CN106857781A - A kind of preparation technology for preventing squid fat oxidation - Google Patents
A kind of preparation technology for preventing squid fat oxidation Download PDFInfo
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- CN106857781A CN106857781A CN201710046203.8A CN201710046203A CN106857781A CN 106857781 A CN106857781 A CN 106857781A CN 201710046203 A CN201710046203 A CN 201710046203A CN 106857781 A CN106857781 A CN 106857781A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
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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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of preparation technology for preventing squid fat oxidation, operating procedure is：1）Pretreatment；2）Sterilizing；3）Antistaling agent treatment；4）Film forming；5）Packaging, sterilizing, refrigeration.Have the beneficial effect that：Antistaling agent has the ability for suppressing multiple-microorganism growth and breeding, and sphere of action is wide, and long action time can effectively extend the shelf-life of squid；Inoxidizability is strong, remains to suppress the oxidized decomposition of squid fat after squid is slaughtered, is allowed to keep original delicate flavour and meat elasticity；The fishy smell of squid is alleviated, allows people to be in a cheerful frame of mind in purchase；Using sodium alginate polysaccharide gel and the film forming characteristics of metal cation, layer protecting film is formed on the surface of husky shrimp, pin the moisture in squid meat, its meat is kept elasticity；Preparation technology of the invention is simple to operate, and favorable reproducibility is with low cost, is adapted to large-scale production.
Description
Technical field
The present invention relates to aquatic products technical field of preservation of fresh, specifically a kind of preparation technology for preventing squid fat oxidation.
Background technology
Squid, squid section（Loliginidae；Squid）, a section of Cephalopoda, body is elongated, is generally called squid.About
There are 50 kinds.There are two gills as respiratory apparatus in squid body；Body is divided into head, very short neck.Head both sides have one
To the flourishing gill around mouth.Often it is active in shallow sea at the middle and upper levels, range of vertical motion reaches over one hundred rice.Body is elongated, is bored in long
Shape, is food with krill, sardine, silverside, small public fish etc., itself is again the hunting object of predacious fish.Ovum is in batches ripe,
Output in batches, in colloid ootheca, each ootheca is with several to hundreds of of species difference bag ovum, different types of egg laying amount for egg follicle
Difference is also very big, from hundreds of to tens of thousands of.There are two gills as respiratory apparatus in squid body；Body is divided into head, very short
Neck China squid（It is commonly called as " squid "）, fine and tender taste, dried product claims " dried squids ", and meat is particularly good, at home and abroad seafood delights
Market is well-known.Fat content is high in squid meat, is oxidized easily during preservation is transported and loses original local flavor.
At present, preservation of fishery technology conventional both at home and abroad mainly has preservation by low temperature, fresh chemically, controlled atmosphere and irradiation
It is fresh-keeping etc..The costly of physical fresh-keeping method, limitation are big, raising and the hair of preservation technique with people's environmental consciousness
Exhibition, the security of fresh chemically also gradually causes the worry of people, and some are carried out by raw material of the bio-preservative of Nantural non-toxic
Biological way of keeping fresh gradually cause the concern of people, and start to be applied to the processing of aquatic products, storage, transport and process of consumption
In.Natural biological freshness-preserving agent carries out the fresh-keeping harmful effect that can reduce chemical synthesis bactericide to human health to aquatic products,
And effectively prevent the resistance to the action of a drug of pathogen.It is considered as the most promising developing direction of food additives research field, is exploitation
The important channel of new and effective seafood biological antiseptic preservative.
Prior art such as Authorization Notice No. is the Chinese invention patent of CN103734251B, discloses a kind of preservation of fishery
Method, comprises the following steps：Slaughter, sterilize, impregnate antistaling agent solution, coating antistaling agent, pack, vacuumize and cryopreservation.
