CN108850979A - A kind of spice salt production process inhibiting cured fish oxidation - Google Patents
A kind of spice salt production process inhibiting cured fish oxidation Download PDFInfo
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- CN108850979A CN108850979A CN201810657846.0A CN201810657846A CN108850979A CN 108850979 A CN108850979 A CN 108850979A CN 201810657846 A CN201810657846 A CN 201810657846A CN 108850979 A CN108850979 A CN 108850979A
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- spice
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- 235000013599 spices Nutrition 0.000 title claims abstract description 141
- 150000003839 salts Chemical class 0.000 title claims abstract description 113
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 75
- 230000003647 oxidation Effects 0.000 title claims abstract description 27
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 230000002401 inhibitory effect Effects 0.000 title claims abstract description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 35
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 23
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 23
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 23
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 20
- 238000002386 leaching Methods 0.000 claims abstract description 20
- 239000001116 FEMA 4028 Substances 0.000 claims abstract description 19
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 19
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 19
- 229960004853 betadex Drugs 0.000 claims abstract description 19
- 238000002288 cocrystallisation Methods 0.000 claims abstract description 18
- 235000019441 ethanol Nutrition 0.000 claims abstract description 17
- 240000007232 Illicium verum Species 0.000 claims abstract description 13
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 13
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 13
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 239000001702 nutmeg Substances 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000003825 pressing Methods 0.000 claims abstract description 8
- 244000270834 Myristica fragrans Species 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims description 24
- 235000013409 condiments Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 239000002893 slag Substances 0.000 claims description 12
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 8
- 230000002093 peripheral effect Effects 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 13
- 239000003963 antioxidant agent Substances 0.000 abstract description 12
- 238000004140 cleaning Methods 0.000 abstract description 7
- 238000000227 grinding Methods 0.000 abstract 1
- 238000007873 sieving Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 60
- 235000006708 antioxidants Nutrition 0.000 description 11
- 241000498779 Myristica Species 0.000 description 9
- 239000007788 liquid Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- -1 Ion radical Chemical class 0.000 description 5
- 239000013078 crystal Substances 0.000 description 5
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 5
- 230000002209 hydrophobic effect Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- 230000002000 scavenging effect Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- OTEKOJQFKOIXMU-UHFFFAOYSA-N 1,4-bis(trichloromethyl)benzene Chemical compound ClC(Cl)(Cl)C1=CC=C(C(Cl)(Cl)Cl)C=C1 OTEKOJQFKOIXMU-UHFFFAOYSA-N 0.000 description 4
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 239000012267 brine Substances 0.000 description 4
- 235000013332 fish product Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000002699 waste material Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 150000002978 peroxides Chemical class 0.000 description 3
- 241000194032 Enterococcus faecalis Species 0.000 description 2
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940032049 enterococcus faecalis Drugs 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 238000005286 illumination Methods 0.000 description 2
- 229920005610 lignin Polymers 0.000 description 2
- 239000008601 oleoresin Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000037351 starvation Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000004250 tert-Butylhydroquinone Substances 0.000 description 2
- 235000019281 tert-butylhydroquinone Nutrition 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 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 description 1
- 241000218394 Magnolia liliiflora Species 0.000 description 1
- 241001622901 Scomberomorus commerson Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000012803 optimization experiment Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
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- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
A kind of spice salt production process inhibiting cured fish oxidation, includes the following steps：1）By the spice mix grinding and sieving of cloves, illiciumverum, Chinese prickly ash, nutmeg and galanga, 10-30 times of ethanol solution is added and impregnates 2-5h at 30-80 DEG C after pressing, obtains spice leaching liquor；（2）1-6 times of spice leaching liquor is added into salt, and is separately added into the beta-cyclodextrin of 2-10% and the maltodextrin of 2-10%, boils heating concentration, ethyl alcohol is recycled, is heated while stirring, is done until moisture is received, material is fully crystallized, and obtains spice salt cocrystallization embedded object；（3）It crushes, crosses 30 meshes.The present invention can effectively prevent the loss of antioxidant content in spice, and effective component can be evenly distributed on flesh of fish surface with salt, and it is fast to penetrate into flesh of fish speed, and flesh of fish surface is without spice fines, without cleaning, it is easy to accomplish the standardization green production of cured fish.
Description
Technical field
The invention belongs to food processing technology field, it is related to inhibiting the spice salt preparation of cured fish oxidation.
Background technique
Cured fish is one of famous traditional native article in China, is cured meat and fish good merchantable brand.Although various regions processing technology is different,
It but is formed marinated, drying through salt after fresh fish slaughter.Traditional cured fish usually produces in winter, and salt dosage is up to 10%,
Storage period is 3-6 months, and with the raising of temperature, grease can be aoxidized quickly, causes cured fish rotten.It can be appropriate using vacuum packaging
Product is delayed to aoxidize, but cannot be from solving the problems, such as at all, effect is limited.Some producers are chemically synthesized anti-oxidant by adding
Agent, such as：TBHQ, sodium iso-vc etc., to inhibit cured fish to aoxidize, but the antioxidant for adding chemistry just receives more and more consumers
It contradicts.Therefore, a kind of Natural Antioxidants that can efficiently inhibit cured fish to aoxidize are badly in need of in cured fish production.
