CN105685931A - Method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining freshness of prepared food - Google Patents
Method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining freshness of prepared food Download PDFInfo
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- 230000001276 controlling effect Effects 0.000 title abstract 2
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- 150000003839 salts Chemical class 0.000 claims abstract description 31
- 238000004806 packaging method and process Methods 0.000 claims abstract description 26
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000010411 cooking Methods 0.000 claims abstract description 13
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- 238000000605 extraction Methods 0.000 claims description 23
- 241000269795 Lateolabrax japonicus Species 0.000 claims description 18
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- 241000191442 Tenualosa reevesii Species 0.000 claims description 2
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Classifications
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01K—ANIMAL HUSBANDRY; AVICULTURE; APICULTURE; PISCICULTURE; FISHING; REARING OR BREEDING ANIMALS, NOT OTHERWISE PROVIDED FOR; NEW BREEDS OF ANIMALS
- A01K61/00—Culture of aquatic animals
-
- 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
- Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
- Y02A40/81—Aquaculture, e.g. of fish
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Animal Husbandry (AREA)
- Biodiversity & Conservation Biology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the field of technologies for processing aquatic products, and discloses a method for regulating and controlling flavor of prepared food with freshwater fish blocks and retaining the freshness of the prepared food. The method is characterized by comprising steps of 1), washing fresh integral herba schizonepetae, fresh integral perilla frutescens and fresh integral capsella bursa-pastoris and drying the fresh integral herba schizonepetae, the fresh integral perilla frutescens and the fresh integral capsella bursa-pastoris in the air; 2), extracting extract liquid; 3), carrying out freeze drying on herba schizonepetae, perilla frutescens and capsella bursa-pastoris leaves obtained at the step 1); 4), temporarily cultivating fresh and alive freshwater fish in circulating tap water or circulating aerated water before the fresh and alive freshwater fish is slaughtered; 5), slaughtering the fresh and alive freshwater fish; 6), fetching 2.0%-3.0% of salt, 2% of cooking wine, 10% of ginger, 0.5% of sugar and 30% of the extract liquid obtained at the step 2) according to the weights of the fish blocks obtained at the step 5); 7), preserving the fish blocks; 8), steaming the fish blocks by the aid of fresh or dry folium nelumbinis until the fish blocks are cooked by 70%; 9), packaging the fish blocks obtained at the step 8) by the aid of trays by means of filling nitrogen, individually packaging every 500 grams of the fish blocks, respectively arranging three seasoning sachets obtained at the step 3) in each package, carrying out irradiation sterilization treatment on the packages under the condition of absorbed dose of 5-10 kGy so as to obtain the prepared food with the freshwater fish blocks. The method has the advantage that fishy smell or peculiar smell of the prepared food with the freshwater fish blocks can be reduced or hidden by the aid of the method.
Description
Technical field
The invention belongs to technical field of aquatic product processing, be specifically related to flavor regulation and the preservation method of a kind of fresh-water fishes block conditioning food。
Background technology
Along with quickening and the growth in the living standard of Modern human populations rhythm of life, preparing for a meal and the meal time is all reducing, food demand also tends to healthy, convenient and quick day by day, and conditioning food arises at the historic moment。Conditioning food essence is a kind of instant food, through simple heat treated and edible after consumer's purchase, by its processing mode and transportation and sales storage characteristic, conditioning food can be divided into freezing and room temperature circulation two kinds。Owing to room temperature conditioning food has above superiority, meeting the allegro life style of contemporary society, its consumption figure increases year by year。Everyone average consumption conditioning food amount rate of increase annual reaches 15%～20% according to statistics, and the superiority of conditioning food acts on more prominent in modern society lives, and has vast potential for future development。
