CN106720196B - Preparation method of pickling preservative solution, pickling preservative solution and application thereof - Google Patents
Preparation method of pickling preservative solution, pickling preservative solution and application thereof Download PDFInfo
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- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 13
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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
- 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
- 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
Abstract
The invention discloses a preparation method of a pickling preservative solution, the pickling preservative solution and application thereof, wherein the pickling preservative solution comprises 3-5% of green onion, 2.5-5% of ginger, 2-4% of pepper, 1.5-3% of star anise, 1.5-3% of myrcia, 1-3% of cassia bark, 0.4-0.8% of perilla, 5-7% of salt, 10-20% of yellow wine, 6-12% of polyoxyethylene sorbitan monooleate, 2-8% of food-grade absolute ethyl alcohol, 0.5-2% of garlicin, 1-3% of catechin and water. The invention can obviously improve the texture quality of freshwater fish in the storage process, inhibit the growth of putrefying bacteria, effectively prolong the fresh-keeping period of fish meat, improve the quality and storage stability of refrigerated fresh-keeping fish meat products, is easy to realize industrial production, is convenient to eat and has wide market prospect.
Description
Technical Field
The invention belongs to the technical field of freshwater fish processing and storage, and particularly relates to a preparation method of a preserving and fresh-keeping liquid, the preserving and fresh-keeping liquid and application thereof.
Background
China has abundant fresh water fishery resources, and is one of the countries with the largest fresh water culture area in the world. The fish meat is tender and delicious and is rich in nutrition, and the freshwater fish belongs to a high-quality protein resource. The fresh water fish culture yield in 2015 in China reaches 2602.97 ten thousand tons. Domestic freshwater fishes are mainly sold fresh. In recent years, with the development of cold chain technology and the change of national consumption modes, the sales of fresh-keeping aquatic products is gradually increased. Because freshwater fishes are easily putrescible, the freshwater fishes are stored by adopting a low-temperature preservation mode. The storage mode of low-temperature preservation can effectively delay the deterioration of the fish quality in a short period. However, because the fish meat has high water content and rich protein content, the protein is degraded under the combined action of microorganisms and endogenous enzymes, and the texture deterioration phenomenon is easy to occur in the storage process of the low-temperature fresh-keeping fish meat. The quality deterioration phenomenon easily adversely affects sales and subsequent processing. Therefore, the development of an effective fish preservation method plays an important role in promoting the diversified development of the freshwater fish industry.
At present, a great deal of research shows that the putrefaction of microorganisms and the degradation of endogenous protease of fish have certain effects in the deterioration process of the fish quality. Therefore, the basic measures to be taken for fish preservation are as follows: inhibiting the activity of endogenous protease in fish and controlling the growth and reproduction of putrefying microorganisms. With the recent rise of the concept of green food, the development of biological antistaling agent has become an inevitable trend. Therefore, the development of the edible preservative with the effects of inhibiting endogenous enzymes and inhibiting bacteria is very important for solving the problem of fish preservation and ensuring the product quality.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The invention is provided in view of the above and/or the technical blank of the prior preparation of the preserving and fresh-keeping liquid.
Therefore, one of the purposes of the present invention is to solve the defects in the prior art and provide a stable and balanced preparation method of the preserving and fresh-keeping liquid.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of a pickling preservation solution comprises the steps of preparing materials, wherein the materials comprise, by mass, 3-5% of green onions, 2.5-5% of gingers, 2-4% of pepper, 1.5-3% of star anises, 1.5-3% of bay leaves, 1-3% of cinnamon, 0.4-0.8% of perilla, 5-7% of salt, 10-20% of yellow wine, 6-12% of polyoxyethylene sorbitan monooleate, 2-8% of food-grade absolute ethyl alcohol, 0.5-2% of garlicin, 1-3% of catechins and water; adding scallion, ginger, pepper, star anise, bay leaf, cinnamon and perilla into water, boiling for 0.5-1 h in a slightly boiling state, filtering, adding salt and yellow wine into the filtrate, and preparing pickling liquid; adding polyoxyethylene sorbitan monooleate and food-grade absolute ethyl alcohol into the allicin under stirring at the speed of 50-100 r/min at the temperature of 5-25 ℃, and stirring until the polyoxyethylene sorbitan monooleate and the food-grade absolute ethyl alcohol are completely mixed to obtain a dispersed phase; adding catechin into the pickling liquid under stirring at the speed of 50-100 r/min, and stirring until complete mixing to obtain a continuous phase; and adding a dispersion phase into the continuous phase in the step, and stirring and dispersing to obtain the pickling and fresh-keeping liquid.
