CN108783372A - A kind of dried yellow croaker curing agent and its application - Google Patents
A kind of dried yellow croaker curing agent and its application Download PDFInfo
- Publication number
- CN108783372A CN108783372A CN201710919402.5A CN201710919402A CN108783372A CN 108783372 A CN108783372 A CN 108783372A CN 201710919402 A CN201710919402 A CN 201710919402A CN 108783372 A CN108783372 A CN 108783372A
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- CN
- China
- Prior art keywords
- yellow croaker
- curing agent
- dried
- dried yellow
- marinated
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- 241001596950 Larimichthys crocea Species 0.000 title claims abstract description 76
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229940025902 konjac mannan Drugs 0.000 claims abstract description 13
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000012207 sodium gluconate Nutrition 0.000 claims abstract description 12
- 239000000176 sodium gluconate Substances 0.000 claims abstract description 12
- 229940005574 sodium gluconate Drugs 0.000 claims abstract description 12
- 229960003237 betaine Drugs 0.000 claims abstract description 8
- 235000011187 glycerol Nutrition 0.000 claims abstract description 8
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 3
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 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 1
- 241000581650 Ivesia Species 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 238000009472 formulation Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 19
- 238000009938 salting Methods 0.000 abstract description 13
- QRYRORQUOLYVBU-VBKZILBWSA-N Carnosic acid Natural products CC([C@@H]1CC2)(C)CCC[C@]1(C(O)=O)C1=C2C=C(C(C)C)C(O)=C1O QRYRORQUOLYVBU-VBKZILBWSA-N 0.000 abstract description 11
- XUSYGBPHQBWGAD-PJSUUKDQSA-N Carnosol Chemical compound CC([C@@H]1C2)(C)CCC[C@@]11C(=O)O[C@@H]2C2=C1C(O)=C(O)C(C(C)C)=C2 XUSYGBPHQBWGAD-PJSUUKDQSA-N 0.000 abstract description 11
- MMFRMKXYTWBMOM-UHFFFAOYSA-N Carnosol Natural products CCc1cc2C3CC4C(C)(C)CCCC4(C(=O)O3)c2c(O)c1O MMFRMKXYTWBMOM-UHFFFAOYSA-N 0.000 abstract description 11
- 235000004654 carnosol Nutrition 0.000 abstract description 11
- 239000011780 sodium chloride Substances 0.000 abstract description 9
- 230000008961 swelling Effects 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000012267 brine Substances 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 6
- 230000007547 defect Effects 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 13
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 238000001035 drying Methods 0.000 description 9
- 210000003205 muscle Anatomy 0.000 description 9
- 150000001413 amino acids Chemical class 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 238000007605 air drying Methods 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 230000003647 oxidation Effects 0.000 description 6
- 238000007254 oxidation reaction Methods 0.000 description 6
- 238000005554 pickling Methods 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 210000001519 tissue Anatomy 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000003556 assay Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 208000037656 Respiratory Sounds Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 240000003186 Stachytarpheta cayennensis Species 0.000 description 1
- 235000009233 Stachytarpheta cayennensis Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229960000583 acetic acid Drugs 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention provides a kind of dried yellow croaker curing agents, consist of the following mass percentage components：18~20% sodium chloride, 0.3~0.5% acetic acid, 0.3~0.5% sodium gluconate, 1~3% glycerine, 1~3% glycine betaine, 0.1~0.3% carnosol, 0.5~1% konjacmannan, surplus are water.The dried yellow croaker curing agent of the present invention, it is formulated reasonable science, can shorten salting period, improve product quality, solve the problems, such as existing single brine permeated when pickle to yellow croaker slowly, will produce swelling and nutritional ingredient and flavor substance moderate defect soluble easily in water.The present invention also provides a kind of application of dried yellow croaker curing agent in marinated yellow croaker, and step is simple, and operability is strong, can shorten salting period, are conducive to the quality for improving dried yellow croaker.
Description
Technical field
The present invention relates to aquatic products processing technical fields, more particularly, to a kind of dried yellow croaker curing agent and its application.