Freshwater fish products is nutritious, delicious flavour, is recommended as, by nutritionist, the protein food that cost performance is the highest all the time。But fresh-water fishes exist heavier fishlike smell, the consumption reducing product is acceptable, affects economic well-being of workers and staff。Metabolic response in extraneous breeding environment and fish body is the one side producing fishy smell, is not suitable for processing and the storing of condition on the other hand exactly, causes microbial reproduction, enzymatic catalysis etc., produces stench composition。According to [Du state big 2007] [Zhou Yiqi 2006], relevant with fishy smell has hexanal, enanthaldehyde, and 1-OCOL, certain herbaceous plants with big flowers diene etc., Chen Junqing etc. goes out 48 kinds of Hypophthalmichthys molitrix odour components through gas chromatograph-mass spectrometer Analysis and Identification, and wherein 1 octene-3-alcohol content is the highest。Fish fishy smell is the key factor affecting fish products mouthfeel and acceptance level, is the technical bottleneck of restriction Fish conditioning food。
The elimination of fishlike smell mainly has Physical, chemical method, bioanalysis and composite algorithm。Physical includes adopting spice to cover, activated carbon and macroporous resin adsorption, embedding medium embedding, Physical is the most traditional and the safest, but deodorization effect is limited。Chemical method includes organic solvent extraction, acid-alkali treatment, Maillard reaction, interpolation antioxidant etc., there is chemical contamination and adds excessive risk。Utilize microbial fermentation technology to carry out defishying to be prone to be accepted, the stage researched and developed。
Summary of the invention
It is an object of the invention to provide the flavor regulation of a kind of fresh-water fishes block conditioning food and preservation method, the method can reduce or cover the fishy smell of fresh-water fishes conditioning food, abnormal flavour。
For achieving the above object, the technical solution used in the present invention is: the flavor regulation of a kind of fresh-water fishes block conditioning food and preservation method, it is characterized in that comprising the steps:
1) take fresh whole strain Herba Schizonepetae, common perilla, dish, clean dry；Win Herba Schizonepetae, common perilla, the blade of dish separately deposit, stand-by；Take Herba Schizonepetae, common perilla, the root of dish and stem to pulverize with twig crushing machine respectively be 1 centimetre of strip, obtain Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material, stand-by；
2) take step 1 according to the ratio that part by weight is 3:1) in Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material and tap water [Herba Schizonepetae, common perilla and ground vegetable powder broken after the weight of plant raw material be 3 parts, the weight of tap water is 1 part], homogenate extraction method is adopted to extract, after extraction, material liquid mixture adopts double gauze parcel, press filtration removes residue, and extracting solution is stand-by at refrigerator cold-storage；
Wherein, Herba Schizonepetae pulverize after plant raw material, common perilla pulverize after plant raw material, vegetable powder broken after the part by weight of plant raw material be 1:1:1；
3) by step 1) in Herba Schizonepetae, common perilla, after dish vanes lyophilization, adopt film [such as green vegetable bun film (BOPP20/CPE30 material)] packaging, the leaf that often plants vegetables individually is packed, and Packing Unit is 5 grams；Obtain 3 kinds of seasoning bags；
4) fresh and alive fresh-water fishes slaughter before circulation tap water or cyclic aeration water temporarily support 4-12 hour；
5) fresh and alive fresh-water fishes are slaughtered, and fresh-water fishes decaptitate, internal organs, fish scale, after the fish gill, cut open into 2 from back, then be cut into 4 centimetres wide fish blocks, and Ozone Water is cleaned, and water temperature 0-10 DEG C, drains (or centrifuge dehydration), stand-by；
6) according to step 5) the 2.0%-3.0% of fish block weight take salt, 2% feeding wine, 10% takes Rhizoma Zingiberis Recens, and 0.5% takes sugar, and 30% takes step 2) extracting solution that obtains；
7) by step 6) salt, cooking wine, Rhizoma Zingiberis Recens, sugar, extracting solution and fish block tumbling mix homogeneously, pickled 0.5-1 hour of room temperature (the best is 25 DEG C), time pickled, preservative film covers, obtain pickled after fish block；
8) take fresh or drying Folium Nelumbinis, clean, then adopt one of following two kinds of modes:
1. the mode (namely fish block layer is between Folium Nelumbinis layer) of layer leaf, layer fish, layer leaf is adopted, bottom food steamer, single flat paving Folium Nelumbinis, the fish block after monolayer placement is pickled, then monolayer place the mode that Folium Nelumbinis covers, boiling water 9-11 minute, the fish block after pickled steams to 7 maturations；
