CN105767116A - Fresh-keeping processing method of coilia brachygnathus by complementing valine - Google Patents
Fresh-keeping processing method of coilia brachygnathus by complementing valine Download PDFInfo
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- CN105767116A CN105767116A CN201610153294.0A CN201610153294A CN105767116A CN 105767116 A CN105767116 A CN 105767116A CN 201610153294 A CN201610153294 A CN 201610153294A CN 105767116 A CN105767116 A CN 105767116A
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- Prior art keywords
- brachygnathus
- coilia
- tailed anchovy
- valine
- brachygnathia long
- Prior art date
- 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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- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 title claims abstract description 25
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 title claims abstract description 25
- 239000004474 valine Substances 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 241000961069 Coilia brachygnathus Species 0.000 title abstract 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
- 229940111630 tea tree oil Drugs 0.000 claims abstract description 11
- 239000010677 tea tree oil Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 5
- 230000007480 spreading Effects 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 241001430403 Coilia grayii Species 0.000 claims description 50
- 241000251468 Actinopterygii Species 0.000 claims description 27
- 235000019688 fish Nutrition 0.000 claims description 27
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 6
- 239000010813 municipal solid waste Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 238000009395 breeding Methods 0.000 claims description 3
- 230000001488 breeding effect Effects 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000021438 curry Nutrition 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 239000013505 freshwater Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000005728 strengthening Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 2
- 210000002816 gill Anatomy 0.000 abstract 2
- 238000004945 emulsification Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000007921 spray Substances 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000233866 Fungi Species 0.000 description 1
- 208000010428 Muscle Weakness Diseases 0.000 description 1
- 206010028372 Muscular weakness Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000003087 glucogenic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000000699 topical effect Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
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
-
- 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
- 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
- A23B4/24—Inorganic compounds
-
- 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
- A23B4/26—Apparatus for preserving using liquids ; Methods therefor
- A23B4/30—Apparatus for preserving using liquids ; Methods therefor by spraying of liquids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a fresh-keeping processing method of coilia brachygnathus by complementing valine. The fresh-keeping processing method comprises the following steps of (1) cleaning the coilia brachygnathus with 0.8% sodium chloride salt water: spreading brash ice on the coilia brachygnathus, and cleaning the coilia brachygnathus with the 0.8% sodium chloride salt water of 5 DEG C; (2) removing internal organs and gills of the coilia brachygnathus; (3) thoroughly flushing the coilia brachygnathus without internal organs and gills with bacteria-free water, and performing sterilization and disinfection; (4) performing spray treatment on bodies of the coilia brachygnathus with emulsification tea tree oil; (5) cooking the coilia brachygnathus with microwaves; (6) making a solution each 1ml of which contains 0.4mg of valine, putting the coilia brachygnathus cooked with the microwaves in the solution, and performing soaking for 15 minutes; (7) putting the bodies of the coilia brachygnathus in a brown container, performing vacuum packing, and then immersing the bdoies of the coilia brachygnathus in the bacteria-free water mixed with the ice water; and (8) putting the vacuum-packed bodies of the coilia brachygnathus in a bubble chamber, and covering food ice bags on the bodies of the coilia brachygnathus. The coilia brachygnathus processed by the method disclosed by the invention is favorable for human health, and high-efficiently guarantees the freshness and the safety of the coilia brachygnathus through matching with the process of cooking with microwaves. In addition, the valine is complemented, so that the nutritional quality of the coilia brachygnathus is effectively improved.
Description
Technical field
The invention mainly relates to food fresh keeping processing technique field, particularly a kind of brachygnathia long-tailed anchovy processing method for keeping fresh mending valine.
