CN106490515A - A kind of manufacture method of low purine small Dried fish - Google Patents
A kind of manufacture method of low purine small Dried fish Download PDFInfo
- Publication number
- CN106490515A CN106490515A CN201610928167.3A CN201610928167A CN106490515A CN 106490515 A CN106490515 A CN 106490515A CN 201610928167 A CN201610928167 A CN 201610928167A CN 106490515 A CN106490515 A CN 106490515A
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- China
- Prior art keywords
- small
- fish
- rehydration
- drying
- dried fish
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 59
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000004108 freeze drying Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- -1 alginic acid oligosaccharide Chemical class 0.000 claims description 9
- 229920001542 oligosaccharide Polymers 0.000 claims description 9
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 8
- 235000010443 alginic acid Nutrition 0.000 claims description 8
- 229920000615 alginic acid Polymers 0.000 claims description 8
- 229940072056 alginate Drugs 0.000 claims description 6
- 230000002255 enzymatic effect Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000000859 sublimation Methods 0.000 claims description 6
- 230000008022 sublimation Effects 0.000 claims description 6
- 238000006116 polymerization reaction Methods 0.000 claims description 3
- 229960001126 alginic acid Drugs 0.000 claims description 2
- 239000000783 alginic acid Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 4
- 238000003672 processing method Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 43
- 201000005569 Gout Diseases 0.000 description 5
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 210000001519 tissue Anatomy 0.000 description 5
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 229940116269 uric acid Drugs 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 238000005452 bending Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 208000032170 Congenital Abnormalities Diseases 0.000 description 1
- 241000962509 Engraulis eurystole Species 0.000 description 1
- 201000001431 Hyperuricemia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007698 birth defect Effects 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002651 drug therapy Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000006680 metabolic alteration Effects 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000002894 organic compounds Chemical group 0.000 description 1
- 239000002213 purine nucleotide Substances 0.000 description 1
- 150000003212 purines Chemical class 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food processing technology field, specifically related to a kind of manufacture method of low purine small Dried fish, include respectively, defishying, first freeze-drying process, first rehydration is processed, freeze-drying process again, rehydration is processed again, and drying and processing, the small Dried fish water content that processing method of the present invention is obtained is below 12%, without bad smell, through lyophilization repeatedly, after rehydration process, the purine content in small Dried fish can effectively be reduced, last small Dried fish takes progressively cooling processing mode to be dried, small Dried fish after avoiding drying is excessively stiff, the small fish dryed product for obtaining more meets health food standard.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of manufacture method of low purine small Dried fish.
Background technology
Purine, is a kind of material existed in body, mainly in the form of purine nucleotides, is supplying as energy
Should, the aspect such as Metabolism regulation and composition coenzyme play a very important role, purine is organic compound, molecular formula C5H4N4,
Colourless crystallization, purine are called uric acid through a series of metabolic alterations, the product for ultimately forming (2,6,8- trioxypurine).Exogenous
Purine accounts for the 20% of total purine essentially from food intake, in the synthesis of purine and catabolic process, has the participation of multiple enzymes, by
In the birth defect or some not yet clear and definite factors of enzyme, metabolism gets muddled, the synthesis of uric acid is increased or is discharged and reduce,
As a result can cause hyperuricemia, when serum Uric Acid Concentration is too high, uric acid be deposited in the form of sodium salt joint, soft group
Knit, in cartilage and kidney, cause the foreign body inflammatory reaction of tissue, into the seed of trouble for causing gout, and gout can cause joint
Enlargement.
As the change of life style and dietary structure, China's gout sickness rate grow with each passing day, patient with gout have also appeared
The trend of rejuvenation, seafood, the purine content of the meat of animal are all higher, so, there is the patient of gout except with addition to Drug therapy
（Curing antipodagric medicine typically has infringement to kidney）, it is often more important that note dieting at ordinary times, therefore, how to be effectively reduced richness
Purine compound content in the food of purine-containing is extremely crucial.
Content of the invention
It is an object of the invention to provide a kind of manufacture method of low purine small Dried fish.
The technical solution used in the present invention is that a kind of manufacture method of low purine small Dried fish is comprised the following steps,
（1）Defishying：Fish for fresh after small fish rinsed well under flowing water, it is the brown of 3-5% to be completely soaked in mass concentration
In alginic acid oligosaccharide solution, while the C-band ultraviolet light irradiation small fish 13-17min produced with ultraviolet light irradiation device；
（2）First freeze-drying process：Small fish is pulled out, small fish is placed in freezer dryer, the temperature of freezer dryer for-
25 ~ -30 DEG C, vacuum is 55-60pa, and sublimation drying is 5-6 hours；
（3）First rehydration is processed：Small fish after by lyophilization is taken out, and it is 96-98% to be placed in temperature for 25-28 DEG C, relative humidity
Closed environment in rehydration process, rehydration process time be 3-5 hours；
Relative humidity in closed environment is adjusted by humidifier, it is 6000-8000U/ml mistakes that the liquid in humidifier is concentration
Hydrogen oxide enzymatic solution；
（4）Freeze-drying process again：Small fish is taken out, is placed in freezer dryer, the temperature of freezer dryer is -5 ~ -10
DEG C, vacuum is 20-30pa, and sublimation drying is 10-12 hours；
（5）Rehydration is processed again：Small fish after by lyophilization is taken out, and it is 80-88%'s to be placed in temperature for 2-4 DEG C, relative humidity
In closed environment, rehydration is processed, and rehydration process time is 6-8 hours；
Relative humidity in closed environment is adjusted by humidifier, it is 1000-1500U/ml mistakes that the liquid in humidifier is concentration
Hydrogen oxide enzymatic solution；
（6）Small fish is put into drying in oven, initial temperature is dried and is set as 130 DEG C, lowered the temperature 5-8 DEG C every 10 seconds, cooling
During to 18-20 DEG C, stop baking.