Background technology
Dried yellow croaker is also known as a kind of preserved fish, is process by Larimichthys crocea.Dried yellow croaker meat is solid, and color is delicious in vain, contains abundant egg
White matter and suitable fat, food play the role of appetizing, relieve inflammation or internal heat, promote the production of body fluid, invigorating blood circulation, and have very high nutritive and medicinal value.
Generally use dry method is marinated when traditional dried yellow croaker is marinated at present or brine cure.
Marinated spread after a large amount of salt pickle on fish body surface of dry method is dried or is dried again, and this method is deposited
In following defect：(1) salt seepage velocity is slow, and salting period is longer；(2) infiltration of salt is easy tod produce when uneven not with salt
Uniformly, cause each position degree of saltiness uneven；(3) cause flesh of fish quality stiff due to being dehydrated by force, poor taste, appearance compared with
Difference；(4) when pickling and when drying, fish body is contacted with air is easy to happen Oxidation of Fat and Oils phenomenon (" rusting " phenomenon)；(5) salinity mistake
Height, taste is over-salty, is unfavorable for health.
For example, 102626239 A of application publication number CN, the Chinese patent of data of publication of application 2012.08.08 disclose one
The processing technology of kind dried yellow croaker, includes the following steps：(1) fish is cutd open first after killing, cleaning, is put into 4.2% salt of fish weight
Salt marsh is carried out with 1% monosodium glutamate, (2) and then pickling bucket is placed in 10 DEG C of fresh-keeping warehouse, then the raw material of step (1) is put into pickling
In bucket, be often pickled in bucket and be sprinkled with one layer of pickling material, then take out cleaning after 12 hours salt marsh, (3) last gained step (2) send to
Drying chamber is baked, and temperature is controlled at 40~60 DEG C, is sent after the dried fish stripping and slicing after drying to refrigerating chamber low temperature and is kept in, and is added and is adjusted after taking-up
Taste substance seasons liquor-saturated system, quantitative package of then weighing, deepfreeze.The dried yellow croaker is marinated using traditional dry method, still deposits
In drawbacks described above.
Brine cure is that fish soaking is carried out to leaching to salt down in saline solution, and brine cure salt can equably penetrate into fish body,
Fish body does not contact outside air, is not easy to cause fat oxidation (" rusting " phenomenon), the appearance and better flavor of product, but wet salting
When infiltration it is slow, and swelling can occur for flesh of fish surface, and the position of swelling is generated when dry and can acutely shrink and causes to crack, is influenced outer
It sees, while part nutritional ingredient when wet salting in the flesh of fish and flavor substance can be soluble in water, cannot more fully keep fish original
Nutritional ingredient and flavor.
Invention content
The present invention is to solve the above-mentioned technical problem present in the Larimichthys crocea pickling process of the prior art, provide one
Kind is formulated reasonable science, can shorten salting period, improve the dried yellow croaker curing agent of product quality.
The present invention also provides a kind of application of dried yellow croaker curing agent in marinated yellow croaker, and step is simple, and operability is strong.