As a preferred scheme of the preparation method of the preserving and fresh-keeping liquid, the preserving and fresh-keeping liquid comprises the following steps: the power of the boiling is 1000-1500W.
As a preferred scheme of the preparation method of the preserving and fresh-keeping liquid, the preserving and fresh-keeping liquid comprises the following steps: the stirring dispersion is carried out at 50-100 rpm for 5-10 min.
As a preferred scheme of the preparation method of the preserving and fresh-keeping liquid, the preserving and fresh-keeping liquid comprises the following steps: the content of rutaecarpine in the pepper is 1.000-1.120 mg/g.
The invention also aims to provide the preserving and fresh-keeping liquid, which is characterized in that: the pickling preservation solution comprises, by mass, 3-5% of green onions, 2.5-5% of gingers, 2-4% of pepper, 1.5-3% of star anises, 1.5-3% of bay leaves, 1-3% of cassia bark, 0.4-0.8% of purple perilla, 5-7% of salt, 10-20% of yellow wine, 6-12% of polyoxyethylene sorbitan monooleate, 2-8% of food-grade absolute ethyl alcohol, 0.5-2% of garlicin, 1-3% of catechin and water.
As a preferred scheme of the preserving and fresh-keeping liquid, the preserving and fresh-keeping liquid comprises the following components: the content of rutaecarpine in the pepper is 1.000-1.120 mg/g.
The invention also aims to provide application of the preserving and fresh-keeping liquid in fresh water fish preservation, which is characterized in that: killing fresh freshwater fish, washing with water at 0-10 ℃, and draining the fish at 0-10 ℃; and (3) putting the drained fish into a pickling and fresh-keeping solution, pickling for 12-20 hours at 0-10 ℃, turning over every 2 hours, draining the pickled fish at 0-10 ℃, vacuum packaging, and storing at-2-4 ℃.
The preferable scheme of the application of the preserving and refreshing liquid in the aspect of refreshing freshwater fish is as follows: the draining fish is added with 800-1000 g of the pickling and fresh-keeping liquid in a ratio of each liter of the pickling and fresh-keeping liquid.
The invention has the following beneficial effects:
(1) according to the invention, the activity change of the fish endogenous cathepsin B, the fish endogenous cathepsin L and the fish endogenous collagenase of the pickling and preservation solution and the protein degradation process caused by the putrefaction of microorganisms are utilized, so that the deterioration of the fish texture is slowed down, the storage stability of preservation is improved, the industrial production is easy, the product can be eaten by simply steaming or firing, the convenience is brought to eating, the texture and the flavor are good, and the market prospect is wide.
(2) Overcomes the technical problem of poor dispersibility of the allicin in the aqueous solution, has simple preparation method, expands the application range of the fat-soluble allicin, simultaneously carries out the processes of pickling, seasoning and fresh keeping, and covers the pungent smell of the allicin.
