CN108094502A - A kind of antistaling agent, using the instant cray of the antistaling agent and its processing method - Google Patents
A kind of antistaling agent, using the instant cray of the antistaling agent and its processing method Download PDFInfo
- Publication number
- CN108094502A CN108094502A CN201711356210.4A CN201711356210A CN108094502A CN 108094502 A CN108094502 A CN 108094502A CN 201711356210 A CN201711356210 A CN 201711356210A CN 108094502 A CN108094502 A CN 108094502A
- Authority
- CN
- China
- Prior art keywords
- cray
- instant
- antistaling agent
- processing method
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920001661 Chitosan Polymers 0.000 claims abstract description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 5
- 239000002253 acid Substances 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 5
- 239000011734 sodium Substances 0.000 claims abstract description 5
- 235000013405 beer Nutrition 0.000 claims description 9
- 241000208293 Capsicum Species 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 231100000518 lethal Toxicity 0.000 claims description 7
- 230000001665 lethal effect Effects 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000010813 municipal solid waste Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 108010039918 Polylysine Proteins 0.000 claims description 3
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 claims description 2
- 206010042434 Sudden death Diseases 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 15
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 239000003755 preservative agent Substances 0.000 abstract description 11
- 235000013372 meat Nutrition 0.000 abstract description 10
- 230000002335 preservative effect Effects 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 5
- 235000021440 light beer Nutrition 0.000 abstract description 3
- 229920000656 polylysine Polymers 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 20
- 238000004659 sterilization and disinfection Methods 0.000 description 13
- 241000238557 Decapoda Species 0.000 description 10
- 244000005700 microbiome Species 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 230000009931 harmful effect Effects 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 241000238565 lobster Species 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000004599 antimicrobial Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 238000012544 monitoring process Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000276489 Merlangius merlangus Species 0.000 description 1
- 241000238030 Procambarus clarkii Species 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001399 anti-metabolic effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006356 dehydrogenation reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
It discloses a kind of antistaling agent, using the instant cray of the antistaling agent and its processing method, is related to processing of aquatic products and preservation field.One embodiment of the invention provides a kind of antistaling agent, including：Water；And by weight percentage, potassium sorbate 0.03%~0.07%, dehydroactic acid sodium 0.01%~0.05%, ε polylysines 0.01%~0.04% and chitosan 0.1%~0.05%.The present invention can substantially reduce the addition dosage of chemical preservative, effectively improve anti-corrosive fresh-keeping effect, significantly extend the shelf life of product.The present invention disclosure satisfy that demand of the consumers in general to diversification cray food in the market and the instant based food of convenient and efficient type, instant cray shell colour purity obtained is just, meat smell is pure and fresh, soft or hard appropriateness, contain light beer flavor, and with the distinctive delicious flavour of cray, and the shelf life under normal temperature condition can reach 30d or so.
Description
Technical field
The present invention relates to processing of aquatic products and preservation field more particularly to a kind of antistaling agent, using the instant of the antistaling agent
Cray and its processing method.
Background technology
The background of related of the present invention is illustrated below, but these explanations might not form the existing of the present invention
Technology.
Cray, scientific name Procambius clarkii (Procambarus clarkii) originate in North America, Gulf of Mexico bank, existing
The important freshwater aquiculture shrimps in China In Middle And Lower Reaches of Changjiang River are become.Cray is Fresh ＆ Tender in Texture, delicious flavour, nutritive value pole
Height has the advantages that high protein, low fat, low in calories, is a kind of high-quality aquatic products.At present, the processing of domestic cray is also located
In the primary stage, common product has freezing shrimp meat or whole limb shrimp, fried prawn product etc., and the circulating form of product is not only single,
And processing output is little, far can not meet the needs of market.
The leisure aquatic products of instant bagged are increasingly taken seriously, and meet the fast consumption concept of modern life rhythm.
