beneficial effect of the present invention:
Channel catfish skin leaching liquor is used for Fresh preservation for fowl eggs by the present invention, the time of energy significant prolongation Fresh preservation for fowl eggs, storage time is short at normal temperatures to solve birds, beasts and eggs, particularly spring and summer autumn air temperature is more high-leveled and difficult with a difficult problem of preserving, channel catfish skin leaching liquor is utilized to carry out coating problems to egg, can obviously improve birds, beasts and eggs outward appearance, the organoleptic indicator such as smell and color and luster, and egg weight-loss ratio can be kept, relative density, yolk index, the inside qualities such as egg white pH value and egg product grade, extend the shelf life of birds, beasts and eggs, fish-skin is simple and easy to get, cost is lower, method of operating is simple, do not need equipment can carry out yet, both be applicable to raising family scattered and be also applicable to large-scale production enterprise, be conducive to applying.
Accompanying drawing explanation
Below in conjunction with the drawings and specific embodiments, the present invention is further detailed explanation.
Fig. 1 is coating problems of the present invention to the effect diagram of egg weight-loss ratio and relative density;
Fig. 2 is the effect diagram of coating problems of the present invention to egg yolk exponential sum egg white pH value;
Fig. 3 is the effect diagram of coating problems of the present invention to egg Hough unit.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Test with the fresh egg in postpartum 12h as raw material, select egg and carry out coating-film fresh-keeping storage, by measuring egg organoleptic quality: outward appearance, smell, albumen, yolk and frenulum, and internal indicator: the fresh indexs such as weight-loss ratio, relative density, yolk index, Hough unit, egg product grade and egg white pH value, research is under 30 DEG C of holding conditions, channel catfish skin hot water extraction liquid, to chicken film-coating and freshness-keeping effect, is reached a conclusion.
Embodiment 1 prepares channel catfish skin hot water extraction liquid, and carries out film storage to experiment egg
Raw material: channel catfish skin; Fresh egg in the 12h in postpartum of dry China fir laying hen field, Changsha County in Hunan province.
(1) fish-skin thaws
Get-20 DEG C of freezing fish-skins preserved at room temperature to thaw with the tap water of flowing.
(2) removal of impurities is cleaned
Remove subcutaneous fat and the remaining flesh of fish with pocket knife or scraping blade, clear water is cleaned, and drains for subsequent use.
(3) pigment and foreign protein is removed
Get the fish-skin 200g after cleaning, with the sodium hydroxide solution of the 0.05mol/L of 5 times of volumes (v/m), the hydrogen peroxide (mass fraction is 30%) adding 3% soaks, and put into oscillator with the rotating speed constant speed of 150r/min concussion 6h removal foreign protein and pigment, rear clear water is cleaned for subsequent use.
(4) degreasing
By the fish-skin completed by step (3) with 10% isopropyl alcohol 1:10 (m:v) soak 24h, change liquid once at interval of 8h.After use tap water, then with distilled water clean, drain for subsequent use.
(5) stripping and slicing and rubbing
Fish-skin after degreasing is cut into long 3-5cm, the fritter of wide 3-5cm, puts into meat grinder and rub.
(6) hot water extraction
The fish-skin rubbed puts into pot, and add 4000g water, first big fire is boiled, then maintains 90 DEG C-100 DEG C lixiviate 90min, obtains leaching liquor.
(7) prepare for examination egg
Pick out from the egg buied and be of moderate size, flawless, without the egg of large blood cake as 65, test egg, clean up with distilled water, and dry with the distilled water of sterile-cloth by surface, packet numbering, be put in basket for subsequent use.
(8) coating-film fresh-keeping
By the liquid cools of lixiviate to room temperature, with dip coating, film is carried out to birds, beasts and eggs, the leaching liquor obtained is cooled to room temperature, adopts infusion process, put into 5-10 piece of egg (making coating liquid cover egg completely) at every turn, egg is pulled out after 1min, be placed on the brandreth of ventilation, and dry up with blower fan, wind speed is 25m/s, time is 10min-30min, accelerates film forming.
(9) preserve
Birds, beasts and eggs after film are preserved under normal temperature.
Embodiment 2 coating problems is on the impact of egg organoleptic quality
Organoleptic indicator comprises several the indexs such as outward appearance, smell, yolk, albumen and frenulum, in detail in table 1
Table 1 naked eyes evaluation standard
The external sort such as outward appearance, smell of egg can change along with storage time prolongation, tarnishes, occurs spot, have peculiar smell etc.The quality of albumen, yolk, frenulum and egg has close relationship, and the dense protein content of outmoded egg is low, and thin albumen content is high, easily by bacterial invasion.The membrane of yolk of Fresh Egg has toughness and elasticity, and the membrane of yolk toughness of outmoded egg and elasticity all very poor, slightly shake, will break.Storage time extends frenulum and can attenuate or disappear.This test fish-skin hot water extraction liquid carries out coating-film fresh-keeping to Fresh Egg, preserves the change that 28 days observe outward appearance, smell, albumen, yolk and frenulum.
