CN106912553A - Little yellow croaker antistaling process - Google Patents
Little yellow croaker antistaling process Download PDFInfo
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- CN106912553A CN106912553A CN201710046238.1A CN201710046238A CN106912553A CN 106912553 A CN106912553 A CN 106912553A CN 201710046238 A CN201710046238 A CN 201710046238A CN 106912553 A CN106912553 A CN 106912553A
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- yellow croaker
- little yellow
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- 241000356842 Larimichthys polyactis Species 0.000 title claims abstract description 76
- 238000000034 method Methods 0.000 title claims abstract description 27
- 230000008569 process Effects 0.000 title claims abstract description 25
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 18
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 18
- 241001330002 Bambuseae Species 0.000 claims abstract description 18
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 18
- 239000011425 bamboo Substances 0.000 claims abstract description 18
- 239000003755 preservative agent Substances 0.000 claims abstract description 14
- 230000002335 preservative effect Effects 0.000 claims abstract description 14
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 238000007654 immersion Methods 0.000 claims abstract description 9
- 239000000661 sodium alginate Substances 0.000 claims abstract description 9
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 8
- 150000001768 cations Chemical class 0.000 claims abstract description 7
- 229910052751 metal Inorganic materials 0.000 claims abstract description 7
- 239000002184 metal Substances 0.000 claims abstract description 7
- 238000005057 refrigeration Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000000284 extract Substances 0.000 claims description 12
- XHEFDIBZLJXQHF-UHFFFAOYSA-N fisetin Chemical compound C=1C(O)=CC=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 XHEFDIBZLJXQHF-UHFFFAOYSA-N 0.000 claims description 12
- 235000011990 fisetin Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 241000120647 Osbeckia Species 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 241000050051 Chelone glabra Species 0.000 claims description 4
- 238000003860 storage Methods 0.000 abstract description 11
- 238000004321 preservation Methods 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 5
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- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- -1 sodium alginate polysaccharide Chemical class 0.000 abstract description 5
- 239000003795 chemical substances by application Substances 0.000 abstract description 4
- 238000002845 discoloration Methods 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 230000001590 oxidative effect Effects 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 17
- 239000000047 product Substances 0.000 description 13
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- 239000007789 gas Substances 0.000 description 6
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 241001596950 Larimichthys crocea Species 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 4
- 238000009395 breeding Methods 0.000 description 4
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- 239000000796 flavoring agent Substances 0.000 description 2
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- 230000036541 health Effects 0.000 description 2
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- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241001596954 Larimichthys Species 0.000 description 1
- 241000356847 Otolithes Species 0.000 description 1
- 241000276618 Perciformes Species 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 241001396014 Priacanthus arenatus Species 0.000 description 1
- 241000251539 Vertebrata <Metazoa> Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
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- 238000011017 operating method Methods 0.000 description 1
- 230000002842 otolith Effects 0.000 description 1
- 210000001265 otolithic membrane Anatomy 0.000 description 1
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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 present invention provides a kind of little yellow croaker antistaling process, and concrete operation step is:1)Acid soak;2)Multiple preservative solutions soak;3)Film forming;4)Packaging, refrigeration.Have the beneficial effect that:It is antibacterial using bamboo vinegar and Multiple preservative solutions immersion, without antibiotic and conventional sterilization agent, safety and environmental protection;The characteristic spoilage organisms in little yellow croaker can be significantly inhibited, the speed that the protein in oppressing little yellow croaker is decomposed is slow, and freshness conservation degree is high, and nutrition leak is few;With antioxidation, the oxidative rancidity of fat during little yellow croaker preserves can be suppressed, so as to extend the storage life and shelf life of little yellow croaker;Simultaneously using sodium alginate polysaccharide gel and the film forming characteristics of metal cation, alleviate discoloration, the moisture in little yellow croaker preservation process, keep the mouthfeel similar to fresh little yellow croaker;It is simple to operate, it is with low cost, there are wide market prospects.
Description
Technical field
The present invention relates to fish antistaling process, specifically a kind of little yellow croaker antistaling process.