To achieve the goals above, the present invention uses following technical scheme：
A kind of dried yellow croaker curing agent of the present invention, consists of the following mass percentage components：18~20% sodium chloride,
0.3~0.5% acetic acid, 0.3~0.5% sodium gluconate, 1~3% glycerine, 1~3% glycine betaine, 0.1~0.3% rat-tail
Careless phenol, 0.5~1% konjacmannan, surplus are water.The present invention is oozed when being pickled to yellow croaker for existing single brine
It is thoroughly slow, will produce swelling and nutritional ingredient and flavor substance moderate defect soluble easily in water, provide a kind of dried yellow croaker curing agent, this
In addition to sodium chloride in the curing agent of invention, acetic acid, sodium gluconate, glycerine, glycine betaine, carnosol, konjaku are also added
Osmotic pressure can be improved in mannosan, wherein glycine betaine, accelerates the diffusion of sodium chloride, increases the interior milliosmolarity of sodium chloride；Acetic acid in addition to
It can play outside certain antibacterial, antisepsis, also coordinate with sodium chloride, the fish body protein coagulation of dissolving can be made, to reduce
The stripping quantity of protein keeps the nutritional ingredient of the flesh of fish, improves the edible value of dried yellow croaker, but the addition of acetic acid cannot mistake
It is more, it otherwise will produce tart flavour；Sodium gluconate can inhibit the dissolving of protein；Glycerine can be with the fat and egg in yellow croaker tissue
White matter combines, and increases polar group, and part Free water is switched to irreducible water, reduces water activity, improves preservation term；Dried yellow croaker exists
It is because fat is contacted with oxygen occurs oxidation decomposition at grease, therefore in the present invention to occur " rusting " phenomenon in process
Carnosol is added, carnosol has excellent inoxidizability, can be combined instead with fat competition and prior to fat with oxygen
It answers, to avoid fat oxidation that " rusting " phenomenon occurs；When fish body is impregnated in curing agent, flesh of fish surface can occur swollen because of water
Profit will produce fine cracks even meat mincing when dry and influence appearance, by the way that konjacmannan is added to solve in the present invention
The certainly problem, konjacmannan can improve the viscosity and structural strength between structure of fish muscle, to inhibit flesh of fish swelling, to
The generation for reducing crackle, improves the exterior quality of product, while konjacmannan can also inhibit the outflow of protein, and can change
The stability of rare book invention curing agent, but the addition of konjacmannan cannot be excessive, otherwise can make the viscosity of curing agent
Immersion that is excessive and being unfavorable for yellow croaker is marinated.The marinated agent prescription reasonable science of the present invention is mutually cooperateed between each component, can be contracted
Short salting period improves the quality of product.
A kind of application of dried yellow croaker curing agent in marinated yellow croaker, concrete application method are：It will split and go along ridge bone
The gill goes the yellow croaker after internal organ to clean, airing to surface it is anhydrous drip to be placed in vacuum environment vacuumize 10~15min, immediately
It is placed in 20~30min of immersion in the curing agent in atmospheric pressure environment, after repeating the above steps at least once, pulls yellow croaker out control water i.e.
It completes marinated.Contain moisture and air in Fish tissue, curing agent can be hindered to infiltrate into Fish tissue when marinated, salted down simultaneously
Cell dehydration will produce water again when processed, to further curing agent be hindered to infiltrate into Fish tissue, influence marinated effect and effect
Rate, to solve the problems, such as this, the present invention has carried out reformed AHP to pickling process, is first vacuumized to yellow croaker and is pickled again,
It first passes through and vacuumizes so that the moisture in Fish tissue and gas discharge, you can reduce oxidation, and be conducive to bleeding agent
Rapid osmotic, then under normal pressure carry out brine cure when, curing agent can rapidly diffuse into fish body group under pressure
It is quickly marinated to knit middle realization, greatly reduces the marinated time, can not only reduce the loss of flavor substance and nutritional ingredient, but also can avoid
Too long swelling occurs for flesh of fish immersion.
Preferably, the mass ratio of the yellow croaker and curing agent is 1:5~10.
Preferably, the curing agent temperature is 2~10 DEG C.Temperature is too low, and curing agent seepage velocity is slow, and temperature is excessively high,
Swelling easily occurs for yellow croaker, and perishable, considers, and curing agent temperature selects 2~10 DEG C.
Therefore, the present invention has the advantages that：
(1) a kind of dried yellow croaker curing agent is provided, reasonable science is formulated, capable of shortening salting period, (salting period foreshortens to 1
Hour or so), improve product quality, efficiently solve existing single brine permeated when pickle to yellow croaker slowly, can produce
The problem of raw swelling and nutritional ingredient and flavor substance moderate defect soluble easily in water；
(2) a kind of application of dried yellow croaker curing agent in marinated yellow croaker is provided, step is simple, and operability is strong, can contract
Short salting period is conducive to the quality for improving dried yellow croaker.
Specific implementation mode
Below by specific implementation mode, the present invention will be further described.