2. place bottom food steamer pickled after fish block, Folium Nelumbinis is put in the water below food steamer and boils, steam with Folium Nelumbinis delicate fragrance penetrate into inside food steamer pickled after fish block in, boiling water 9-11 minute, the fish block after pickled steams to 7 ripe；
9) step 8) the fish block that obtains adopts pallet inflated with nitrogen packaging, every 500 grams of independent packagings, places step 3 in each packaging) in each 1 part of 3 kinds of seasoning bags, carry out irradiation sterilization process, absorbed dose 5-10kGy；Obtain fresh-water fishes block conditioning food。
Step 9) the fresh-water fishes block conditioning food that obtains can preserve 3-6 month at normal temperatures, additive-free, local flavor delicate fragrance is natural, be at home, the dish non-defective unit in hotel。
Step 1) in Herba Schizonepetae, common perilla, the root of dish and stem be used as the preparation of lixiviating solution, blade is as the seasoning bag raw material of conditioning food。
Step 2) in temperature 0-10 DEG C of water, homogenate extraction voltage is 50-70V, extraction time 2-5min。
Step 4) in water require pH6.5-8.0 (pH the best is 7.5), water temperature 0-10 DEG C。
Step 4) middle maintenance cyclic aeration oxygen in water (DO) is 5-8mg/L, and addition mass concentration is the Powdered Activated Carbon of 15-30mg/L in water。
Step 5) fresh and alive fresh-water fishes slaughter and adopt the lethal mode of head of knocking (knocking the fishy smell that the lethal stress reducing fish of fish head causes to increase the weight of)。
Step 7) adopt room temperature (25 DEG C) pickled, preservative film covers, and promotes salt, juice rapid osmotic and tasty。
Step 8) in adopt the method for Folium Nelumbinis cladding also can boil Folium Nelumbinis, steam fumigate Folium Nelumbinis, steams cooked fish pieces to 7 maturations。
Step 9) adopt irradiation sterilization method, preferentially select electron beam, notice that irradiation macrura reevesii block monolayer is placed, thickness 5-10 centimetre。
Described fresh and alive fresh-water fishes are the one in Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis), Mylopharyngodon piceus, Ctenopharyngodon idellus, Hypophthalmichthys molitrix, Aristichthys nobilis, Carassius auratus。This method is applicable to the flavor regulation of the conditioning food of Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis), Mylopharyngodon piceus, Ctenopharyngodon idellus, Hypophthalmichthys molitrix, Aristichthys nobilis, Carassius auratus and fresh-keeping。
Several places of existing fish fishy smell elimination process are improved to by the present invention: 1) the whole strain of the present invention utilize common perilla, Herba Schizonepetae, dish as natural eliminating sargassum smell raw material。Common perilla, Herba Schizonepetae, the root of dish, stem stalk, flower, seed there is stronger fragrance, but organize hard, as lixiviating solution eliminating sargassum smell；Blade mouthfeel is tender and crisp, and fragrance is soft, as the seasoning bag of conditioning product；2) preparation of lixiviating solution adopts homogenate extraction method under low temperature state, is more beneficial for protection color and luster and fragrance；3) fish adopts low-temperature circulating water cultivation before slaughtering, and pH, between 6.5-8.0, has eliminating sargassum smell, reduces the effect of intestinal；4) adopt high salt room temperature pickled, enter pickled effective of all more traditional less salt low temperature of effect of salt, eliminating sargassum smell, sterilizing；5) method of Folium Nelumbinis cladding decatize, is conducive to penetrating into the delicate fragrance of Folium Nelumbinis, further eliminating sargassum smell。
The invention has the beneficial effects as follows: the foundation of this fresh-water fishes conditioning food fishy smell elimination process, solve the fishy smell problem of conditioning freshwater fish food, technology to fresh-water fishes before slaughtering, pickled, steaming and decocting and open processing technique and the parameter regulation that the edible four processes of bag all has eliminating sargassum smell and fragrance to keep。Present invention can apply to fresh-water fishes processing enterprise, fish product seasoning bag manufacturing enterprise, instructing the fishy smell elimination process of Fish conditioning food, thus improving local flavor and the mouthfeel of fresh-water fishes conditioning food。
Accompanying drawing explanation
Fig. 1 is the salt content figure of Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) conditioning food at different pickled temperature。
Fig. 2 is the total plate count figure of Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) conditioning food at different pickled temperature。
The total plate count figure of difference number of plies arrangement lower Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) conditioning food when Fig. 3 is irradiation。