Background technology
Brachygnathia long-tailed anchovy meat exquisiteness is delicious and is of high nutritive value, but perishable.The metabolite that microorganism growth produces can make brachygnathia long-tailed anchovy produce niff and oppress the soft rotten of quality, thus affecting the quality of brachygnathia long-tailed anchovy.Fan Haixia (2016) year points out after Poyang Lake brachygnathia long-tailed anchovy Analysis of Nutritive Composition, brachygnathia long-tailed anchovy amino acid balance is better, the utility of fish vivo protein matter is high, but in its essential amino acids composition is evaluated, AAS and chemical score, the first limiting amino acids is valine, and valine is 8 seed amino acids and the glucogenic amino acid of needed by human, to promoting health normal growth, repair tissue, regulate blood glucose, it is provided that energy is all significant.When participating in fierce physical exertion, valine can provide extra energy to produce glucose to muscle, to prevent muscle weakness.It also helps to remove unnecessary nitrogen (potential toxin) from liver, and the nitrogen of somagenic need is transported each position.Simultaneously tea tree oil has the characteristics such as broad-spectrum antiseptic, antiinflammatory, topical pain relief and biodegradability are strong, can kill fungus and antibacterial efficiently, is widely believed that human non-toxic, non-stimulated, has all been listed in food flavor list in a lot of countries.But owing to pure tea tree oil dissolubility is low, use procedure can be volatilized rapidly and affect its effect, tea tree oil be made emulsion and can keep contacting with direct intimate, discharging the tea tree oil of high concentration and ensure its effect.
Summary of the invention
Study through for many years, present invention obtains described a kind of brachygnathia long-tailed anchovy processing method for keeping fresh mending valine.Cleaning, except raw meat, sterilization, the factor such as fresh-keeping selection in breach routine, achieving fabulous effect in maintaining the delicious mouthfeel of brachygnathia long-tailed anchovy, particularly the use of emulsifying Oleum Camelliae, is conducive to health, coordinate the ripe process of microwave system, efficiently ensure that the freshness of brachygnathia long-tailed anchovy, safety.Additionally, by supplementing valine, be effectively improved its nutritional quality.
In order to solve above-mentioned technical problem, a kind of brachygnathia long-tailed anchovy processing method for keeping fresh mending valine provided by the invention comprises the following steps:
1) sodium chloride brine of 0.8% cleans: fish for after obtaining brachygnathia long-tailed anchovy, adopt trash ice spreading on described brachygnathia long-tailed anchovy, described brachygnathia long-tailed anchovy and described trash ice weight ratio are 1:1, store and processing ground it is transported in 3 hours, at 5 DEG C, described brachygnathia long-tailed anchovy is cleaned with the sodium chloride brine of the 0.8% of 5 DEG C, until the impurity of described brachygnathia long-tailed anchovy surface is cleaned, then by the clean described brachygnathia long-tailed anchovy purification fresh water treatment containing 1 ‰ lemon juice 1 minute；
2) removing internal organs and the gill of described brachygnathia long-tailed anchovy, dirty and the gill the process of whole removal carries out at 15 DEG C, and guarantees to complete within 15 seconds；
3) clean with aseptic water washing, blow off fish surface moisture with the cool breeze of 5 DEG C after being hung up by fish body at 10 DEG C, and pass through ultraviolet radiation for sterilizing and disinfecting；
4) emulsifying tea tree oil spraying prepared by compound emulsifying agent is adopted to process fish body；
5) brachygnathia long-tailed anchovy microwave system is ripe, and microwave temperature controls at 150 DEG C, and the time is 8 minutes；
6) taking valine appropriate, add sterilized water and dissolves and dilute the valine solution made in every 1ml containing about 0.4mg, stand-by preserving in the described valine solution brown container of loading, the described brachygnathia long-tailed anchovy after microwave system is ripe puts into wherein immersion 15 minutes；
7) fish body is put in described brown container and after vacuum packaging, immerse in the sterilized water of frozen water mixing 20 minutes, make the central temperature of fish body be down to 0-5 DEG C；
8) the fish body after vacuum packaging is put in bubble chamber, in the above bedding food ice bag.
Further, fish for brachygnathia long-tailed anchovy described in obtain for fishing for from natural or ecologic breeding water body.
Further, described step 1) bilgy odour, the delicious mouthfeel that strengthening brachygnathia long-tailed anchovy is natural can be removed.
Further, described step 4) in described emulsifying tea tree oil preparation solubility be 2000mg/L.