(3) The synergistic effect of the polyoxyethylene sorbitan monooleate and the food-grade absolute ethyl alcohol ensures that the allicin is uniformly distributed to form stable and balanced pickling and fresh-keeping emulsion, and the pickling and fresh-keeping solution is kept stable in the fish storage process.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
(1) Preparation of a pickling and fresh-keeping solution:
preparing materials: the preserving and fresh-keeping liquid comprises, by mass, 5% of green onion, 5% of ginger, 4% of pepper, 3% of anise, 3% of bay leaf, 3% of cassia bark, 0.8% of perilla, 7% of salt, 20% of yellow wine, 12% of polyoxyethylene sorbitan monooleate, 8% of food-grade absolute ethyl alcohol, 2% of garlicin, 1% of catechin and water; (content of rutaecarpine in Zanthoxylum bungeanum is 1.000mg/g)
Preparing a pickling liquid: adding herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Zanthoxyli, fructus Anisi Stellati, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, and Perillae herba into water, decocting at 1000w for 1 hr under slightly boiling state, filtering, adding salt and yellow wine into the filtrate, and making into pickling solution;
preparing a pickling and fresh-keeping solution: adding polyoxyethylene sorbitan monooleate and food-grade absolute ethyl alcohol into allicin under stirring at the speed of 100r/min at the temperature of 25 ℃, and stirring until the polyoxyethylene sorbitan monooleate and the food-grade absolute ethyl alcohol are completely mixed to obtain dispersed phase; adding catechin into the pickling solution under stirring at a speed of 50r/min, and stirring to completely mix to obtain a continuous phase; and adding the dispersion phase into the continuous phase in the step, and stirring and dispersing at the speed of 100r/min for 10min to obtain the pickling and fresh-keeping liquid.
The preserving and fresh-keeping liquid comprises 5% of green onion, 5% of ginger, 4% of pepper, 3% of anise, 3% of bay leaf, 3% of cassia bark, 0.8% of purple perilla, 7% of salt, 20% of yellow wine, 12% of polyoxyethylene sorbitan monooleate, 8% of food-grade absolute ethyl alcohol, 2% of garlicin, 1% of catechin and water;
(2) killing: cutting and killing fresh grass carp, removing internal organs, cutting open the grass carp from the back, dividing the grass carp into two parts, washing the killed grass carp with 10 ℃ precooled water, and draining the grass carp at 4 ℃;
(3) pickling: putting the fish into a pickling and fresh-keeping solution, pickling for 12 hours at the temperature of 10 ℃, turning over once every 2 hours, wherein the ratio of the fish to the freshwater fish pickling and fresh-keeping solution is 1000 g/L;
(4) draining: draining the pickled fish at 4 ℃;
(5) and (3) vacuum packaging and storing: packaging the pretreated fish in a packaging bag under vacuum, and storing at-2 deg.C.
Example 2
(1) Preparation of a pickling and fresh-keeping solution:
preparing materials: the preserving and fresh-keeping liquid comprises, by mass, 4% of green onion, 3% of ginger, 3% of pepper, 2% of anise, 2% of bay leaf, 2% of cassia bark, 0.5% of perilla, 5% of salt, 15% of yellow wine, 10% of polyoxyethylene sorbitan monooleate, 4% of food-grade absolute ethyl alcohol, 1.5% of garlicin, 1% of catechin and water; (content of rutaecarpine in Zanthoxylum bungeanum is 1.120mg/g)
Preparing a pickling liquid: adding herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Zanthoxyli, fructus Anisi Stellati, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, and Perillae herba into water, decocting at 1200w for 0.5 hr under slightly boiling state, filtering, adding salt and yellow wine into the filtrate, and making into pickling solution;
preparing a pickling and fresh-keeping solution: adding polyoxyethylene sorbitan monooleate and food-grade absolute ethyl alcohol into allicin under stirring at the speed of 80r/min at the temperature of 20 ℃, and stirring until the polyoxyethylene sorbitan monooleate and the food-grade absolute ethyl alcohol are completely mixed to obtain dispersed phase; adding catechin into the pickling solution under stirring at a speed of 60r/min, and stirring to completely mix to obtain a continuous phase; and adding the dispersion phase into the continuous phase in the step, and stirring and dispersing for 6min at the speed of 80r/min to obtain the pickling and fresh-keeping liquid.