The situation of change of Chicken Albumin, yolk, frenulum in 28 days table 2 storage periods
As shown in Table 2, along with the prolongation of storage time, control group just tarnishes, occurs spot on the 1st week, and dense albumen tails off, and frenulum is fuzzy, and on the 2nd week eggshell, spot increases, has peculiar smell, frenulum disappears completely, and egg starts loose yellow.And film group is obviously better than control group, 3 weeks bright and lustrous immaculates of eggshell before egg, dense albumen is thicker, frenulum is complete, yolk is convex, and the 4th week eggshell surface immaculate, dense albumen tails off, frenulum attenuates, membrane of yolk elasticity reduces.
Embodiment 3 coating problems is on the impact of egg inside quality
This test channel catfish skin leaching liquor coating problems egg, after storage 28d, measure the every Internal quality index of test egg, result is as table 3.
Table 3 coating problems egg preserves its inside quality measured value after 28 days
As can be seen from Table 3, preserve film group egg weight-loss ratio, egg white pH value after 28 days and be starkly lower than blank group, relative density, yolk index, Hough unit, egg product grade, all higher than blank group, illustrate that the inside quality of film group egg is obviously better than blank group.
Coating problems is on the impact of egg weight-loss ratio and relative density
Egg weight-loss ratio in storage is the important indicator weighing egg commodity value, and the relative density of egg has nothing to do with its quality size, and relevant with the freshness of egg.The weight-loss ratio of egg is mainly manifested in scattering and disappearing of moisture in egg, and the relative density of Fresh Egg is between 1.080 ~ 1.090, and the relative density of old egg is between 1.025 ~ 1.060.At duration of storage, because in egg, moisture constantly evaporates, the weight-loss ratio of egg raises gradually, and relative density then declines thereupon.If when the relative density of egg is below 1.040, show that egg has been deposited for a long time, quality declines; If the relative density of egg lower than 1.025 time, then illustrate egg old.Therefore, by measuring weight-loss ratio and the relative density of egg, the freshness of egg can be identified.This test contrasts film group and blank group respectively, relative density and weight-loss ratio change in preservation and freshness process after research egg film.Result as shown in Figure 1.
As shown in Figure 1, blank group and film group weight-loss ratio and relative density change contrast obvious, coating problems well can suppress the rising of weight-loss ratio and the decline of relative density.After 4 weeks, blank group has addled rotten, and after 9 weeks, the weight-loss ratio of film group also maintains 4.524%, and relative density maintains 1.045, not loose xanthochromia matter.
Different disposal is on the impact of egg yolk exponential sum egg white pH value
Yolk situation and egg white pH value are all the important indicators of evaluation egg quality.Usually reflect the elasticity size of yolk and the freshness of egg with yolk index, the yolk index of Fresh Egg is about 0.40; When yolk index is less than 0.18, yolk follows the string substantially, and be in loose yellow edge, freshness reduces greatly.In storage process, along with the prolongation of time, the moisture in egg white is diffused in yolk gradually, makes yolk height reduction, and width increases, until membrane of yolk breaks.Fresh egg egg white pH value is 7.8 ~ 8.2, and along with in egg, carbon dioxide constantly volatilizees, and pH value can rise to 9.0 ~ 9.5.But in long-term storage process, owing to being subject to the effect of enzyme and bacterium, protein is broken down into the material such as peptide and peptone, and the evaporation of carbon dioxide also reduces, and makes egg white become acidity from alkalescence, pH value declines.If protein continues to decompose, the content of ammonia increases gradually, pH value will be made to increase, develop again to alkalescence.In order to objective understanding coating anti-staling solution is on the impact of egg yolk exponential sum egg white pH, contrast with blank group in storage.Result as shown in Figure 2.
As shown in Figure 2, the yolk index of blank group and film group and egg white pH change contrast obviously, coating problems well can suppress decline and the change of egg white pH value of yolk index, after 4 weeks, blank group yolk index is lower than 0.20, addle rotten, the yolk index of film group after 9 weeks also maintains more than 0.20.
Coating problems is on the impact of egg Hough unit and egg product grade
Hough unit is a kind of method measuring freshness index according to albumen height dense in egg size and egg, can weigh quality and the freshness of egg.According to surveying and determination, the Hough unit of fresh-laid egg is more than 72, and 100 is optimum, and medium freshness is between 60 ~ 72, and less than 60 is with low quality, the most bad when 30.Egg is defined as 4 grades by the size of Hough unit: AA level (more than 72), A level (72 ~ 60), B level (59 ~ 31), C level (less than 30).In order to the different coating antistaling agent of objective understanding is on the impact of egg grade, this test is with channel catfish skin hot water extraction liquid to after egg film, and Hough unit and egg product change of rank in preservation and freshness process after research egg film, the results detailed in Fig. 3 and table 4.