Embodiment 1
(1) it cleans：Yellow croaker is cleaned up, is splitted along ridge bone, the gill is removed, goes after internal organ to be eluted with water and airing is to surface
It is anhydrous to drip；
(2) interval is marinated：Yellow croaker is placed in vacuum environment after vacuumizing 12min, is immediately placed on salting down in atmospheric pressure environment
Impregnate 25min in preparation, the mass ratio of yellow croaker and curing agent is 1：8, curing agent temperature is 5 DEG C, and curing agent is by following quality hundred
The group of ratio is divided to be grouped as：19% sodium chloride, 0.4% acetic acid, 0.4% sodium gluconate, 2% glycerine, 2% glycine betaine, 0.2%
Carnosol, 0.7% konjacmannan, surplus are water, after repeating the above steps once, pull yellow croaker out control water；
(3) it is combined drying：First yellow croaker is carried out being dried under vacuum to water content being 35%, then carries out heated-air drying to water content
It is 12%, vacuum drying technological parameter is：The technological parameter of temperature 45 C, vacuum degree 15kPa, heated-air drying is：Hot wind temperature
110 DEG C of degree, hot wind wind speed are 0.7m/s；
(4) it is vacuum-packed：It is packed by required specification with packaging bag after yellow croaker after drying is cooled to room temperature, is taken out after sterilization
Vacuum Package.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, Volatile Base Nitrogen (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, and measurement result is as shown in table 1, wherein：
Muscle extract Contents of Amino Acids method is：Flesh of fish 10g is taken, suitable quantity of water is added to grind, adds 80% ethyl alcohol
Protein, filtering are removed, distillation removal ethyl alcohol is simultaneously settled to 100ml, is measured with automatic amino acid analyzer；
Volatile Base Nitrogen (TVB-N) measures：Semi-micro-sample distillation.
Ocular estimate：Select 5 professional persons, body surface crackle, the color and luster of the dried yellow croaker that directly detects by an unaided eye, wherein body surface
Line splits weight and accounts for 50%, and color and luster weight accounts for 50%, and result is given a mark according to the observation, and total score divided by number, score is higher, appearance
Quality is better.
Specific evaluation criterion is as follows：
Total number of bacteria measures：With tablet culture counting method.
Determination of POV：It is executed by GB/T5009.37.
Measure that the results are shown in Table 1.
Comparative example 1
Comparative example 1 compared with Example 1, difference lies in：It is not added with carnosol, replaces carnosol with water, remaining is complete
It is exactly the same.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, Volatile Base Nitrogen (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, and for assay method with embodiment 1, test result is as shown in table 1.
Comparative example 2
Compared with Example 1, difference lies in substitute carnosol, remaining is complete to comparative example 2 using antioxidant vitamin C
It is exactly the same.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, Volatile Base Nitrogen (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, and for assay method with embodiment 1, test result is as shown in table 1.
Comparative example 3
Comparative example 3 compared with Example 1, difference lies in：It is not added with konjacmannan, replaces kanjak mannan poly- with water
Sugar, remaining is identical.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, Volatile Base Nitrogen (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, and for assay method with embodiment 1, test result is as shown in table 1.
Comparative example 4
Comparative example 4 compared with Example 1, difference lies in：It is not added with sodium gluconate, sodium gluconate is replaced with water,
It is remaining identical.
Obtained dried yellow croaker is carried out to muscle extract Contents of Amino Acids respectively, Volatile Base Nitrogen (TVB-N) is surveyed
Fixed, subjective appreciation, total number of bacteria measure and determination of POV, and for assay method with embodiment 1, test result is as shown in table 1.
The test result of table 1 embodiment 1 and dried yellow croaker in comparative example 1~4
According to embodiment 1 in table 1 and comparative example 1, the test result of comparative example 2 it is found that carnosol have it is more excellent
Inoxidizability, avoid fat oxidation occur " rusting " phenomenon, be conducive to improve dried yellow croaker exterior quality.
According to the test result of embodiment 1 in table 1 and comparative example 3 it is found that being not added with the dried yellow croaker body of konjacmannan
The scoring of surface check is relatively low, illustrates viscosity and structural strength between konjacmannan can improve structure of fish muscle, inhibits the flesh of fish
Swelling improves the exterior quality of product to reduce the generation of crackle.
According to the test result of embodiment 1 in table 1 and comparative example 4 it is found that being not added with the dried yellow croaker muscle of sodium gluconate
Extract amino acid content is relatively low, illustrates that sodium gluconate can inhibit the dissolving of protein.