Background technology
Little yellow croaker (Pseudosciaena polyatis) also known as small yellow croaker, thick squama son, yellow croaker, big eye, colored fish,
Ancient fish.Vertebrate, be spoke fin net-rope Perciformes Sciaenidae yellow croaker category fish, the bodily form is like little yellow croaker, but head is more long, eye compared with
Small, scale is larger, caudal peduncle short-wide, 28~30 pieces of vertebra.Otolith is larger.Body is about more than 20 centimetres.Body carries on the back taupe, belly gold
Yellow.In 10~25 meters of the Coastal sea area depth of water, wintering ground is generally 40~80 meters in spawning ground, the shoal of fish have it is obvious vertically move it is existing
As, rising during dusk, dawn declines, and daytime inhabits bottom or near-bottom.The East China Sea and the Yellow Sea, the Bohai Sea, the Korea peninsula are originated in China
West Coast is also distributed.
China is production and the consumption big country of aquatic products, and aquatic products delicious flavour is nutritious, is the weight of animal protein
Originate.With the improvement of people ' s living standards, the also more and more higher, preservation of fishery of the requirement to aquatic products quality and freshness
Work is just subject to unprecedented attention.But aquatic products tissue is tender, and connective tissue is few, protein, unrighted acid and water
Point content is higher, and in-vivo tissue enzymatic activity is strong, it is easy to rotten, corrupt, loses edibility, and aquatic products harvest time phase
To concentrating, the cold storing and fresh-keeping system of China is still far from perfect, and has a strong impact on the market circulation and sale of aquatic products, as limitation water
Produce the yoke of industry development.
In the prior art, to after finished product harvesting, product has following several Storages Sales Channel for the cultivation of Scioenops ocellatus:
1st, it is a small amount of to be sold to destination using keep-alive Ship Transportation;2nd, chilled preservation is partly used, i.e., in bubble chamber, one layer broken
Ice, one layer of fish carry out freshness seal FCL packaging, and the fresh-keeping fish of general this mode primarily enters supermarket and food market, such guarantor
Fresh winter road transports 3-4 days freshnesses and is also possible that if putting bubble chamber into freezer carries out 0-4 DEG C of refrigeration, after 13-14 days
Index of fish freshness still can reach one-level, but be difficult to ensure that more than this time limit quality;3rd, the fish of harvesting is transported to processing factory's use
Bar is processed into after plating water glaze and freezes product, enter freezer cold storage, sale of selecting a good opportunity;4th, very small amount is processed into dry product sale, dried product one
As salt content it is high, but lacked fresh fish muscle fresh and tender texture in itself, do not meet natural modern diet consumption, green, health
Demand.Above-mentioned Storage is it is impossible to ensure that the long period ensures freshness, local flavor and the texture of fresh fish.Therefore aquatic products is strengthened
The fresh-keeping work of product is imperative, and particularly application natural antisepsis fresh-keeping agent and novel process technological synthesis is utilized, and plays comprehensive excellent
Gesture and cooperative effect.
Prior art such as Authorization Notice No. is the Chinese invention patent of CN102960424B, discloses a kind of Scioenops ocellatus
Biological fresh-keeping method, it is comprised the following steps that:1)Scioenops ocellatus are pre-processed;2)At Scioenops ocellatus acidic electrolytic water immersion
Reason;3)Scioenops ocellatus Multiple preservative solutions immersion treatment;4)Vacuum packaging;5)Ice temperature preservation.The method can extend Scioenops ocellatus
Shelf-life, the extension time, shelf lives need to be improved in 40 ~ 50 days;And snapper is susceptible to oxidation during preserving
Reaction, causes nutrition leak;Stored frozen is taken, good when the mouthfeel of snapper does not have fresh after preserving for a period of time, freshness declines.
The content of the invention
Little yellow croaker long shelf-life can be made it is an object of the invention to provide one kind, freshness conservation degree is high, color cadmium yellow, nutrition
It is lost in few, in good taste, the little yellow croaker antistaling process of green health.