The preserving and fresh-keeping liquid comprises 4% of green onion, 3% of ginger, 3% of pepper, 2% of anise, 2% of bay leaf, 2% of cassia bark, 0.5% of purple perilla, 5% of salt, 15% of yellow wine, 10% of polyoxyethylene sorbitan monooleate, 4% of food-grade absolute ethyl alcohol, 1.5% of garlicin, 1% of catechin and water;
(2) killing: cutting and killing fresh grass carp, removing internal organs, cutting open the grass carp from the back, dividing the grass carp into two parts, washing the killed grass carp with pre-cooled water at 4 ℃, and draining the grass carp at 10 ℃;
(3) pickling: putting the fish into a pickling and fresh-keeping solution, pickling for 20 hours at the temperature of 4 ℃, turning over once every 2 hours, wherein the ratio of the fish to the freshwater fish pickling and fresh-keeping solution is 800 g/L;
(4) draining: draining the pickled fish at 10 ℃;
(5) and (3) vacuum packaging and storing: the pretreated fish is packed in a packaging bag under vacuum and then stored at 0 ℃.
Example 3
(1) Preparation of a pickling and fresh-keeping solution:
preparing materials: the preserving and fresh-keeping liquid comprises, by mass, 5% of green onion, 4% of ginger, 3% of pepper, 2% of anise, 1.5% of bay leaf, 2% of cassia bark, 0.6% of perilla, 6% of salt, 15% of yellow wine, 10% of polyoxyethylene sorbitan monooleate, 6% of food-grade absolute ethyl alcohol, 1% of garlicin, 2% of catechin and water; (content of rutaecarpine in Zanthoxylum bungeanum is 1.100mg/g)
Preparing a pickling liquid: adding herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Zanthoxyli, fructus Anisi Stellati, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, and Perillae herba into water, decocting at 1000w for 1 hr under slightly boiling state, filtering, adding salt and yellow wine into the filtrate, and making into pickling solution;
preparing a pickling and fresh-keeping solution: adding polyoxyethylene sorbitan monooleate and food-grade absolute ethyl alcohol into allicin under stirring at the speed of 60r/min at the temperature of 15 ℃, and stirring until the polyoxyethylene sorbitan monooleate and the food-grade absolute ethyl alcohol are completely mixed to obtain dispersed phase; adding catechin into the pickling solution under stirring at a speed of 80r/min, and stirring to completely mix to obtain a continuous phase; and adding the dispersion phase into the continuous phase in the step, and stirring and dispersing for 8min at the speed of 60r/min to obtain the pickling and fresh-keeping liquid.
The preserving and fresh-keeping liquid comprises 5% of green onion, 4% of ginger, 3% of pepper, 2% of anise, 1.5% of bay leaf, 2% of cassia bark, 0.6% of perilla, 6% of salt, 15% of yellow wine, 10% of polyoxyethylene sorbitan monooleate, 6% of food-grade absolute ethyl alcohol, 1% of garlicin, 2% of catechin and water;
(2) killing: cutting and killing fresh bream, directly removing viscera without cutting, washing the killed fish with 10 deg.C precooled water, and draining the fish at 4 deg.C;
(3) pickling: putting the fish into a pickling and fresh-keeping solution, pickling for 16h in an environment at 4 ℃, turning over once every 2h, wherein the ratio of the fish to the freshwater fish pickling and fresh-keeping solution is 1000 g/L;
(4) draining: draining the pickled fish at 4 ℃;
(5) and (3) vacuum packaging and storing: the pretreated fish is packed in a packaging bag under vacuum and then stored at 0 ℃.