Detailed description of the invention
In order to be more fully understood that the present invention, it is further elucidated with present disclosure below in conjunction with embodiment, but present disclosure is not limited solely to the following examples。
Embodiment 1: recirculated water pH controls
The flavor regulation of a kind of fresh-water fishes block conditioning food and preservation method, comprise the steps:
1) take fresh whole strain Herba Schizonepetae, common perilla, dish, clean dry；Win Herba Schizonepetae, common perilla, the blade of dish separately deposit, stand-by；Take Herba Schizonepetae, common perilla, the root of dish and stem to pulverize with twig crushing machine respectively be 1 centimetre of strip, obtain Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material, stand-by；
2) take step 1 according to the ratio that part by weight is 3:1) in Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material and tap water [Herba Schizonepetae, common perilla and ground vegetable powder broken after the weight of plant raw material be 3 parts, the weight of tap water is 1 part, identical below], homogenate extraction method is adopted to extract, after extraction, material liquid mixture adopts double gauze parcel, press filtration removes residue, and extracting solution is stand-by at refrigerator cold-storage；
Wherein, the temperature of tap water 0 DEG C, homogenate extraction voltage is 50-70V, extraction time 3-5min；
Wherein, Herba Schizonepetae pulverize after plant raw material, common perilla pulverize after plant raw material, vegetable powder broken after the part by weight of plant raw material be 1:1:1；
3) by step 1) in Herba Schizonepetae, common perilla, after dish vanes lyophilization, adopt green vegetable bun film (BOPP20/CPE30 material) packaging, the leaf that often plants vegetables individually is packed, and Packing Unit is 5 grams；Obtain 3 kinds of seasoning bags；
4) fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) 6, takes the circulation (water temperature 0-10 DEG C) of 3 kinds of pH by about 1.5 kilograms every: pH respectively 6.5,7.5,8.0, every 2 fishes are put and cultivate in a system, slaughter after 12 hours；
5) fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) is slaughtered, and fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) decaptitates, internal organs, fish scale, after the fish gill, cut open into 2 from back, then be cut into 4 centimetres wide fish blocks, and Ozone Water is cleaned, water temperature 0-10 DEG C, and centrifuge dehydration is stand-by；
Being minced by fish block, take each flesh of fish 6 grams that processes, every 2 grams load in 1 head-space sampling bottle, by solid-phase microextraction-GC-MS combination analysis gas componant；From table 1, different pH support the rear detectable volatile ingredient kind of fish block temporarily and content has minimizing。Especially 1-OCOL and 1,4-dichloro-benzenes content are greatly reduced。As can be seen here, pH reduces the best results of fish smell when 7.5。
6) according to step 5) fish block weight 2.5% take salt, 2% feeding wine of fish block weight, the 10% of fish block weight takes Rhizoma Zingiberis Recens, and the 0.5% of fish block weight takes sugar, and the 30% of fish block weight takes step 2) extracting solution that obtains；
7) by step 6) salt, cooking wine, Rhizoma Zingiberis Recens, sugar, extracting solution and fish block tumbling mix homogeneously, pickled 0.5-1 hour of room temperature (25 DEG C), time pickled, preservative film covers, obtain pickled after fish block；
8) fresh or drying Folium Nelumbinis is taken, clean, adopt the mode (namely fish block layer is between Folium Nelumbinis layer) of layer leaf, layer fish, layer leaf, single flat paving Folium Nelumbinis bottom food steamer, fish block after monolayer placement is pickled, monolayer places the mode that Folium Nelumbinis covers, boiling water 9-11 minute again, and the fish block after pickled steams to 7 maturations；
9) step 8) 4.5 kilograms of fish blocks obtaining adopt pallet inflated with nitrogen packaging, every 500 grams of independent packagings, totally 9 parts, place step 3 in each packaging) in each 1 part of 3 kinds of seasoning bags, carry out irradiation sterilization process, absorbed dose 5-10kGy；Obtain fresh-water fishes block conditioning food。
Step 9) the fresh-water fishes block conditioning food that obtains can preserve 3-6 month at normal temperatures, additive-free, local flavor delicate fragrance is natural, be at home, the dish non-defective unit in hotel。
The different pH value recirculated water of table 1 supports rear Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) sheet volatile ingredient temporarily
Embodiment 2: the pickled concentration of extracting solution controls