Table 4 coating problems is on the impact of egg egg product grade
As seen from Figure 3, egg is at duration of storage, and Hough unit linearly declines, and after 28 days, blank group Hough unit drops to 45, and film group can also maintain 80, and film group decrease speed is slower.At the 2nd week, blank group egg grade was in B level, and within the 3rd week, be C level, film group egg can also maintain A level on the 4th week, it can be said that bright coating problems can well control egg Hough unit and decline and egg change of rank.
Result of the test shows, channel catfish skin hot water extraction liquid is utilized to carry out coating problems to egg, can obviously improve the organoleptic indicators such as birds, beasts and eggs outward appearance, smell and color and luster, and the inside qualities such as egg weight-loss ratio, relative density, yolk index, egg white pH value and egg product grade can be kept, extend the shelf life of birds, beasts and eggs, and cost low being conducive to again apply, therefore there is larger research and development prospect.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. channel catfish skin hot water extraction liquid is used for a method for Fresh preservation for fowl eggs, and it is characterized in that, the method comprises the following steps:
Step 1, carries out flowing water to channel catfish skin and thaws and clean, and removes subcutaneous fat and the remaining flesh of fish;
Step 2, removes foreign protein and the pigment of channel catfish skin;
Step 3, carries out ungrease treatment to channel catfish skin;
Step 4, by the channel catfish skin stripping and slicing of ungrease treatment and rubbing;
Step 5, carries out hot water extraction to the channel catfish skin of rubbing, obtains leaching liquor;
Step 6, selects egg and carries out coating-film fresh-keeping storage.
2. a kind of channel catfish skin hot water extraction liquid according to claim 1 is used for the method for Fresh preservation for fowl eggs, it is characterized in that, described step 1 is specially: fresh or freezing channel catfish skin is at room temperature cleaned with the running water of flowing or thawed, the remaining flesh of fish and subcutaneous fat in channel catfish skin is rejected with scraping blade or pocket knife, then clean with clear water, drain for subsequent use.
3. a kind of channel catfish skin hot water extraction liquid according to claim 1 is used for the method for Fresh preservation for fowl eggs, it is characterized in that, described step 2 is specially: the 0.05-0.2mol/L sodium hydroxide solution with volume being channel catfish skin weight 3-8 times, add the hydrogen peroxide dipping fish-skin that concentration is 2%-6%, wherein hydrogen peroxide mass fraction accounts for 30%, and put into oscillator with the rotating speed constant speed of 150r/min concussion 5-8h removal foreign protein and pigment, then clean for subsequent use with clear water.
4. a kind of channel catfish skin hot water extraction liquid according to claim 1 is used for the method for Fresh preservation for fowl eggs, it is characterized in that, described step 3 is specially: by the channel catfish skin concentration processed through step 2 be 5%-15% aqueous isopropanol according to solid-liquid ratio be 1: 51: 15 ratio soak 10-24h, period changes liquid, then use tap water, drain for subsequent use.
5. a kind of channel catfish skin hot water extraction liquid according to claim 1 is used for the method for Fresh preservation for fowl eggs, it is characterized in that, described step 4 is specially: channel catfish skin degreasing completed is cut into long 3-10cm, the fritter of wide 3-10cm, and puts into meat grinder and rub.
6. a kind of channel catfish skin hot water extraction liquid according to claim 1 is used for the method for Fresh preservation for fowl eggs, it is characterized in that, described step 5 is specially: the channel catfish skin of rubbing is put into container, add the first big fire of the heavy water of 15-25 times of fish-skin to boil, maintain 90 DEG C-100 DEG C lixiviate 60-120min again, obtain leaching liquor.
7. a kind of channel catfish skin hot water extraction liquid according to claim 1 is used for the method for Fresh preservation for fowl eggs, it is characterized in that, described step 6 is specially: get flawless birds, beasts and eggs in 12h in postpartum, clean up with distilled water, with sterile-cloth, the moisture on surface is dried for subsequent use, the leaching liquor obtained is contained in container, adopt infusion process, coating liquid is made to cover egg completely, pull out after egg being flooded 1min, be placed in ventilation and dry up, wind speed is 25-50m/s, time is 10min-30min, is preserved by the birds, beasts and eggs after film under normal temperature.
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| JPS5437860A (en) * | 1977-08-29 | 1979-03-20 | Sumitomo Chemical Co | Coating material for preserving egg |
| JPS56169542A (en) * | 1980-05-29 | 1981-12-26 | Kyuji Matsushita | Preparation of frozen egg and frozen egg |
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Application publication date: 20160420 |