Example 4
(1) Preparation of a pickling and fresh-keeping solution:
preparing materials: the preserving and fresh-keeping liquid comprises, by mass, 3% of green onion, 2.5% of ginger, 2% of pepper, 1.5% of anise, 1.5% of bay leaf, 1% of cassia bark, 0.4% of perilla, 5% of salt, 10% of yellow wine, 6% of polyoxyethylene sorbitan monooleate, 2% of food-grade absolute ethyl alcohol, 0.5% of garlicin, 3% of catechin and water; (content of rutaecarpine in Zanthoxylum bungeanum is 1.110mg/g)
Preparing a pickling liquid: adding herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Zanthoxyli, fructus Anisi Stellati, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, and Perillae herba into water, decocting at a boiling state at 1500w for 0.5 hr, filtering, adding salt and yellow wine into the filtrate, and making into pickling solution;
preparing a pickling and fresh-keeping solution: adding polyoxyethylene sorbitan monooleate and food-grade absolute ethyl alcohol into allicin under stirring at the speed of 50r/min at the temperature of 5 ℃, and stirring until the polyoxyethylene sorbitan monooleate and the food-grade absolute ethyl alcohol are completely mixed to obtain dispersed phase; adding catechin into the pickling solution under stirring at a speed of 100r/min, and stirring to completely mix to obtain a continuous phase; and adding the dispersion phase into the continuous phase in the step, and stirring and dispersing for 5min at the speed of 50r/min to obtain the pickling and fresh-keeping liquid.
The preserving and fresh-keeping liquid comprises 3% of green onion, 2.5% of ginger, 2% of pepper, 1.5% of anise, 1.5% of bay leaf, 1% of cassia bark, 0.4% of perilla, 5% of salt, 10% of yellow wine, 6% of polyoxyethylene sorbitan monooleate, 2% of food grade absolute ethyl alcohol, 0.5% of garlicin, 3% of catechin and water;
(2) killing: cutting and killing fresh bream, directly removing viscera without cutting, washing the killed fish with 4 deg.C precooled water, and draining the fish at 10 deg.C;
(3) pickling: putting the fish into a pickling and fresh-keeping solution, pickling for 20 hours at the temperature of 0 ℃, turning over once every 2 hours, wherein the ratio of the fish to the freshwater fish pickling and fresh-keeping solution is 900 g/L;
(4) draining: draining the pickled fish at 10 ℃;
(5) and (3) vacuum packaging and storing: the pretreated fish is packed in a packaging bag under vacuum and then stored at 4 ℃.
The total number of colonies (TVC) determined in the above examples was determined according to the "determination of total number of colonies for food hygiene microbiological examination" of the national Standard (GB 4789.2-2010).
Sensory evaluation criteria were as follows:
the blank control group adopts fish which does not use the preserving and fresh-keeping liquid of the invention and is stored at the temperature of 0 ℃.
Table 1: texture change of fish meat of each example during refrigeration
The values are shear forces in units of N
Table 1 shows the shear force change of the fish meat treated by the preserving and refreshing liquid in the cold storage process, and shows that the preserving and refreshing liquid can effectively relieve the texture softening phenomenon of the fish meat in the storage process.
Table 2: sensory evaluation of the odor of the Fish meat of the examples during refrigeration
Table 3: the fish meat of the examples can be subjected to sensory evaluation changes during cold storage
Tables 2 and 3 show the changes of the sensory odor score and the sensory acceptability score of the fish meat treated by the preserving and refreshing liquid of the present invention during the cold storage process, respectively, and show that the preserving and refreshing liquid of the present invention can effectively inhibit the putrefactive odor generation and the deterioration of the acceptability of the fish meat during the storage process, and improve the flavor of the cold-stored fish meat.
Table 4: changes in the colony count of fish in each example during refrigeration
The values are logarithms of the total number of bacteria, i.e. log10CFU/g。
Table 4 shows the change of the total number of bacterial colonies of the fish meat treated by the preserving and refreshing liquid in the cold storage process, which indicates that the preserving and refreshing liquid can effectively inhibit the growth and the propagation of spoilage microorganisms in the storage process of the fish meat.
Table 5: changes in endogenous cathepsin B Activity in Fish of various examples during Cold storage
The numerical values are enzyme activities, and the unit is U/100g of fish.
Table 6: changes in endogenous cathepsin L Activity in Fish of examples during Cold storage
The numerical values are enzyme activities, and the unit is U/100g of fish.
Table 7: changes in endogenous collagenase Activity in the Fish of Each example during Cold storage
The numerical values are enzyme activities, and the unit is U/100g of fish.