Further, described step 8) in described bubble chamber be volume about 1L cuboid, each described bubble chamber is placed about 200 grams fish bodies, 2 100 milliliters curry food fresh keeping ice bags.
Further, described step 8) complete after, edible after 5 days.
Detailed description of the invention
Below the detailed description of the invention of a kind of brachygnathia long-tailed anchovy processing method for keeping fresh mending valine disclosed by the invention is elaborated, and be not used to restriction the scope of the present invention.
The invention provides and a kind of ensure the freshness of brachygnathia long-tailed anchovy, safety, promote the processing method for keeping fresh of its nutritional quality.Brachygnathia long-tailed anchovy meat exquisiteness is delicious and is of high nutritive value, but perishable, and after being particularly exposed to the higher temperature long period, the metabolite that microorganism growth produces can make brachygnathia long-tailed anchovy produce niff and oppress the soft rotten of quality, thus affecting its quality.Meanwhile, in brachygnathia long-tailed anchovy essential amino acids composition is evaluated, AAS and chemical score, the first limiting amino acids is valine.
A kind of brachygnathia long-tailed anchovy processing method for keeping fresh mending valine, comprises the following steps:
1) sodium chloride brine of 0.8% cleans: fish for after obtaining brachygnathia long-tailed anchovy from natural or ecologic breeding water body, adopt trash ice spreading on described brachygnathia long-tailed anchovy, described brachygnathia long-tailed anchovy and described trash ice weight ratio are 1:1, store and processing ground it is transported in 3 hours, at 5 DEG C, described brachygnathia long-tailed anchovy is cleaned with the sodium chloride brine of the 0.8% of 5 DEG C, until the impurity of described brachygnathia long-tailed anchovy surface is cleaned, then by the clean described brachygnathia long-tailed anchovy purification fresh water treatment containing 1 ‰ lemon juice 1 minute, remove bilgy odour, the delicious mouthfeel that strengthening brachygnathia long-tailed anchovy is natural；
2) removing internal organs and the gill of described brachygnathia long-tailed anchovy, dirty and the gill the process of whole removal carries out at 15 DEG C, and guarantees to complete within 15 seconds；
3) clean with aseptic water washing, blow off fish surface moisture with the cool breeze of 5 DEG C after being hung up by fish body at 10 DEG C, and pass through ultraviolet radiation for sterilizing and disinfecting；
4) adopting emulsifying tea tree oil spraying prepared by compound emulsifying agent to process fish body, emulsifying tea tree oil preparation solubility is 2000mg/L；
5) brachygnathia long-tailed anchovy microwave system is ripe, and microwave temperature controls at 150 DEG C, and the time is 8 minutes；
6) taking valine appropriate, add sterilized water and dissolves and dilute the valine solution made in every 1ml containing about 0.4mg, stand-by preserving in the described valine solution brown container of loading, the described brachygnathia long-tailed anchovy after microwave system is ripe puts into wherein immersion 15 minutes；
7) fish body is put in described brown container and after vacuum packaging, immerse in the sterilized water of frozen water mixing 20 minutes, make the central temperature of fish body be down to 0-5 DEG C；
8) putting in bubble chamber by the fish body after vacuum packaging, bubble chamber is volume about 1L cuboid, in the above bedding food ice bag, places about 200 grams fish bodies, 2 100 milliliters curry food fresh keeping ice bags in each described bubble chamber.Final products transport in strict accordance with " aquatic products Cold Chain Logistics service regulation " (GB/T31080-2014), edible after 5 days.
The foregoing is only the preferred embodiments of the present invention, numerical value and the numerical range mentioned in the description of description above are not limited to the present invention, simply provide preferred embodiment for the present invention, it is not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, any amendment of making, equivalent replacement, improvement etc., should be included within protection scope of the present invention.