Method for preserving aquatic products of the invention, simple flow is carried out double using antistaling agent solution dipping and antistaling agent solution surface coating
Weight Preservation Treatment, can effectively suppress the growth of bacterium in aquatic products, and fresh-keeping, water conservation and antisepsis are stronger；Antistaling agent is used
Various bio-preservatives of nonhazardous effect are composited, while the amino acid and trace element of needed by human body are added, with anti-
Rotten, preservation is strong, safe and reliable advantage；Packed using freshness protection package and hermetic bag double-layer vacuum, fresh-keeping storage can be avoided
During extraneous bacterium and oxygen intrusion, effectively increase the shelf-life；The Cord blood more than 0 degree, does not freeze, and makes meat
It is not dry, not hard, maintain the original mouthfeel of aquatic products and texture.The antioxygenic property of the antistaling agent used in the method needs to be carried
It is high, it is impossible to squid is kept original color and luster and delicate flavour well.
Prior art such as Authorization Notice No. is the Chinese invention patent of CN103734274B, discloses a kind of NEW TYPE OF COMPOSITE water
Product antistaling agent and preparation method thereof, the NEW TYPE OF COMPOSITE aquatic product fresh keeping agent includes：Garlic juice 5~10, ginger juice 5~10,
Tea Polyphenols 30~40, mussel agglutinin 10~20, chitin 10~20, lysozyme 30~40, shitosan 50~60, sodium alginate
10~15, glacial acetic acid 20~30.The preparation method is simple of the NEW TYPE OF COMPOSITE aquatic product fresh keeping agent, prepared antistaling agent is compound more
Kind of natural biological freshness-preserving agent, can suppress the existence of various bacteria, microorganism, with bactericidal and bacteriostatic effect it is good, sphere of action is wide, make
With the time it is lasting the features such as, it is practical.The antioxygenic property of the NEW TYPE OF COMPOSITE aquatic product fresh keeping agent is undesirable, it is impossible to well
Suppress the oxidation of squid fat.
The content of the invention
Squid fat oxidation speed can be made to slow down significantly it is an object of the invention to provide one kind, delicate flavour and meat elasticity are protected
Degree of holding is high, and nutrition leak is few, the preparation technology for preventing squid fat oxidation of long shelf-life.
The present invention is directed to the problem mentioned in background technology, and the technical scheme taken is：
A kind of preparation technology for preventing squid fat oxidation, concrete operation step：
1）Pretreatment：Squid is cleaned, is drained after being rinsed with clear water again after removing internal organ；
2）Sterilizing：With the squid of the gained of ultraviolet sterilizing lamp irradiating step 1, the wavelength of ultraviolet sterilizing lamp is 240 ~ 270nm, work(
Rate is 20 ~ 23W, and irradiation time is 20 ~ 30min.Action of ultraviolet radiation makes pyrimidine base adjacent on DNA form phonetic in cell DNA
Pyridine dimer（Such as thymine dimer）, it is suppressed that the duplication of DNA.In addition, air ultraviolet irradiation under can produce it is smelly
Oxygen, ozone also has bactericidal action；
3）Antistaling agent treatment：The squid of step 2 gained is put into antistaling agent and is soaked.Antistaling agent composition and its weight portion are：20~
30 parts of Tea Polyphenols, 2 ~ 5 parts of ascorbyl palmitates, 5 ~ 15 parts of mussel agglutinins, 0.002 ~ 0.004 part of ethylmaltol, 5 ~
10 parts of chitins, 26 ~ 38 parts of lysozymes, 30 ~ 40 parts of shitosans, 10 ~ 20 parts of ascorbic acid, 7 ~ 14 parts of sodium alginates and 10 ~ 15
Part glacial acetic acid.Above-mentioned antistaling agent has the ability for suppressing multiple-microorganism growth and breeding, and sphere of action is wide, long action time, energy
Effectively extend the shelf-life of squid；Inoxidizability is strong, remains to suppress the oxidized decomposition of squid fat after squid is slaughtered, is allowed to
Keep original delicate flavour and meat elasticity；The fishy smell of squid is alleviated, light fragrance is added.Soaking temperature is 3 ~ 5 DEG C, leaching
The bubble time is 20 ~ 40min, is fully drained after immersion；
4）Film forming：The squid of step 3 gained is put into calcium chloride solution, concentration is 1 ~ 3g/L, is taken out immediately, and squid is in chlorination
The time soaked in calcium solution is no more than 3s, drains.Using sodium alginate polysaccharide gel and the film forming characteristics of metal cation,
The surface of husky shrimp forms layer protecting film, pins the moisture in squid meat, its meat is kept elasticity；
5）Packaging, sterilizing, refrigeration：The squid of step 4 gained is vacuum-packed, vacuum is 0.02 ~ 0.3Mpa, is sterilized,
It is 4 ~ 6kGy's that exposure is used after packaging60Co- gamma-ray irradiation 20 ~ 30min of sterilization treatment, and in refrigeration under 1 ~ 3 DEG C of environment.