Tables 5-7 respectively show activity changes of endogenous cathepsin B, L, D and collagenase in the refrigeration process of fish treated by the pickling and fresh-keeping liquid, which shows that the pickling and fresh-keeping liquid can effectively inhibit the activity of endogenous cathepsin in the fish in the whole storage process, thereby slowing down the degradation of nutrient components such as fish protein.
As can be seen from this, it is,
(1) according to the invention, the oil-soluble allicin and the water-soluble catechin are prepared into the pickling and fresh-keeping solution by utilizing the inhibiting effect of the allicin (the content of the pickling and fresh-keeping solution is 0.5-2%) and the catechin (the content of the pickling and fresh-keeping solution is 1-3%) on endogenous protease and microorganisms of fish, so that the technical problem of poor dispersibility of the allicin in an aqueous solution is solved, and the pickling, seasoning and fresh-keeping processes are carried out simultaneously. Meanwhile, the pickling seasoning process is utilized to cover up the overweight garlic flavor, the protein degradation effect of fish meat in the storage process is reduced, in addition, the pickling preservation solution can also slow down the oxidation loss of fat and protein of the product, the storage stability of the fish meat product is improved, and the shelf life of the product is prolonged.
(2) On the basis of inhibiting endogenous protease and spoilage microorganisms by using the pickling and fresh-keeping liquid, the invention adopts a low-temperature fresh-keeping technology in a non-freezing state, and the two produce a synergistic effect, thereby not only effectively inhibiting the activity of the endogenous protease and the activity of the microorganisms, but also avoiding the adverse effects of fish somatic cell damage, juice loss and the like in a freezing state on the food quality.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (2)
1. A preparation method of a pickling preservation solution is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
preparing materials: the preserving and refreshing liquid comprises, by mass, 5% of green onion, 5% of ginger, 4% of pepper, 3% of anise, 3% of bay leaf, 3% of cassia bark, 0.8% of perilla, 7% of salt, 20% of yellow wine, 12% of polyoxyethylene sorbitan monooleate, 8% of food-grade absolute ethyl alcohol, 2% of garlicin, 1% of catechin and water, wherein the content of rutaecarpine in the pepper is 1.000 mg/g;
preparing a pickling liquid: adding herba Alii Fistulosi, rhizoma Zingiberis recens, fructus Zanthoxyli, fructus Anisi Stellati, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, and Perillae herba into water, decocting at 1000W for 1 hr under slightly boiling state, filtering, adding salt and yellow wine into the filtrate, and making into pickling solution;
preparing a pickling and fresh-keeping solution: adding polyoxyethylene sorbitan monooleate and food-grade absolute ethyl alcohol into allicin under stirring at the speed of 100r/min at the temperature of 25 ℃, and stirring until the polyoxyethylene sorbitan monooleate and the food-grade absolute ethyl alcohol are completely mixed to obtain dispersed phase; adding catechin into the pickling solution under stirring at a speed of 50r/min, and stirring to completely mix to obtain a continuous phase; adding a dispersion phase into the continuous phase in the step, and stirring and dispersing for 10min at 100rpm to obtain a pickling and fresh-keeping solution;
the preserving and fresh-keeping liquid comprises 5% of green onion, 5% of ginger, 4% of pepper, 3% of anise, 3% of bay leaf, 3% of cassia bark, 0.8% of purple perilla, 7% of salt, 20% of yellow wine, 12% of polyoxyethylene sorbitan monooleate, 8% of food-grade absolute ethyl alcohol, 2% of garlicin, 1% of catechin and water.
2. The method for preserving freshwater fish by using the preserving and refreshing liquid as claimed in claim 1, which is characterized by comprising the following steps: killing fresh freshwater fish, washing with 10 deg.C water, and draining at 4 deg.C;
putting the drained fish into a preserving and fresh-keeping liquid for preserving for 12 hours at 10 ℃, turning over the drained fish once every 2 hours, wherein the ratio of the fish to the preserving and fresh-keeping liquid for preserving the freshwater fish is 1000 g/L;
draining the pickled fish at 4 deg.C, vacuum packaging, and storing at-2 deg.C.
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