The present invention is to solve the problems, such as that background technology mentions the technical scheme taken and is:
Little yellow croaker antistaling process, concrete operation step is:
1)Acid soak:Little yellow croaker is cleaned, is drained, be placed on immersion in bamboo vinegar, bamboo vinegar pH is 2.5 ~ 3.5, and color is red
Brown, temperature is 6 ~ 12 DEG C, and soak time is 15 ~ 20min.Bamboo vinegar is during being made charcoal with bamboo wood, to collect bamboo wood in height
The gas that temperature is produced in decomposing, and this gas is cooled down the liquid substance for obtaining at normal temperatures, killed without antibiotic and routine
Microbial inoculum, safety and environmental protection, with broad-spectrum antimicrobial effect;With antioxidation, the oxygen of fat during little yellow croaker preserves can be suppressed
Change is become sour, so as to extend the storage life and shelf life of little yellow croaker;
2)Multiple preservative solutions soak:Little yellow croaker after being processed through step 1 drains, and is immersed in Multiple preservative solutions, soak time
It is 3 ~ 6min.Multiple preservative solutions composition and its weight portion are 10 ~ 15 parts of osbeckia extract solutions, 13 ~ 19 parts of Baical Skullcap root P.Es, 11 ~
18 parts of radix paeoniae alba extractions, 1 ~ 3 part of Rhizoma Sparganii extract, 0.002 ~ 0.005 part of fisetin powder and 15 ~ 20 parts of sodium alginate solns,
Concentration is followed successively by 0.15 ~ 0.21mg/ml, 0.11 ~ 0.14 mg/ml, 0.02 ~ 0.04 mg/ml, 0.01 ~ 0.03 mg/ml and 0.3
~0.6 mg/ml.The characteristic spoilage organisms in little yellow croaker can be significantly inhibited, what the protein in oppressing little yellow croaker was decomposed
Speed is slow, and freshness conservation degree is high, and nutrition leak is few;
3)Film forming:Little yellow croaker after step 2 is processed drains and is put into calcium chloride solution, and concentration is 1 ~ 3g/L, is taken out immediately, soaks
The angle of incidence is no more than 5s.Using sodium alginate polysaccharide gel and the film forming characteristics of metal cation, alleviate little yellow croaker preservation process
In discoloration, pin the moisture in the flesh of fish, keep the mouthfeel similar to fresh little yellow croaker;
4)Packaging, refrigeration:Little yellow croaker after step 3 is processed drains, and is vacuum-packed, vacuum degree control be 0.1 ~
0.6Mpa, deepfreeze, refrigerated storage temperature is 3 ~ 7 DEG C.Effectively suppress the growth and breeding of little yellow croaker inside and outside bacterium;Do not use ice
Freeze and preserve, maintain the fresh and tender mouthfeel of little yellow croaker.
Compared with prior art, the advantage of the invention is that:Soaked using bamboo vinegar, without antibiotic and conventional sterilization
Agent, safety and environmental protection, with broad-spectrum antimicrobial effect;With antioxidation, the oxidation of fat during little yellow croaker preserves can be suppressed
Become sour, so as to extend the storage life and shelf life of little yellow croaker;The characteristic spoilage organisms in little yellow croaker can be significantly inhibited, is made small
The speed that protein in the yellow croaker flesh of fish is decomposed is slow, and freshness conservation degree is high, and nutrition leak is few;It is solidifying using sodium alginate polysaccharide
The film forming characteristics of glue and metal cation, alleviate little yellow croaker preservation process in discoloration, pin the flesh of fish in moisture, keep with it is new
The similar mouthfeel of fresh little yellow croaker;Vacuum and low temperature is refrigerated, and effectively suppresses the growth and breeding of little yellow croaker inside and outside bacterium;Do not use ice
Freeze and preserve, maintain the fresh and tender mouthfeel of little yellow croaker;The material that little yellow croaker antistaling process is used is damaged all without to human body, green
Color safety;Preparation process is simple, easy to operate, and raw material sources are wide, and with low cost, economic worth is high.