Claims (6)
1. mend a brachygnathia long-tailed anchovy processing method for keeping fresh for valine, comprise the following steps:
1) sodium chloride brine of 0.8% cleans: fish for after obtaining brachygnathia long-tailed anchovy, adopt trash ice spreading on described brachygnathia long-tailed anchovy, described brachygnathia long-tailed anchovy and described trash ice weight ratio are 1:1, store and processing ground it is transported in 3 hours, at 5 DEG C, described brachygnathia long-tailed anchovy is cleaned with the sodium chloride brine of the 0.8% of 5 DEG C, until the impurity of described brachygnathia long-tailed anchovy surface is cleaned, then by the clean described brachygnathia long-tailed anchovy purification fresh water treatment containing 1 ‰ lemon juice 1 minute；
2) removing internal organs and the gill of described brachygnathia long-tailed anchovy, dirty and the gill the process of whole removal carries out at 15 DEG C, and guarantees to complete within 15 seconds；
3) clean with aseptic water washing, blow off fish surface moisture with the cool breeze of 5 DEG C after being hung up by fish body at 10 DEG C, and pass through ultraviolet radiation for sterilizing and disinfecting；
4) emulsifying tea tree oil spraying prepared by compound emulsifying agent is adopted to process fish body；
5) brachygnathia long-tailed anchovy microwave system is ripe, and microwave temperature controls at 150 DEG C, and the time is 8 minutes；
6) taking valine appropriate, add sterilized water and dissolves and dilute the valine solution made in every 1ml containing about 0.4mg, stand-by preserving in the described valine solution brown container of loading, the described brachygnathia long-tailed anchovy after microwave system is ripe puts into wherein immersion 15 minutes；
7) fish body is put in described brown container and after vacuum packaging, immerse in the sterilized water of frozen water mixing 20 minutes, make the central temperature of fish body be down to 0-5 DEG C；
8) the fish body after vacuum packaging is put in bubble chamber, in the above bedding food ice bag.
2. method according to claim 1, it is characterised in that described in fish for brachygnathia long-tailed anchovy and obtain for fishing for from natural or ecologic breeding water body.
3. method according to claim 1, it is characterised in that described step 1) bilgy odour, the delicious mouthfeel that strengthening brachygnathia long-tailed anchovy is natural can be removed.
4. method according to claim 1 and 2, it is characterised in that described step 4) in described emulsifying tea tree oil preparation solubility be 2000mg/L.
5. method according to claim 1 and 2, it is characterised in that described step 8) in described bubble chamber be volume about 1L cuboid, in each described bubble chamber place about 200 grams fish bodies, 2 100 milliliters curry food fresh keeping ice bags.
6. method according to claim 5, it is characterised in that described step 8) complete after, edible after 5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610153294.0A CN105767116A (en) | 2016-03-17 | 2016-03-17 | Fresh-keeping processing method of coilia brachygnathus by complementing valine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610153294.0A CN105767116A (en) | 2016-03-17 | 2016-03-17 | Fresh-keeping processing method of coilia brachygnathus by complementing valine |
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| CN105767116A true CN105767116A (en) | 2016-07-20 |
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| CN201610153294.0A Pending CN105767116A (en) | 2016-03-17 | 2016-03-17 | Fresh-keeping processing method of coilia brachygnathus by complementing valine |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313692A (en) * | 2008-06-23 | 2008-12-03 | 江苏里下河地区农业科学研究所 | Synthesis fresh-keeping method for goose meat products |
| CN102217668A (en) * | 2011-06-24 | 2011-10-19 | 长沙理工大学 | Method for retaining freshness of chilled fresh fish heads |
-
2016
- 2016-03-17 CN CN201610153294.0A patent/CN105767116A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313692A (en) * | 2008-06-23 | 2008-12-03 | 江苏里下河地区农业科学研究所 | Synthesis fresh-keeping method for goose meat products |
| CN102217668A (en) * | 2011-06-24 | 2011-10-19 | 长沙理工大学 | Method for retaining freshness of chilled fresh fish heads |
Non-Patent Citations (2)
| Title |
|---|
| 朱德明 等: "互叶白千层油保鲜剂研制与试验", 《农产品加工(学刊)》 * |
| 范海霞 等: "鄱阳湖短颌鲚营养成分分析", 《水产科学》 * |
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