The flavor regulation of a kind of fresh-water fishes block conditioning food and preservation method, comprise the steps:
1) take fresh whole strain Herba Schizonepetae, common perilla, dish, clean dry；Win Herba Schizonepetae, common perilla, the blade of dish separately deposit, stand-by；Take Herba Schizonepetae, common perilla, the root of dish and stem to pulverize with twig crushing machine respectively be 1 centimetre of strip, obtain Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material, stand-by；
2) take step 1 according to the ratio that part by weight is 3:1) in Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material and tap water, Herba Schizonepetae, common perilla, vegetable powder broken after each 500 grams of plant raw material, be taken at 500 grams of 4 DEG C of refrigerator pre-coolings tap water overnight；Adopting homogenate extraction method to extract, after extraction, material liquid mixture adopts double gauze parcel, and press filtration removes residue, and extracting solution is stand-by at refrigerator cold-storage；
Homogenate extraction voltage is 50-70V, extraction time 2min, and rotating speed is 2000r/min。
3) by step 1) in Herba Schizonepetae, common perilla, after dish vanes lyophilization, adopt green vegetable bun film (BOPP20/CPE30 material) packaging, the leaf that often plants vegetables individually is packed, and Packing Unit is 5 grams；Obtain 3 kinds of seasoning bags；
4) fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) 2, about 1.5 kilograms every, before fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) is slaughtered, circulation tap water (water temperature 0-10 DEG C, pH7.5) is supported 12 hours temporarily；
5) fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) is slaughtered, and fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) decaptitates, internal organs, fish scale, after the fish gill, cut open into 2 from back, then be cut into 4 centimetres wide fish blocks, and Ozone Water is cleaned, and water temperature 0 DEG C drains, and takes the flesh of fish about 1500 grams, is divided into 3 parts, 500 grams every part, stand-by；
6) 3 parts of pickled mixture are taken:
1st part of 10 grams of salt, 10 grams of cooking wine, 50 grams of Rhizoma Zingiberis Recens, 2.5 grams of sugar, 0 gram of extracting solution (being not added with extracting solution)；
2nd part of 10 grams of salt, 10 grams of cooking wine, 50 grams of Rhizoma Zingiberis Recens, 2.5 grams of sugar, 75 grams of extracting solution (15%)；
3rd part of 10 grams of salt, 10 grams of cooking wine, 50 grams of Rhizoma Zingiberis Recens, 2.5 grams of sugar, 150 grams of extracting solution (30%)；
7) by step 6) in 3 parts of pickled mixture (salt, cooking wine, Rhizoma Zingiberis Recens, sugar, extracting solution) and 3 parts of fish block (500 grams every part) tumbling mix homogeneously, pickled 1 hour of room temperature (25 DEG C), time pickled preservative film cover, obtain pickled after fish block；
By the flesh of fish short rinse after pickled 1 hour, drying surface moisture with filter paper, mince, take each flesh of fish 6 grams that processes, every 2 grams load in 1 head-space sampling bottle, by solid-phase microextraction-GC-MS combination analysis gas componant；From table 2, the detectable more aromatic volatile component kind of extracting solution pickled fish block of 30% addition, such as propyl acetate, α-terpinene, 3-alkene-1-alcohol, linalool etc., less fishy smell composition and content。
8) fresh or drying Folium Nelumbinis is taken, clean, adopt the mode (namely fish block layer is between Folium Nelumbinis layer) of layer leaf, layer fish, layer leaf, single flat paving Folium Nelumbinis bottom food steamer, fish block after monolayer placement is pickled, monolayer places the mode that Folium Nelumbinis covers, boiling water 9-11 minute again, and the fish block after pickled steams to 7 maturations；
9) step 8) 1.5 kilograms of fish blocks obtaining adopt pallet inflated with nitrogen packaging, every 500 grams of independent packagings, totally 3 parts, place step 3 in each packaging) in each 1 part of 3 kinds of seasoning bags, carry out irradiation sterilization process, absorbed dose 5-10kGy；Obtain fresh-water fishes block conditioning food。
Step 9) the fresh-water fishes block conditioning food that obtains can preserve 3-6 month at normal temperatures, additive-free, local flavor delicate fragrance is natural, be at home, the dish non-defective unit in hotel。
Table 2 fish block volatile ingredient after different extracting solution addition dippings
Embodiment 3: the control of pickled temperature and salinity
The flavor regulation of a kind of fresh-water fishes block conditioning food and preservation method, comprise the steps:
1) take fresh whole strain Herba Schizonepetae, common perilla, dish, clean dry；Win Herba Schizonepetae, common perilla, the blade of dish separately deposit, stand-by；Take Herba Schizonepetae, common perilla, the root of dish and stem to pulverize with twig crushing machine respectively be 1 centimetre of strip, obtain Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material, stand-by；
2) take step 1) in Herba Schizonepetae, common perilla, vegetable powder broken after each 500 grams of plant raw material, it is taken at 500 grams of 4 DEG C of refrigerator pre-coolings tap water overnight, homogenate extraction voltage is 50-70V, homogenate extraction 2 minutes, rotating speed is 2000r/min, after extraction, material liquid mixture adopts double gauze parcel, and press filtration removes residue, and extracting solution is stand-by at refrigerator cold-storage；
3) by step 1) in Herba Schizonepetae, common perilla, after dish vanes lyophilization, adopt green vegetable bun film (BOPP20/CPE30 material) packaging, the leaf that often plants vegetables individually is packed, and Packing Unit is 5 grams；Obtain 3 kinds of seasoning bags；
4) fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) 2, supports 12 hours temporarily in circulation tap water (water temperature 0-10 DEG C, pH7.5) by about 1.5 kilograms；
5) by step 4) in fish decaptitate, internal organs, fish scale, after the fish gill, cut open into 2 from back, then be cut into 4 centimetres wide fish blocks, clean by the Ozone Water of water temperature 0 DEG C, drain, obtain fish block (flesh of fish) about 1500 grams, take 2 parts of every 500 grams 1 part fishes block (flesh of fish) stand-by；
6) 2 parts of pickled mixture are taken:
1st part: 10 grams salt (2% salt content), 10 grams of cooking wine, 50 grams of Rhizoma Zingiberis Recens, 2.5 grams of sugar, 150 grams of extracting solution；
2nd part: 15 grams salt (3% salt content), 10 grams of cooking wine, 50 grams of Rhizoma Zingiberis Recens, 2.5 grams of sugar, 150 grams of extracting solution；
7) by step 5) in fish block (flesh of fish) 500 grams every part, take 2 parts of correspondences and step 6) in 2 parts salt, cooking wine, Rhizoma Zingiberis Recens, sugar, extracting solution tumbling mix homogeneously, 1st part 0 DEG C, the 2nd part at room temperature 25 DEG C pickled 0 to 4 hour, preservative film cover, obtain pickled after fish block；
By fish block (flesh of fish) short rinse after pickled 1 hour, surface moisture is dried with filter paper, mincing, take each flesh of fish 10 grams that processes and measure salt content, assay method carries out according to country marine industry standard " mensuration of salt content in fisheries product " SC/T3011-2001。Taking 10 grams and measure total plate count, assay method carries out according to GB/T4789.2-2010 " microbiological test of food hygiene: total plate count measures "。Result is Fig. 1 and Fig. 2 such as。It can be seen from figure 1 that adopt what high temperature and high salt can reach pickled 3 hours of less salt low temperature of tradition for pickled 1 hour to enter salt amount, Fig. 2 is visible, and 1 little (about 1.1.85 × 10 of total number of bacteria constantly5Cfu/g) than less salt low temperature pickled 3 little time total number of bacteria low by (2.6 × 105Cfu/g)。Visible, adopt 25 DEG C quick pickled 1 hour, pickled more effective than less salt low temperature in entering salt amount and be antibacterial。
8) take fresh or drying Folium Nelumbinis, clean, then adopt one of following two kinds of modes:
1. the mode (namely fish block layer is between Folium Nelumbinis layer) of layer leaf, layer fish, layer leaf is adopted, bottom food steamer, single flat paving Folium Nelumbinis, the fish block after monolayer placement is pickled, then monolayer place the mode that Folium Nelumbinis covers, boiling water 9-11 minute, the fish block after pickled steams to 7 maturations；
2. place bottom food steamer pickled after fish block, Folium Nelumbinis is put in the water below food steamer and boils, steam with Folium Nelumbinis delicate fragrance penetrate into inside food steamer pickled after fish block in, boiling water 9-11 minute, the fish block after pickled steams to 7 ripe；
9) step 8) 1.5 kilograms of fish blocks obtaining adopt pallet inflated with nitrogen packaging, every 500 grams of independent packagings, totally 3 parts, place step 3 in each packaging) in each 1 part of 3 kinds of seasoning bags, carry out irradiation sterilization process, absorbed dose 5-10kGy；Obtain fresh-water fishes block conditioning food。
Step 9) the fresh-water fishes block conditioning food that obtains can preserve 3-6 month at normal temperatures, additive-free, local flavor delicate fragrance is natural, be at home, the dish non-defective unit in hotel。
Embodiment 4: the control of electron beam irradiation thickness
The flavor regulation of a kind of fresh-water fishes block conditioning food and preservation method, comprise the steps:
1) take fresh whole strain Herba Schizonepetae, common perilla, dish, clean dry；Win Herba Schizonepetae, common perilla, the blade of dish separately deposit, stand-by；Take Herba Schizonepetae, common perilla, the root of dish and stem to pulverize with twig crushing machine respectively be 1 centimetre of strip, obtain Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material, stand-by；
2) take step 1) in Herba Schizonepetae, common perilla, vegetable powder broken after each 500 grams of plant raw material, it is taken at 500 grams of 4 DEG C of refrigerator pre-coolings tap water overnight, homogenate extraction voltage is 50-70V, homogenate extraction 2 minutes, rotating speed is 2000r/min, after extraction, material liquid mixture adopts double gauze parcel, and press filtration removes residue, and extracting solution is stand-by at refrigerator cold-storage；
3) by step 1) in Herba Schizonepetae, common perilla, after dish vanes lyophilization, adopt green vegetable bun film (BOPP20/CPE30 material) packaging, the leaf that often plants vegetables individually is packed, and Packing Unit is 5 grams；Obtain 3 kinds of seasoning bags；
4) fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) 2, supports 12 hours temporarily in circulation tap water (water temperature 0-10 DEG C, pH7.5) by about 1.5 kilograms；
5) fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) is slaughtered, and fresh and alive Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis) decaptitates, internal organs, fish scale, after the fish gill, cut open into 2 from back, then be cut into 4 centimetres wide fish blocks, and Ozone Water is cleaned, and water temperature 0-10 DEG C, drains, obtains fish block (flesh of fish) 1500 grams, stand-by；
6) proportioning of pickling liquid: 45 grams of salt, 30 grams of cooking wine, 150 grams of Rhizoma Zingiberis Recens, 7.5 grams of sugar, 450 grams of extracting solution；
7) by step 6) salt, cooking wine, Rhizoma Zingiberis Recens, sugar, extracting solution and step 5) in fish block tumbling mix homogeneously, pickled 1 hour of room temperature (25 DEG C), time pickled, preservative film covers, obtain pickled after fish block；
8) fresh or drying Folium Nelumbinis is taken, clean, adopt the mode (namely fish block layer is between Folium Nelumbinis layer) of layer leaf, layer fish, layer leaf, single flat paving Folium Nelumbinis bottom food steamer, fish block after monolayer placement is pickled, monolayer places the mode that Folium Nelumbinis covers, boiling water 9-11 minute again, and the fish block after pickled steams to 7 maturations；
9) step 8) 1.5 kilograms of fish blocks obtaining adopt pallet inflated with nitrogen packaging, every 500 grams of independent packagings, and totally 3 parts, every box fish block monolayer tiles；Packaging in place step 3) in each 1 part of 3 kinds of seasoning bags (5 grams every part), carry out irradiation sterilization process, absorbed dose 5kGy, obtain fresh-water fishes block conditioning food。
Wherein when irradiation (electron beam irradiation), process 1 selection packing box monolayer and be placed on the superiors' Bestrahlungstisch, process 2 placements on the intermediate layer, process 3 and be placed on orlop,
By the fish block after irradiation during storage 0-35 days, sampling carries out the mensuration of total number of bacteria weekly。Assay method and establishing criteria are ibid。Result is shown in Fig. 3。Intermediate layer exceedes standard GB/T 2726-2005 " cooked meat product sanitary standard " (30000cfu/g) on the 28th day in storage, lower floor exceedes national standard on the 21st day in storage, the superiors' total plate count during whole storage (illustrates: electron beam penetration power is limited far below national standard, during irradiation, article thickness to be controlled well, is maintained at the thickness within 10 centimetres)。
Step 9) the fresh-water fishes block conditioning food that obtains can preserve 3-6 month at normal temperatures, additive-free, local flavor delicate fragrance is natural, be at home, the dish non-defective unit in hotel。
Claims (9)
1. the flavor regulation of fresh-water fishes block conditioning food and a preservation method, is characterized in that comprising the steps:
1) take fresh whole strain Herba Schizonepetae, common perilla, dish, clean dry；Win Herba Schizonepetae, common perilla, the blade of dish separately deposit, stand-by；Take Herba Schizonepetae, common perilla, the root of dish and stem to pulverize with pulverizer respectively be 1 centimetre of strip, obtain Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material, stand-by；
2) take step 1 according to the ratio that part by weight is 3:1) in Herba Schizonepetae, common perilla, vegetable powder broken after plant raw material and water, homogenate extraction method is adopted to extract, after extraction, material liquid mixture adopts double gauze parcel, and press filtration removes residue, and extracting solution is stand-by at refrigerator cold-storage；