Specific embodiment
The present invention program is described further below by embodiment:
Embodiment 1:
Little yellow croaker antistaling process, concrete operation step is:
1)Acid soak:Little yellow croaker is cleaned, is drained, be placed on immersion in bamboo vinegar, bamboo vinegar pH is 2.5 ~ 3.5, and color is red
Brown, temperature is 6 ~ 12 DEG C, and soak time is 15 ~ 20min.Bamboo vinegar is during being made charcoal with bamboo wood, to collect bamboo wood in height
The gas that temperature is produced in decomposing, and this gas is cooled down the liquid substance for obtaining at normal temperatures, killed without antibiotic and routine
Microbial inoculum, safety and environmental protection, with broad-spectrum antimicrobial effect;With antioxidation, the oxygen of fat during little yellow croaker preserves can be suppressed
Change is become sour, so as to extend the storage life and shelf life of little yellow croaker;
2)Multiple preservative solutions soak:Little yellow croaker after being processed through step 1 drains, and is immersed in Multiple preservative solutions, soak time
It is 3 ~ 6min.Multiple preservative solutions composition and its weight portion are 10 ~ 15 parts of osbeckia extract solutions, 13 ~ 19 parts of Baical Skullcap root P.Es, 11 ~
18 parts of radix paeoniae alba extractions, 1 ~ 3 part of Rhizoma Sparganii extract, 0.0002 ~ 0.0005 part of fisetin powder and 15 ~ 20 parts of sodium alginates are molten
Liquid, concentration is followed successively by 0.15 ~ 0.21mg/ml, 0.11 ~ 0.14 mg/ml, 0.02 ~ 0.04 mg/ml, 0.01 ~ 0.03 mg/ml and
0.3~0.6 mg/ml.The characteristic spoilage organisms in little yellow croaker can be significantly inhibited, the protein in oppressing little yellow croaker is decomposed
Speed it is slow, freshness conservation degree is high, and nutrition leak is few, and Rhizoma Sparganii extract and fisetin powder are produced by sodium alginate and suppressed
The light effect of little yellow croaker color, makes little yellow croaker color keep cadmium yellow;
3)Film forming:Little yellow croaker after step 2 is processed drains and is put into calcium chloride solution, and concentration is 1 ~ 3g/L, is taken out immediately, soaks
The angle of incidence is no more than 5s.Using sodium alginate polysaccharide gel and the film forming characteristics of metal cation, alleviate little yellow croaker preservation process
In discoloration, pin the moisture in the flesh of fish, keep the mouthfeel similar to fresh little yellow croaker;
4)Packaging, refrigeration:Little yellow croaker after step 3 is processed drains, and is vacuum-packed, vacuum degree control be 0.1 ~
0.6Mpa, deepfreeze, refrigerated storage temperature is 3 ~ 7 DEG C.Effectively suppress the growth and breeding of little yellow croaker inside and outside bacterium;Do not use ice
Freeze and preserve, maintain the fresh and tender mouthfeel of little yellow croaker.