It should be noted that shelf life of the instant cray food in storage is shorter, this key factor is in aquatic products easily by thin
Bacterium attack and it is putrid and deteriorated, it is therefore, most important for the anti-corrosive fresh-keeping and preservation of cray product.It is existing currently on the market
(including aquatic products), common antistaling agent is mainly chemical preservative to most instant class products, there is potential danger to health
Evil property.In addition, in production process, it is also possible to which there are the superpositions of the uncontrollable and toxicity after the compound addition of Determination of Preservatives, cause
Consumer is to the fear of chemical preservative.
Natural antiseptic agent (such as epsilon-polylysine, chitosan) has the advantages that chemical preservative is incomparable, such as antibacterial
Property is strong, sphere of action is wide, and safe and non-toxic, thermal stability and good water solubility etc., but there is also antimetabolic energy force difference, timeliness it is short,
Price is not as cheap as the shortcomings of chemical preservative.
The content of the invention
In view of the shortcomings of the prior art, the present invention proposes a kind of antistaling agent, the instant small dragon using the antistaling agent
Shrimp and its processing method can substantially reduce the addition dosage of chemical preservative, effectively improve anti-corrosive fresh-keeping effect, significantly extend
The shelf life of product.
According to an aspect of the present invention, a kind of antistaling agent is provided, including：
Water；And
By weight percentage, potassium sorbate 0.03%~0.07%, dehydroactic acid sodium 0.01%~0.05%, ε-poly- rely
Propylhomoserin 0.01%~0.04% and chitosan 0.1%~0.05%.
According to a further aspect of the invention, a kind of instant cray processing side of antistaling agent using the present invention is provided
Method includes the following steps：
(1) it is cray is lethal, and rinsed well with clear water；
(2) cray rinsed well is placed in the antistaling agent and impregnated, then taken out and drain；
(3) will be taken out after step (2) treated cray frying；
(4) by step (3), treated that cray stir-fries together with oil, salt, Thirteen Spice, capsicum and Chinese prickly ash, and stir-frying terminates
It adds in beer thereto afterwards, then receives juice to doing, obtain instant cray.
Still another aspect according to the present invention provides instant small made from instant cray processing method using the present invention
Lobster.
Meet antistaling agent by using including natural antiseptic agent and chemical preservative, prevent by natural antiseptic agent and chemistry
Being complementary to one another and cooperating for the respective advantage of rotten agent and the two, can not only substantially reduce the addition dosage of chemical preservative,
And anti-corrosive fresh-keeping effect can be effectively improved, significantly extend the shelf life of product.The present invention disclosure satisfy that consumers in general to city
The demand of diversification cray food and the instant based food of convenient and efficient type on field, instant cray shell colour purity obtained just,
Meat smell is pure and fresh, soft or hard appropriateness, containing light beer flavor, and with the distinctive delicious flavour of cray, and normal
Shelf life under the conditions of temperature can reach 30d or so.
Description of the drawings
By the way that and the specific embodiment part provided, the features and advantages of the present invention will become more referring to the drawings
It is readily appreciated that, in the accompanying drawings：
Fig. 1 is the sensory evaluation scores of instant cray made from embodiment 1 and bacterium colony logarithm change curve；
Fig. 2 is the sensory evaluation scores of instant cray made from embodiment 2 and bacterium colony logarithm change curve.
Specific embodiment
Exemplary embodiments of the present invention are described in detail with reference to the accompanying drawings.Illustrative embodiments are retouched
It states merely for the sake of demonstration purpose, and is definitely not to the present invention and its application or the limitation of usage.
If not otherwise specified, any scope recorded in the present invention includes any number between end value and end value
The arbitrary subrange that value is formed.
According to an aspect of the present invention, a kind of antistaling agent is provided, including：
Water；And
By weight percentage, potassium sorbate 0.03%~0.07%, dehydroactic acid sodium 0.01%~0.05%, ε-poly- rely
Propylhomoserin 0.01%~0.04% and chitosan 0.1%~0.05%.