Embodiment 2
(1) it cleans：Yellow croaker is cleaned up, is splitted along ridge bone, the gill is removed, goes after internal organ to be eluted with water and airing is to surface
It is anhydrous to drip；
(2) interval is marinated：Yellow croaker is placed in vacuum environment after vacuumizing 10min, is immediately placed on salting down in atmospheric pressure environment
Impregnate 20min in preparation, the mass ratio of yellow croaker and curing agent is 1：5, curing agent temperature is 2 DEG C, and curing agent is by following quality hundred
The group of ratio is divided to be grouped as：18% sodium chloride, 0.3% acetic acid, 0.3% sodium gluconate, 1% glycerine, 1% glycine betaine, 0.1%
Carnosol, 0.5% konjacmannan, surplus are water, after repeating the above steps once, pull yellow croaker out control water；
(3) it is combined drying：First yellow croaker is carried out being dried under vacuum to water content being 30%, then carries out heated-air drying to water content
It is 10%, vacuum drying technological parameter is：40 DEG C of temperature, the technological parameter of vacuum degree 10kPa, heated-air drying are：Hot wind temperature
100 DEG C of degree, hot wind wind speed are 0.5m/s；
(4) it is vacuum-packed：It is packed by required specification with packaging bag after yellow croaker after drying is cooled to room temperature, is taken out after sterilization
Vacuum Package.
Embodiment 3
(1) it cleans：Yellow croaker is cleaned up, is splitted along ridge bone, the gill is removed, goes after internal organ to be eluted with water and airing is to surface
It is anhydrous to drip；
(2) interval is marinated：Yellow croaker is placed in vacuum environment after vacuumizing 15min, is immediately placed on salting down in atmospheric pressure environment
Impregnate 30min in preparation, the mass ratio of yellow croaker and curing agent is 1：10, curing agent temperature is 10 DEG C, and curing agent is by following quality
The group of percentage is grouped as：20% sodium chloride, 0.5% acetic acid, 0.5% sodium gluconate, 3% glycerine, 3% glycine betaine,
0.3% carnosol, 1% konjacmannan, surplus are water, after repeating the above steps once, pull yellow croaker out control water；
(3) it is combined drying：First yellow croaker is carried out being dried under vacuum to water content being 40%, then carries out heated-air drying to water content
It is 15%, vacuum drying technological parameter is：The technological parameter of temperature 60 C, vacuum degree 20kPa, heated-air drying is：Hot wind temperature
120 DEG C of degree, hot wind wind speed are 1m/s；
(4) it is vacuum-packed：It is packed by required specification with packaging bag after yellow croaker after drying is cooled to room temperature, is taken out after sterilization
Vacuum Package.
Above-mentioned embodiment is only a preferred solution of the present invention, not the present invention is made in any form
Limitation, on the premise of not exceeding the technical scheme recorded in the claims also other variations and modifications.
Claims (4)
1. a kind of dried yellow croaker curing agent, which is characterized in that it consists of the following mass percentage components：18~20% chlorinations
Sodium, 0.3~0.5% acetic acid, 0.3~0.5% sodium gluconate, 1~3% glycerine, 1~3% glycine betaine, 0.1~0.3% mouse
Tail grass phenol, 0.5~1% konjacmannan, surplus are water.
2. a kind of application of dried yellow croaker curing agent as described in claim 1 in marinated yellow croaker, which is characterized in that concrete application
Method is：The gill being splitted and being gone along ridge bone, the yellow croaker after internal organ is gone to clean, airing to anhydrous drip in surface is placed on vacuum ring
Vacuumize 10~15min in border, be immediately placed in the curing agent in atmospheric pressure environment 20~30min of immersion, repeat the above steps to
After lacking once, pulls yellow croaker out control water and complete to pickle.
3. application of the dried yellow croaker curing agent according to claim 1 in marinated yellow croaker, which is characterized in that the yellow croaker with
The mass ratio of curing agent is 1:5~10.
4. application of the dried yellow croaker curing agent according to claim 2 or 3 in marinated yellow croaker, which is characterized in that described to salt down
Formulation temperature is 2~10 DEG C.
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