Embodiment 2:
Little yellow croaker antistaling process, most preferably operating procedure are:
1)Acid soak:Little yellow croaker is cleaned, is drained, be placed on immersion in bamboo vinegar, bamboo vinegar pH is 3, and color is bronzing, temperature
It is 7 DEG C to spend, and soak time is 18min.Bamboo vinegar is during being made charcoal with bamboo wood, to collect what bamboo wood was produced in pyrolytic
Gas, and this gas is cooled down the liquid substance for obtaining at normal temperatures, without antibiotic and conventional sterilization agent, safety and environmental protection,
With broad-spectrum antimicrobial effect;With antioxidation, the oxidative rancidity of fat during little yellow croaker preserves can be suppressed, so as to extend
The storage life and shelf life of little yellow croaker;
2)Multiple preservative solutions soak:Little yellow croaker after being processed through step 1 drains, and is immersed in Multiple preservative solutions, soak time
It is 4min.Multiple preservative solutions composition and its most preferably weight portion is:12 parts of osbeckia extract solutions, 17 parts of Baical Skullcap root P.Es, 15 parts
Radix paeoniae alba extraction, 2 parts of Rhizoma Sparganii extracts, 0.004 part of fisetin powder and 18 parts of sodium alginate solns, concentration are followed successively by
0.18mg/ml, 0.12 mg/ml, 0.03 mg/ml, 0.02mg/ml and 0.4mg/ml.It is yellow using natural osbeckia extract solution
A kind of reed mentioned in ancient books extract, radix paeoniae alba extraction, Rhizoma Sparganii extract and fisetin, can significantly inhibit the characteristic spoilage organisms in little yellow croaker, make
The speed that protein in the little yellow croaker flesh of fish is decomposed is slow, and freshness conservation degree is high, and nutrition leak is few;
3)Film forming:Little yellow croaker after step 2 is processed drains and is put into calcium chloride solution, and concentration is 2g/L, is taken out immediately, immersion
Time is 3s.Using sodium alginate polysaccharide gel and the film forming characteristics of metal cation, alleviate the change in little yellow croaker preservation process
Color, pins the moisture in the flesh of fish, keeps the mouthfeel similar to fresh little yellow croaker;
4)Packaging, refrigeration:Little yellow croaker after step 3 is processed drains, and is vacuum-packed, and vacuum degree control is 0.5Mpa, low
Temperature refrigeration, refrigerated storage temperature is 4 DEG C.Effectively suppress the growth and breeding of little yellow croaker inside and outside bacterium;Stored frozen is not used, is kept
Little yellow croaker fresh and tender mouthfeel.
Routine operation is well known to those skilled in the art in step 1 ~ 4, is no longer 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. little yellow croaker antistaling process, it is characterised in that following steps:
Acid soak:Little yellow croaker is cleaned, is drained, be placed on immersion in acid solution;
Multiple preservative solutions soak:Little yellow croaker after being processed through step 1 drains, and is immersed in Multiple preservative solutions;
Film forming:Little yellow croaker after step 2 is processed drains and is put into metal cation liquid, takes out immediately;
Packaging, refrigeration:Little yellow croaker after step 3 is processed drains, and is vacuum-packed, deepfreeze.
2. little yellow croaker antistaling process according to claim 1, it is characterised in that:Acid solution is bamboo vinegar in described step 1,
PH is 2.5 ~ 3.5, and color is bronzing, and temperature is 6 ~ 12 DEG C.
3. little yellow croaker antistaling process according to claim 1, it is characterised in that:In described step 1 soak time be 15 ~
20min。
4. little yellow croaker antistaling process according to claim 1, it is characterised in that:In described step 2 be combined soak into
Part and its weight portion are 10 ~ 15 parts of osbeckia extract solutions, 13 ~ 19 parts of Baical Skullcap root P.Es, 11 ~ 18 parts of radix paeoniae alba extractions, 1 ~ 3 part three
Rib extract, 0.002 ~ 0.005 part of fisetin powder and 15 ~ 20 parts of sodium alginate solns, concentration are followed successively by 0.15 ~ 0.21mg/
Ml, 0.11 ~ 0.14 mg/ml, 0.02 ~ 0.04 mg/ml, 0.01 ~ 0.03 mg/ml and 0.3 ~ 0.6 mg/ml.
5. little yellow croaker antistaling process according to claim 1, it is characterised in that:In described step 2 soak time be 3 ~
6min。
6. little yellow croaker antistaling process according to claim 1, it is characterised in that:Metal cation liquid in described step 3
It is calcium chloride solution, concentration is 1 ~ 3g/L.
7. little yellow croaker antistaling process according to claim 1, it is characterised in that:The immersion time does not surpass in described step 3
Cross 5s.
8. little yellow croaker antistaling process according to claim 1, it is characterised in that:Vacuum degree control is in described step 4
0.1~0.6Mpa。
9. little yellow croaker antistaling process according to claim 1, it is characterised in that:Deepfreeze temperature in described step 4
It is 3 ~ 7 DEG C.
Priority Applications (1)
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