Wherein, Herba Schizonepetae pulverize after plant raw material, common perilla pulverize after plant raw material, vegetable powder broken after the part by weight of plant raw material be 1:1:1；
3) by step 1) in Herba Schizonepetae, common perilla, after dish vanes lyophilization, adopt film packaging, the leaf that often plants vegetables individually is packed, and Packing Unit is 5 grams；Obtain 3 kinds of seasoning bags；
4) fresh and alive fresh-water fishes slaughter before circulation tap water or cyclic aeration water temporarily support 4-12 hour；
5) fresh and alive fresh-water fishes are slaughtered, and fresh-water fishes decaptitate, internal organs, fish scale, after the fish gill, cut open into 2 from back, then be cut into 4 centimetres wide fish blocks, and Ozone Water is cleaned, and water temperature 0-10 DEG C, drains, stand-by；
6) according to step 5) the 2.0%-3.0% of fish block weight take salt, 2% feeding wine, 10% takes Rhizoma Zingiberis Recens, and 0.5% takes sugar, and 30% takes step 2) extracting solution that obtains；
7) by step 6) salt, cooking wine, Rhizoma Zingiberis Recens, sugar, extracting solution and fish block tumbling mix homogeneously, pickled 0.5-1 hour of room temperature, time pickled, preservative film covers, obtain pickled after fish block；
8) take fresh or drying Folium Nelumbinis, clean, then adopt one of following two kinds of modes:
1. adopt the mode of layer leaf, layer fish, layer leaf, single flat paving Folium Nelumbinis bottom food steamer, monolayer place pickled after fish block, then monolayer place the mode that Folium Nelumbinis covers, boiling water 9-11 minute, fish block after pickled steams to 7 ripe；
2. place bottom food steamer pickled after fish block, Folium Nelumbinis is put in the water below food steamer and boils, steam with Folium Nelumbinis delicate fragrance penetrate into inside food steamer pickled after fish block in, boiling water 9-11 minute, the fish block after pickled steams to 7 ripe；
9) step 8) the fish block that obtains adopts pallet inflated with nitrogen packaging, every 500 grams of independent packagings, places step 3 in each packaging) in each 1 part of 3 kinds of seasoning bags, carry out irradiation sterilization process, absorbed dose 5-10kGy；Obtain fresh-water fishes block conditioning food。
2. the flavor regulation of a kind of fresh-water fishes block conditioning food according to claim 1 and preservation method, is characterized in that: step 2) in temperature 0-10 DEG C of water, homogenate extraction voltage is 50-70V, extraction time 2-5min。
3. the flavor regulation of a kind of fresh-water fishes block conditioning food according to claim 1 and preservation method, is characterized in that: step 4) in water require pH6.5-8.0, water temperature 0-10 DEG C。
4. the flavor regulation of a kind of fresh-water fishes block conditioning food according to claim 3 and preservation method, is characterized in that: pH the best is 7.5。
5. the flavor regulation of a kind of fresh-water fishes block conditioning food according to claim 1 and preservation method, it is characterized in that: step 4) middle maintenance cyclic aeration oxygen in water is 5-8mg/L, and addition mass concentration is the Powdered Activated Carbon of 15-30mg/L in water。
6. the flavor regulation of a kind of fresh-water fishes block conditioning food according to claim 1 and preservation method, is characterized in that: step 5) fresh and alive fresh-water fishes slaughter employing and knock the mode that head is lethal。
7. the flavor regulation of a kind of fresh-water fishes block conditioning food according to claim 1 and preservation method, is characterized in that: step 7) adopt 25 DEG C pickled。
8. the flavor regulation of a kind of fresh-water fishes block conditioning food according to claim 1 and preservation method, is characterized in that: step 9) method that adopts irradiation sterilization, select electron beam, irradiation macrura reevesii block monolayer is placed, thickness 5-10 centimetre。
9. the flavor regulation of a kind of fresh-water fishes block conditioning food according to claim 1 and preservation method, is characterized in that: described fresh and alive fresh-water fishes are the one in Lateolabrax japonicus (Cuvier et Va-lenciennes) (Lateolabracis), Mylopharyngodon piceus, Ctenopharyngodon idellus, Hypophthalmichthys molitrix, Aristichthys nobilis, Carassius auratus。
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| CN106722397A (en) * | 2017-01-06 | 2017-05-31 | 熊新安 | A kind of preparation method of fresh-water fishes of fermenting |
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| CN107410440A (en) * | 2017-04-19 | 2017-12-01 | 浙江省海洋开发研究院 | A kind of aquatic products irradiation fresh-keeping method for reducing irradiation smell |
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