Vacuum packaging has effectively blocked oxygen and has entered in squid body, and this effectively inhibits the activity of aerobic bacteria and has effectively blocked squid body
The oxidation of interior fat and unrighted acid；60Co- gamma-rays is a kind of means that fast and efficiently sterilize, and sterilization effect extremely shows
Write；Deepfreeze is not freezed, and this can make the meat of squid keep delicious, and what will not be become does but also hard not only.
Compared with prior art, the advantage of the invention is that：Action of ultraviolet radiation makes adjacent phonetic on DNA in cell DNA
Pyridine alkali forms pyrimidine dimer（Such as thymine dimer）, it is suppressed that the duplication of DNA.In addition, air is under ultraviolet irradiation
Ozone, ozone can be produced also bactericidal action；Antistaling agent has the ability for suppressing multiple-microorganism growth and breeding, sphere of action
Extensively, long action time, can effectively extend the shelf-life of squid；Inoxidizability is strong, remains to suppress squid fat after squid is slaughtered
Fat is oxidized and decomposes, and is allowed to keep original delicate flavour and meat elasticity；The fishy smell of squid is alleviated, light fragrance is added；
Using sodium alginate polysaccharide gel and the film forming characteristics of metal cation, layer protecting film is formed on the surface of husky shrimp, pin squid
Moisture in meat quality of fish, makes its meat keep elasticity；Vacuum packaging has effectively blocked oxygen and has entered in squid body, this effective suppression
The activity of aerobic bacteria has simultaneously effectively blocked the oxidation of squid body fat and unrighted acid；60Co- gamma-rays is a kind of
Fast and efficiently sterilize means, and sterilization effect is extremely notable；Deepfreeze is not freezed, and this can make the meat of squid keep delicious,
What will not be become does but also hard not only；Preparation technology of the invention is simple to operate, and favorable reproducibility is with low cost, is adapted to large-scale production.
Specific embodiment
The present invention is directed to the problem mentioned in background technology, and the technical scheme taken is：
Embodiment 1：
A kind of preparation technology for preventing squid fat oxidation, concrete operation step：
1）Pretreatment：Squid is cleaned, is drained after being rinsed with clear water again after removing internal organ；
2）Sterilizing：With the squid of the gained of ultraviolet sterilizing lamp irradiating step 1, the wavelength of ultraviolet sterilizing lamp is 240 ~ 270nm, work(
Rate is 20 ~ 23W, and irradiation time is 20 ~ 30min.Action of ultraviolet radiation makes pyrimidine base adjacent on DNA form phonetic in cell DNA
Pyridine dimer（Such as thymine dimer）, it is suppressed that the duplication of DNA.In addition, air ultraviolet irradiation under can produce it is smelly
Oxygen, ozone also has bactericidal action；
3）Antistaling agent treatment：The squid of step 2 gained is put into antistaling agent and is soaked.Antistaling agent composition and its weight portion are：20~
30 parts of Tea Polyphenols, 2 ~ 5 parts of ascorbyl palmitates, 5 ~ 15 parts of mussel agglutinins, 0.002 ~ 0.004 part of ethylmaltol, 5 ~
10 parts of chitins, 26 ~ 38 parts of lysozymes, 30 ~ 40 parts of shitosans, 10 ~ 20 parts of ascorbic acid, 7 ~ 14 parts of sodium alginates and 10 ~ 15
Part glacial acetic acid.Above-mentioned antistaling agent has the ability for suppressing multiple-microorganism growth and breeding, and sphere of action is wide, long action time, energy
Effectively extend the shelf-life of squid；Inoxidizability is strong, remains to suppress the oxidized decomposition of squid fat after squid is slaughtered, is allowed to
Keep original delicate flavour and meat elasticity；Ascorbyl palmitate and ethylmaltol are produced by Tea Polyphenols and promote to mitigate squid
The effect of fishlike smell, adds light fragrance.Soaking temperature is 3 ~ 5 DEG C, and soak time is 20 ~ 40min, is fully dripped after immersion
It is dry；
4）Film forming：The squid of step 3 gained is put into calcium chloride solution, concentration is 1 ~ 3g/L, is taken out immediately, and squid is in chlorination
The time soaked in calcium solution is no more than 3s, drains.Using sodium alginate polysaccharide gel and the film forming characteristics of metal cation,
The surface of husky shrimp forms layer protecting film, pins the moisture in squid meat, its meat is kept elasticity；
5）Packaging, sterilizing, refrigeration：The squid of step 4 gained is vacuum-packed, vacuum is 0.02 ~ 0.3Mpa, is sterilized,
It is 4 ~ 6kGy's that exposure is used after packaging60Co- gamma-ray irradiation 20 ~ 30min of sterilization treatment, and in refrigeration under 1 ~ 3 DEG C of environment.