Preferably, the wherein a length of 255-268nm of ultraviolet light wave, intensity is 2.3-2.5W/m2.
Preferably, alginate oligosaccharides add water configuration of the alginate oligosaccharides solution by the degree of polymerization for 6-8 is formed.
The beneficial effects of the present invention is, below 12%, nothing is stench for the small Dried fish water content that processing method of the present invention is obtained
Taste, after lyophilization repeatedly, rehydration process, can effectively reduce the purine content in small Dried fish, last small Dried fish take by
Step cooling processing mode is dried, it is to avoid the small Dried fish after drying is excessively stiff, and the small fish dryed product for obtaining more meets health
Food standard.
Specific embodiment
Embodiment 1,
A kind of manufacture method of low purine small Dried fish, comprises the following steps,
（1）Defishying：Fish for fresh after small fish rinsed well under flowing water, be completely soaked in the Brown algae that mass concentration is 4%
In sour oligosaccharide solution, while with the ultraviolet light irradiation small fish 15min of ultraviolet light irradiation device generation, wherein ultraviolet light wave is a length of
260nm, intensity are 2.4W/m2；
Alginate oligosaccharides add water configuration of the alginate oligosaccharides solution by the degree of polymerization for 6-8 is formed；
（2）First freeze-drying process：Small fish is pulled out, small fish is placed in freezer dryer, the temperature of freezer dryer for-
28 DEG C, vacuum is 58pa, and sublimation drying is 5.5 hours；
（3）First rehydration is processed：Small fish after by lyophilization is taken out, be placed in temperature be 26 DEG C, relative humidity be 97% closed
In environment, rehydration is processed, and rehydration process time is 4 hours；
Relative humidity in closed environment is adjusted by humidifier, it is 7000U/ml hydrogen peroxide that the liquid in humidifier is concentration
Enzymatic solution；
（4）Freeze-drying process again：Small fish is taken out, is placed in freezer dryer, the temperature of freezer dryer is -8 DEG C, very
Reciprocal of duty cycle is 25pa, and sublimation drying is 11 hours；
（5）Rehydration is processed again：Small fish after by lyophilization is taken out, be placed in temperature be 3 DEG C, relative humidity be 85% closed
In environment, rehydration is processed, and rehydration process time is 7 hours；
Relative humidity in closed environment is adjusted by humidifier, it is 1300U/ml hydrogen peroxide that the liquid in humidifier is concentration
Enzymatic solution；
（6）Small fish is put into drying in oven, initial temperature is dried and is set as 130 DEG C, lowered the temperature 5-8 DEG C every 10 seconds, cooling
During to 18-20 DEG C, stop baking.
Below in conjunction with concrete controlled trial, the present invention is further described：
Controlled trial 1：With same batch, the Schizothor axyunnanensis Norman that the same place of production is fished for supplies fingerling as examination, is randomly divided into two groups of A, B, and A groups are adopted
Small Dried fish is made with the processing method of embodiment 1（Finally dry to small Dried fish water content 12%）, B groups are using conventional dry in the sun side
Legal system makees small Dried fish（Dry in the sun is to small Dried fish water content 12%）, detect purine content in two groups of small Dried fish respectively, and by 10-
15 professional's groups carry out sensory evaluation to two groups of small Dried fish in terms of color and luster, mouthfeel, tissue morphology, as a result see the table below 1：
Table 1：
| Group | Purine content（mg/100g） | Mouthfeel | Color and luster | Tissue morphology |
| A | 385-389 | Without fishy smell, meat is tight, have chewy texture | In transparent, white, band is yellow | In strip, intact, flexible |
| B | 1233-1238 | Fishy smell is heavier, meat is tight, difficulty is chewed | Poor transparency, dark yellow | In bending strip, intact, poor flexibility |
Controlled trial 2：With same batch, the silver anchovy that the same place of production is fished for supplies fingerling as examination, is randomly divided into two groups of A, B, A groups
Small Dried fish is made using the processing method of embodiment 1（Finally dry to small Dried fish water content 12%）, B groups are using conventional dry in the sun
Method makes small Dried fish（Dry in the sun is to small Dried fish water content 12%）, detect purine content in two groups of small Dried fish, Yi Jiyou respectively
10-15 name professional groups carry out sensory evaluation to two groups of small Dried fish in terms of color and luster, mouthfeel, tissue morphology, as a result see the table below
2：
Table 2：
| Group | Purine content（mg/100g） | Mouthfeel | Color and luster | Tissue morphology |
| A | 337-346 | Without fishy smell, meat is tight, have chewy texture | Silvery white micro-strip is yellow | In strip, intact, flexible |
| B | 1162-1169 | Fishy smell is heavier, meat is tight, difficulty is chewed | Silvery white is with dark yellow | In bending strip, intact, poor flexibility |
From table 1, table 2, significantly reduce through purine content in the dried fish after embodiment process, deodorization effect is good, the fish for obtaining
Dry product matter is above the dried fish obtained using common method for airing.