The antistaling agent of the present invention is a kind of composite preservative, the anti-corrosive fresh-keeping ingredient including a variety of difference in functionality, by making
The content of each anti-corrosive fresh-keeping ingredient keeps suitable unfavorable so that composite preservative has superior fresh keeping property, not only has
There is single anti-corrosive fresh-keeping ingredient, while also have synergistic effect, perform to the fresh-keeping effect of various anti-corrosive fresh-keeping ingredients
It is maximum.Antistaling agent produced by the present invention can substantially reduce the usage amount of the fresh-keeping ingredient of chemical preservation, and significantly extend the goods of product
The frame phase.
Water in the present invention can be pure water, or sterile distilled water.
According to an aspect of the present invention, a kind of instant cray processing method of antistaling agent using the present invention is provided,
Include the following steps：
(1) it is cray is lethal, and rinsed well with clear water；
(2) cray rinsed well is placed in the antistaling agent and impregnated, then taken out and drain；
(3) will be taken out after step (2) treated cray frying；
(4) by step (3), treated that cray stir-fries together with oil, salt, Thirteen Spice, capsicum and Chinese prickly ash, and stir-frying terminates
It adds in beer thereto afterwards, then receives juice to doing, obtain instant cray.
The antistaling agent using the present invention during instant cray is processed, can not only substantially reduce making for antistaling agent
Dosage, additionally it is possible to effectively slow down the decline of instant cray organoleptic quality, it is made to remain at acceptable model in a long time
It encloses, substantially reduces the growth of micro organism quantity, effectively reduce TVB-N contents, K value rates of rise, meanwhile, to pH value, TBA values
Rise also has good inhibiting effect.Antistaling agent using the present invention can be such that the shelf life of the instant cray of room temperature is extended by 6d
To 30d.Reason may be that on the one hand the antistaling agent of the present invention has good bacteriostasis property, can effectively reduce in storage
The putrefaction of microorganism slows down the decline of instant cray organoleptic quality；On the other hand, the shell in antistaling agent of the invention gathers
Sugar can the body surface of instant cray formed layer protecting film, can blocking oxygen, so as to influence the microorganism inside shrimp body
Growth and the effect of enzyme, therefore the putrid and deteriorated of instant cray can be slowed down.
Cray after step (4) processing can directly eat, and further can also carry out vacuum to instant cray
Encapsulation and/or sterilization treatment.For example, it is vacuum-packed using aluminum foil under vacuum packaging bag.Bag can be excluded using Vacuum Package
Interior air, the growth and breeding inhibited bacteria extend shelf life, microorganism in bag can be reduced using sterilization treatment, extend
The shelf-life of instant cray.
Those skilled in the art can select suitable mode that cray is lethal according to actual conditions, for example, in order to protect
The fresh of cray is held, cray can be put into trash ice water and cause its sudden death.Since the head of cray is not easy to eat, because
This can also directly extract the head of cray, and cray is lethal.Cray is benumbed it is of course also possible to first pass through low temperature
Then stunning extracts the head of cray again, so can to avoid extract head during cray vigorous exercise even hinder
Evil operating personnel.Preferably, four limbs can be selected to perfect, is uniform in size, the non-harmful fresh and alive cray of health is as raw material.It will
It is rinsed well after cray is lethal with clear water, can prevent living contaminants.
In step (2), if the dosage of antistaling agent is excessive, the wasting of resources on the one hand can be caused, and increases instant cray
Food additives content makes its relevant laws and regulations in terms of not meeting food additives content, on the other hand also can be to instant small dragon
The meat and mouthfeel of shrimp generate harmful effect；If the dosage of antistaling agent is very few, effective fresh-keeping effect can not be played, it is obtained to be
Delicate flavour deficiency, the shelf life for eating cray are shorter.Preferably, in step (2), the mass ratio of cray and antistaling agent is 1:1.5
~2.5.