Vacuum packaging has effectively blocked oxygen and has entered in squid body, and this effectively inhibits the activity of aerobic bacteria and has effectively blocked squid body
The oxidation of interior fat and unrighted acid；60Co- gamma-rays is a kind of means that fast and efficiently sterilize, and sterilization effect extremely shows
Write；Deepfreeze is not freezed, and this can make the meat of squid keep delicious, and what will not be become does but also hard not only.
Embodiment 2：
A kind of preparation technology for preventing squid fat oxidation, most preferably operating procedure：
1）Pretreatment：Squid is cleaned 4 times with clear water, is drained after rinsing 2 times with clear water again after removing internal organ；
2）Sterilizing：With the squid of the gained of ultraviolet sterilizing lamp irradiating step 1, the wavelength of ultraviolet sterilizing lamp is 265nm, and power is
22W, irradiation time is 28min.Action of ultraviolet radiation makes pyrimidine base adjacent on DNA form pyrimidine dimer in cell DNA
（Such as thymine dimer）, it is suppressed that the duplication of DNA.In addition, air can produce ozone, ozone under ultraviolet irradiation
There is bactericidal action；
3）Antistaling agent treatment：The squid of step 2 gained is put into antistaling agent and is soaked.Antistaling agent composition and its most preferably weight portion
For：28 parts of Tea Polyphenols, 4 parts of ascorbyl palmitates, 10 parts of mussel agglutinins, 0.003 part of ethylmaltol, 8 parts of chitins,
35 parts of lysozymes, 38 parts of shitosans, 15 parts of ascorbic acid, 10 parts of sodium alginates and 10 parts of glacial acetic acid.Above-mentioned antistaling agent has suppression
The ability of multiple-microorganism growth and breeding processed, sphere of action is wide, and long action time can effectively extend the shelf-life of squid；Antioxygen
The property changed is strong, fatty being oxidized of suppression squid is remained to after squid is slaughtered and is decomposed, and is allowed to keep original delicate flavour and meat elasticity；
The fishy smell of squid is alleviated, light fragrance is added, allows people to be in a cheerful frame of mind in purchase.Soaking temperature is 4 DEG C, soak time
It is 30min, is fully drained after immersion；
4）Film forming：The squid of step 3 gained is put into calcium chloride solution, concentration is 2g/L, is taken out immediately, and squid is in calcium chloride
The time soaked in solution is no more than 3s, drains.Using sodium alginate polysaccharide gel and the film forming characteristics of metal cation, in sand
The surface of shrimp forms layer protecting film, pins the moisture in squid meat, its meat is kept elasticity；
5）Packaging, sterilizing, refrigeration：The squid of step 4 gained is vacuum-packed, vacuum is 0.1Mpa, sterilizing, after packaging
It is 5kGy's with exposure60Co- gamma-ray irradiation sterilization treatment 25min, and in refrigeration under 2 DEG C of environment.Vacuum packaging is effective
Block oxygen to enter in squid body, this effectively inhibits the activity of aerobic bacteria and has effectively blocked squid body fat and insatiable hunger
With the oxidation of aliphatic acid；60Co- gamma-rays is a kind of means that fast and efficiently sterilize, and sterilization effect is extremely notable；Deepfreeze is simultaneously
Do not freeze, this can make the meat of squid keep delicious, and what will not be become does but also hard not only.