Claims (3)
1. a kind of manufacture method of low purine small Dried fish, it is characterised in that comprise the following steps,
（1）Defishying：Fish for fresh after small fish rinsed well under flowing water, it is the brown of 3-5% to be completely soaked in mass concentration
In alginic acid oligosaccharide solution, while the C-band ultraviolet light irradiation small fish 13-17min produced with ultraviolet light irradiation device；
First freeze-drying process：Small fish is pulled out, small fish is placed in freezer dryer, the temperature of freezer dryer is -25
~ -30 DEG C, vacuum is 55-60pa, and sublimation drying is 5-6 hours；
First rehydration is processed：Small fish after by lyophilization is taken out, and it is 96-98%'s to be placed in temperature for 25-28 DEG C, relative humidity
In closed environment, rehydration is processed, and rehydration process time is 3-5 hours；
Relative humidity in closed environment is adjusted by humidifier, it is 6000-8000U/ml mistakes that the liquid in humidifier is concentration
Hydrogen oxide enzymatic solution；
Freeze-drying process again：Small fish is taken out, is placed in freezer dryer, the temperature of freezer dryer is -5 ~ -10 DEG C,
Vacuum is 20-30pa, and sublimation drying is 10-12 hours；
Rehydration is processed again：Small fish after by lyophilization is taken out, and it is the close of 80-88% to be placed in temperature for 2-4 DEG C, relative humidity
In closed loop border, rehydration is processed, and rehydration process time is 6-8 hours；
Relative humidity in closed environment is adjusted by humidifier, it is 1000-1500U/ml mistakes that the liquid in humidifier is concentration
Hydrogen oxide enzymatic solution；
Drying and processing：Small fish is put into drying in oven, initial temperature is dried and is set as 130 DEG C, lowered the temperature every 10 seconds 5-8
DEG C, when being cooled to 18-20 DEG C, stop baking.
2. the manufacture method of a kind of low purine small Dried fish according to claim 1, it is characterised in that
The wherein a length of 255-268nm of ultraviolet light wave, intensity is 2.3-2.5W/m2.
3. the manufacture method of a kind of low purine small Dried fish according to claim 1, it is characterised in that
Alginate oligosaccharides add water configuration of the alginate oligosaccharides solution by the degree of polymerization for 6-8 is formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610928167.3A CN106490515A (en) | 2016-10-31 | 2016-10-31 | A kind of manufacture method of low purine small Dried fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610928167.3A CN106490515A (en) | 2016-10-31 | 2016-10-31 | A kind of manufacture method of low purine small Dried fish |
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| Publication Number | Publication Date |
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| CN106490515A true CN106490515A (en) | 2017-03-15 |
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| CN201610928167.3A Pending CN106490515A (en) | 2016-10-31 | 2016-10-31 | A kind of manufacture method of low purine small Dried fish |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740706A (en) * | 2018-07-13 | 2018-11-06 | 蔡瑞芬 | A kind of processing method and system of the deep-sea fishery -ies product reducing purine |
| CN115462500A (en) * | 2021-06-11 | 2022-12-13 | 合肥美的电冰箱有限公司 | Purine reduction processing method, apparatus, device, electronic device and storage medium |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614742A (en) * | 2015-12-25 | 2016-06-01 | 宁波大学 | Preparing method for low-purine tuna fillets |
-
2016
- 2016-10-31 CN CN201610928167.3A patent/CN106490515A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614742A (en) * | 2015-12-25 | 2016-06-01 | 宁波大学 | Preparing method for low-purine tuna fillets |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740706A (en) * | 2018-07-13 | 2018-11-06 | 蔡瑞芬 | A kind of processing method and system of the deep-sea fishery -ies product reducing purine |
| CN115462500A (en) * | 2021-06-11 | 2022-12-13 | 合肥美的电冰箱有限公司 | Purine reduction processing method, apparatus, device, electronic device and storage medium |
| CN115462500B (en) * | 2021-06-11 | 2023-12-15 | 合肥美的电冰箱有限公司 | Purine reduction processing method, apparatus, device, electronic device and storage medium |
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Application publication date: 20170315 |