In step (2), if long soaking time of the cray in antistaling agent, the mouth of instant cray obtained can be influenced
Sense；It is carefree to be efficiently entering inside cray if soaking time is too short, influence the fresh-keeping effect to instant cray.Preferably, it is small
Soaking time of the lobster in antistaling agent is 8min~12min.
On the one hand fried cray can bring unique flavor, on the other hand can play the effect of sterilization again, small to extending
The shelf life of lobster has certain effect.In step (3), if cray and the mass ratio of oil are excessive, frying action is influenced；It is if small
Lobster and the mass ratio of oil are excessive, and the oil content of instant cray obtained is excessively high, poor taste.Preferably, cray and oil
Mass ratio is 1:1.5~2.5.
In step (3), if the deep-fat frying time of cray is long, the meat of cray is hardened, instant cray obtained
Poor taste；If the deep-fat frying time of cray is too short.Preferably, the deep-fat frying time of cray is 1min~2min.
The purpose of seasoning is that those skilled in the art can like according to taste to be selected in order to which cray is made to form various flavors
Select various seasoning formulas.In some embodiments, in step (4), based on the mass percent of cray, oil, salt, Thirteen Spice,
The additive amount of capsicum, Chinese prickly ash and beer is respectively：Oil 2%~6%, salt 1%~4%, Thirteen Spice 2%~6%, capsicum 2%~
6%th, Chinese prickly ash 2%~6%, beer 80%~120%.It was found by the inventors of the present invention that this hair is combined using above-mentioned seasoning formula
The boiling method of bright uniqueness, just, meat smell is pure and fresh, soft or hard appropriateness, containing light for the instant cray shell colour purity processed
Beer flavor, and with the distinctive delicious flavour of cray.
In step (4), if stir-frying overlong time, the meat of cray are harder；If stir-frying, the time is too short, and cray can not have
It imitates tasty.In addition, stir-frying overlong time or too short all having a negative impact to the flavor of instant cray obtained.Preferably,
The stir-frying time is 1.5min~2.5min.
The present invention also provides instant crays made from instant cray processing method using the present invention.
With reference to embodiment, the invention will be further described.These embodiments are the side of being preferably implemented of the just present invention
Formula is illustrated, and protection scope of the present invention is not read as pertaining only to these embodiments.
Embodiment 1
Select four limbs perfect, be uniform in size, the non-harmful fresh and alive cray of health, put it into trash ice water and cause its sudden
Extremely, head is extractd, is rinsed well with clear water.The oil of 200g is added in into pot, takes 100g treated cray to be put into pot oily
It is taken out after fried 1.5min.Then it is seasoned, 4g oil, 2.5g salt, 4g Thirteen Spices, 4g capsicums and 4g Chinese prickly ashes is added in into pot, it will
Fried cray is put into togerther in pot the 2min that stir-fries, and adds 100g beer, receives juice to dry.Aluminium foil is used after cray cooling
Bag packaging, vacuum sealing is carried out with vacuum packing machine；By the cray that vacuum seal installs at 80 DEG C pasteurize 20min, it is cold
But to room temperature, preservation is carried out under room temperature.Standards of grading according to table 1 periodically instant cray obtained is carried out subjective appreciation,
Micro organism quantity detects and shelf-life monitoring, the result is shown in Figure 1.
Integrated sensory's grade form of 1 instant cray of table
Embodiment 2
Select four limbs perfect, be uniform in size, the non-harmful fresh and alive cray of health, put it into trash ice water and cause its sudden
Extremely, head is extractd, after cray is rinsed well with clear water, 100g crays is put into 200g antistaling agents and impregnate 10min, are taken
Go out and drain 1min at room temperature.The antistaling agent prescription component is：Based on the weight percent of water, potassium sorbate 0.05%, dehydrogenation second
Sour sodium 0.03%, epsilon-polylysine 0.02% and chitosan 0.28%.Other processing steps are same as Example 1.According to table 1
Standards of grading periodically carry out instant cray obtained subjective appreciation, micro organism quantity detection and shelf-life monitoring, the result is shown in
Fig. 2.