Routine operation in operating procedure of the invention is well known to those skilled in the art, and is not repeated herein.
Embodiment described above has been described in detail to technical scheme, it should be understood that the above is only
It is specific embodiment of the invention, is not intended to limit the invention, all any modifications made in spirit of the invention,
Supplement or similar fashion replacement etc., should be included within the scope of the present invention.
Claims (9)
1. a kind of preparation technology for preventing squid fat oxidation, it is characterised in that following steps：
1）Pretreatment：Squid is cleaned, is drained after being rinsed with clear water again after removing internal organ；
2）Sterilizing：With the squid of the gained of ultraviolet sterilizing lamp irradiating step 1；
3）Antistaling agent treatment：The squid of step 2 gained is put into antistaling agent and is soaked, fully drained after immersion；
4）Film forming：The squid of step 3 gained is put into metal cation liquid, is taken out immediately, drained；
5）Packaging, sterilizing, refrigeration：The squid of step 4 gained is vacuum-packed, is sterilized, deepfreeze.
2. a kind of preparation technology for preventing squid fat oxidation according to claim 1, it is characterised in that：Described step
The wavelength of 2 middle-ultraviolet lamp sterilamps is 240 ~ 270nm, and power is 20 ~ 23W, and irradiation time is 20 ~ 30min.
3. a kind of preparation technology for preventing squid fat oxidation according to claim 1, it is characterised in that：Described step
Soaking temperature is 3 ~ 5 DEG C in 3, and soak time is 20 ~ 40min.
4. a kind of preparation technology for preventing squid fat oxidation according to claim 1, it is characterised in that：Described step
Antistaling agent composition and its weight portion are in 3：20 ~ 30 parts of Tea Polyphenols, 2 ~ 5 parts of ascorbyl palmitates, the aggegations of 5 ~ 15 portions of mussels
Element, 0.002 ~ 0.004 part of ethylmaltol, 5 ~ 10 parts of chitins, 26 ~ 38 parts of lysozymes, 30 ~ 40 parts of shitosans, 10 ~ 20 parts resist
Bad hematic acid, 7 ~ 14 parts of sodium alginates and 10 ~ 15 parts of glacial acetic acid.
5. a kind of preparation technology for preventing squid fat oxidation according to claim 1, it is characterised in that：Described step
Metal cation liquid is calcium chloride solution in 4, and concentration is 1 ~ 3g/L.
6. a kind of preparation technology for preventing squid fat oxidation according to claim 1, it is characterised in that：Described step
The time that squid is soaked in metal cation in 4 is no more than 3s.
7. a kind of preparation technology for preventing squid fat oxidation according to claim 1, it is characterised in that：Described step
Vacuum is 0.02 ~ 0.3Mpa in 5.
8. a kind of preparation technology for preventing squid fat oxidation according to claim 1, it is characterised in that：Described step
It is 4 ~ 6kGy's that exposure is used after being packed in 56020 ~ 30min of Co- gamma-ray irradiation sterilization treatments.
9. a kind of preparation technology for preventing squid fat oxidation according to claim 1, it is characterised in that：Described step
Deepfreeze temperature is 1 ~ 3 DEG C in 5.
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| CN108094499A (en) * | 2018-01-16 | 2018-06-01 | 舟山昌国海洋科技有限公司 | Edibility squid fresh-keeping liquid |
| CN108902652A (en) * | 2018-05-16 | 2018-11-30 | 大连工业大学 | A kind of method of ultraviolet induction thallus laminariae polyphenol oxidase enhancing gel characteristic |
| CN110583752A (en) * | 2019-10-24 | 2019-12-20 | 宁德市星光食品有限公司 | Preparation method of quick-frozen squid |
| CN111149853A (en) * | 2019-12-31 | 2020-05-15 | 东山县国旺水产食品有限公司 | High-quality squid fresh-keeping and freezing process |
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Application publication date: 20170620 |