Sterilization mode in example 2 is changed to 121 DEG C, 20min high temperature high pressure sterilizings, two kinds of different sterilization modes are obtained
Cray be detected.As shown in table 2, the hydrolysis amino acid total amount of the cray of high temperature high pressure sterilizing processing is significantly higher than bar
Cray (the P of family name's sterilization processing<0.05), and at least amino acid conspicuousness of more than half is higher than high temperature high pressure sterilizing processing
Cray (P<0.05), illustrate compared with the cray of high temperature high pressure sterilizing processing, the cray hydrolysis ammonia of bus sterilization processing
Base acid loss is less.As shown in table 3, hardness, elasticity, deadlocked property, the chewability of the cray of pasteurize processing are significantly high
In the cray (P of high temperature high pressure sterilizing processing<0.05), therefore, compared with the cray of high temperature high pressure sterilizing processing, Pasteur kills
Bacterium processing cray meat more compact it is thick and solid, elasticity and chew etc. mouthfeels it is more preferable.Utilize headspace solid-phase microextraction-gas chromatography mass spectrometry
The cray shrimp for cray shrimp and the high temperature high pressure sterilizing processing that instrument (GC-MS) handles pasteurize is detected, and is tied
Fruit such as table 4, two kinds of different sterilization modes compare, using main volatile aroma compound in the cray of pasteurize mode
Hydro carbons, aldehydes, the relative amount of esters are above high temperature sterilization mode, illustrate this sterilization mode higher temperatures sterilization to cray
Flavor substance loss is relatively low.The housing color and luster whiting of cray after autoclave sterilization, this may be due to high temperature high pressure process
Meat fiber and musculature internal structure is made to change.Pasteurize can preferably keep the quality of product, cray
The bright of housing.Therefore, in some preferred embodiments, sterilization treatment is carried out using pasteurize.Pasteurize
Condition can be configured according to actual conditions, such as the condition of pasteurize is 80 DEG C, 15min~25min.
The cray hydrolysis amino acid composition and content of 2 two kinds of processing modes of table
Note：The identical no conspicuousness of colleague's letter, letter of going together difference is without conspicuousness.
The cray texture of 3 two kinds of processing modes of table compares
Note：The identical no conspicuousness of colleague's letter, letter of going together difference is without conspicuousness.
4 cray shrimp analysis of volatile components of table
Note：The identical no conspicuousness of colleague's letter, letter of going together difference is without conspicuousness.
Fig. 1 and Fig. 2 is it can be found that under room temperature storage condition, and the shelf life of instant cray can only reach made from embodiment 1
To 6d；The shelf life of instant cray is up to 30d or so made from embodiment 2.By using antistaling agent produced by the present invention, energy
The enough decline for effectively slowing down cray organoleptic quality extends the shelf life of product.It is processed using the processing method of the present invention
Instant cray pure color, smell is pure and fresh, the soft or hard appropriateness of meat, distinctive with cray containing light beer flavor
Delicious flavour.
Although with reference to illustrative embodiments, invention has been described, but it is to be understood that the present invention does not limit to
The specific embodiment that Yu Wenzhong is described in detail and shows, in the case of without departing from claims limited range, this
Field technology personnel can make various changes to the illustrative embodiments.
Claims (10)
1. a kind of antistaling agent, which is characterized in that including：
Water；And
By weight percentage, potassium sorbate 0.03%~0.07%, dehydroactic acid sodium 0.01%~0.05%, epsilon-polylysine
0.01%~0.04% and chitosan 0.1%~0.05%.
2. a kind of instant cray processing method using antistaling agent described in claim 1, which is characterized in that including walking as follows
Suddenly：
(1) it is cray is lethal, and rinsed well with clear water；
(2) cray rinsed well is placed in the antistaling agent and impregnated, then taken out and drain；
(3) will be taken out after step (2) treated cray frying；
(4) by step (3), treated that cray stir-fries together with oil, salt, Thirteen Spice, capsicum and Chinese prickly ash, and stir-frying terminates backward
Beer is wherein added in, juice is then received to doing, obtains the instant cray.
3. instant cray processing method as claimed in claim 2, which is characterized in that further comprise：
(5) Vacuum Package and/or pasteurization are carried out to the instant cray.
4. instant cray processing method as claimed in claim 2, which is characterized in that by the following method will in step (1)
Cray is lethal：
Cray is put into trash ice water and causes its sudden death；And/or extract the head of cray.
5. instant cray processing method as claimed in claim 2, which is characterized in that in step (2), cray and the guarantor
Fresh dose of mass ratio is 1:1.5~2.5；And/or soaking time of the cray in the antistaling agent is 8min~12min.
6. instant cray processing method as claimed in claim 2, which is characterized in that in step (3), cray and the matter of oil
Amount is than being 1:1.5~2.5；And/or the deep-fat frying time of cray is 1min~2min.
7. instant cray processing method as claimed in claim 2, which is characterized in that in step (4), by the quality of cray
Percentages, oil, salt, Thirteen Spice, capsicum, the additive amount of Chinese prickly ash and beer are respectively：Oil 2%~6%, salt 1%~4%, ten
Three perfume (or spice) 2%~6%, capsicum 2%~6%, Chinese prickly ash 2%~6%, beer 80%~120%.
8. the instant cray processing method as described in claim 2 or 7, which is characterized in that the stir-frying time in step (4) is
1.5min~2.5min.
9. instant cray processing method as claimed in claim 3, which is characterized in that the condition of pasteurize is 80 DEG C,
15min~25min.
10. using instant cray made from the instant cray processing method as described in claim 2-9 is any.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711356210.4A CN108094502A (en) | 2017-12-16 | 2017-12-16 | A kind of antistaling agent, using the instant cray of the antistaling agent and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711356210.4A CN108094502A (en) | 2017-12-16 | 2017-12-16 | A kind of antistaling agent, using the instant cray of the antistaling agent and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094502A true CN108094502A (en) | 2018-06-01 |
Family
ID=62216458
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711356210.4A Pending CN108094502A (en) | 2017-12-16 | 2017-12-16 | A kind of antistaling agent, using the instant cray of the antistaling agent and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108094502A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820161A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of long shelf-life shortening lobster |
| CN112006240A (en) * | 2019-05-28 | 2020-12-01 | 巢湖市大鑫食品有限公司 | Processing method for removing fishy smell of instant crayfish |
| CN112401169A (en) * | 2020-11-20 | 2021-02-26 | 湖北桐梓湖食品股份有限公司 | Low-temperature quick-freezing method for quick-frozen crayfish products |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912127A (en) * | 2010-08-07 | 2010-12-15 | 潜江市利荣红透天水产实业有限公司 | Hot and spicy crawfish and preparation method thereof |
| CN102232412A (en) * | 2010-04-26 | 2011-11-09 | 林欣大 | Formula of natural preservative for vegetable products |
| CN105462950A (en) * | 2016-02-16 | 2016-04-06 | 上海青瑞食品科技有限公司 | Liquid enzyme preparation and preparation method thereof |
| CN105942305A (en) * | 2016-06-19 | 2016-09-21 | 江南大学 | Processing method for instant refrigerated delicious crayfishes |
| CN105942303A (en) * | 2016-03-18 | 2016-09-21 | 安徽民祯生物工程有限公司 | Processing and preservation of ready-to-eat crayfish |
| CN107410442A (en) * | 2017-05-15 | 2017-12-01 | 重庆凰巢实业有限公司 | A kind of meat product antistaling disinfectant and preparation method thereof |
-
2017
- 2017-12-16 CN CN201711356210.4A patent/CN108094502A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232412A (en) * | 2010-04-26 | 2011-11-09 | 林欣大 | Formula of natural preservative for vegetable products |
| CN101912127A (en) * | 2010-08-07 | 2010-12-15 | 潜江市利荣红透天水产实业有限公司 | Hot and spicy crawfish and preparation method thereof |
| CN105462950A (en) * | 2016-02-16 | 2016-04-06 | 上海青瑞食品科技有限公司 | Liquid enzyme preparation and preparation method thereof |
| CN105942303A (en) * | 2016-03-18 | 2016-09-21 | 安徽民祯生物工程有限公司 | Processing and preservation of ready-to-eat crayfish |
| CN105942305A (en) * | 2016-06-19 | 2016-09-21 | 江南大学 | Processing method for instant refrigerated delicious crayfishes |
| CN107410442A (en) * | 2017-05-15 | 2017-12-01 | 重庆凰巢实业有限公司 | A kind of meat product antistaling disinfectant and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 于晓慧: "即食小龙虾保鲜剂的复配及其抑菌机理的初步研究", 《中国优秀硕士论文电子期刊网 工程科技Ⅰ辑》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820161A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of long shelf-life shortening lobster |
| CN112006240A (en) * | 2019-05-28 | 2020-12-01 | 巢湖市大鑫食品有限公司 | Processing method for removing fishy smell of instant crayfish |
| CN112401169A (en) * | 2020-11-20 | 2021-02-26 | 湖北桐梓湖食品股份有限公司 | Low-temperature quick-freezing method for quick-frozen crayfish products |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Sampels | The effects of processing technologies and preparation on the final quality of fish products | |
| Venugopal et al. | Traditional methods to process underutilized fish species for human consumption | |
| KR102009983B1 (en) | Manufacturing method of prawn soy and prwan boiled down in soy sauce | |
| CN107624859A (en) | A kind of cray composite preservative and cray fresh-keeping treating method | |
| CN105310025A (en) | Processing process of seasoning squid soft cans | |
| CN105995669B (en) | A kind of instant mustard oyster food of green and its processing method | |
| CN107668168A (en) | The preservation method of instant seasoning cray | |
| CN108094502A (en) | A kind of antistaling agent, using the instant cray of the antistaling agent and its processing method | |
| CN109105777A (en) | A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof | |
| JP2006223115A (en) | Healthy kimchi and other pickle | |
| CN101254002A (en) | Production method of air-dry fish can | |
| CN107094855A (en) | A kind of low dose irradiation preservation method of swimming crab | |
| CN103960691A (en) | Processing and production technology of tea flavored salted bream fishes | |
| CN104171986A (en) | Preparation method of sour chopped chili | |
| CN104770776A (en) | A processing method of seasoned squids | |
| CN105394622A (en) | Yellow croaker can and making method thereof | |
| JP2003310208A (en) | Discoloration preventing agent for food and method for preventing discoloration of food | |
| KR20030048370A (en) | Food preservative composition and food comprising the same | |
| KR100702267B1 (en) | Low Salt Basting and Preserved Seasoning Fish and Shellfish with Salt | |
| CN109430376A (en) | A kind of thorn tender bud compelx coating agent and coating method | |
| Raghavan et al. | Influence of processing on lipids and lipid oxidation in aquatic foods | |
| KR101163562B1 (en) | Steamed rice containing extract of medicinal crops and manufacturing thereof | |
| CN107279259A (en) | A kind of aquatic product cold storage freshness preservation agent | |
| CN107712698A (en) | A kind of preparation method of chrysanthemum canned fish | |
| CN107212312A (en) | A kind of production method of instant abalone |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180601 |
|
| RJ01 | Rejection of invention patent application after publication |