Spice is common seasoning, has the function of that flavouring is dispelled raw meat, the effect of improving a poor appetite.Research also indicates that spice
Have the function of anti-oxidant and antibacterial.But it is used to inhibiting cured fish oxidation there are following main problem spice, first, can have
Effect, which inhibits the spice composition of cured fish Oxidation of Fat and Oils to be screened and optimized, just can determine that；Second, graininess spice, perfume (or spice)
Pungent material essential oil or oleoresin are difficult to be uniformly mixed with raw material fish when marinated；Third, the spice of powdery still contain more
It is slow to have that effective component penetrates into fish body when marinated for cellulose, lignin；4th, the spice fines of powdery can stick
Invest fish body surface, the time-consuming water wasting of when cleaning, and be difficult to clean up, influence cured fish product appearance.
Summary of the invention
The purpose of the present invention is in view of the deficiencies of the prior art, propose a kind of spice salt preparation side of inhibition cured fish oxidation
Method, is effectively retained the ingredients such as the flavors such as fragrance and antioxidant in spice, and product is easy to use without slag, is easy to mix, enter
Taste is fast, significantly inhibits cured fish Oxidation of Fat and Oils, substantially reduces the discharge of salt dosage and brine waste, extends the shelf life, and helps realization
The standardization green production of cured fish.
The present invention is achieved by the following technical solutions.
A kind of spice salt production process inhibiting cured fish oxidation of the present invention, includes the following steps.
（1）The preparation of spice leaching liquor：It is 20-30% cloves, 10-30% illiciumverum, 10-30% Chinese prickly ash, 10- by weight ratio
The spice mix of 30% nutmeg and 10-20% galanga smashes it through 10-60 mesh, and the second of 10-30 times of condiment powder weight is added
Alcoholic solution impregnates 2-5h at 30-80 DEG C, after filters pressing, obtains spice leaching liquor.
（2）The preparation of spice salt cocrystallization embedded object：The spice extraction of 1-6 times of salt weight is added into salt
Liquid, and it is separately added into the beta-cyclodextrin of salt weight 2-10% and the maltodextrin of 2-10%, heating concentration is boiled, ethyl alcohol is recycled,
It heats while stirring, the peripheral speed of anchor agitator blade outer rim is 0.2-1.5m/s, is done until moisture is received, material is tied completely
Crystalline substance obtains spice salt cocrystallization embedded object.
（3）The packaging of spice salt：Spice salt cocrystallization embedded object is crushed, and 30 meshes are crossed, and the inhibition without slag is made
The spice salt finished product of cured fish oxidation.
Step of the present invention（1）Middle preferred weight ratio is 25% cloves, 20% illiciumverum, 20% Chinese prickly ash, 20% nutmeg and 15% galanga
Spice mix.
Step of the present invention（1）In spice mix is preferably smashed it through into 30 meshes.
Step of the present invention（1）In be preferably added to 20 times of condiment powder weight of ethanol solution and impregnate 3 h at 50 DEG C.
Step of the present invention（1）Middle preferred alcohol solution is 50%（v/v）Ethanol water.
Step of the present invention（2）In 2 times of salt weight of spice leaching liquor is added preferably into salt.
Step of the present invention（2）In be preferably separately added into the beta-cyclodextrin of salt weight 5% and 5% maltodextrin.
Step of the present invention（2）In the peripheral speed of preferably blade outer rim be 0.6m/s.
It is comparative studies illiciumverum, cassia bark, Chinese prickly ash, spiceleaf, cloves, meat bandit, tsaoko, fennel seeds, the root of Dahurain angelica, careless button, mountain naphthalene, old
Skin, Radix Glycyrrhizae, the flower bud of lily magnolia, galanga, fructus amomi etc. more than 20 commonly uses the oxidation resistance of spice, it is found that different spices remove super oxygen yin
Ion radical (O2 -), hydroxy radical (OH) it is different for the ability of bitter taste diazanyl free radical (DPPH) with hexichol, it is same
The ability that the water extract and alcohol extract of spice remove three kinds of free radicals is also different, chooses remove three kinds of free radical abilities by force five
Kind spice is combined optimization experiment, and spice salt is made for cured fish processing experiment, as a result, it has been found that weight ratio is 25% fourth
Perfume, 20% illiciumverum, 20% Chinese prickly ash, 20% nutmeg and 15% galanga spice mix object can effectively inhibit cured fish Oxidation of Fat and Oils, use is fresh
The peroxide value < 0.4g/100g that the cured fish product that the spice salt that fish weighs 2.7% is pickled is placed at room temperature for 9 months（With buttermeter）,
And it is suitable with the addition effect of chemical antioxidants TBHQ, and the cured fish product that traditional dry salt method is pickled is placed at room temperature for 9
The peroxide value of the moon is as high as 1.0g/100g, and the results are shown in attached figure 1.Therefore, the composition of spice mix determined by the present invention can have
Effect inhibits cured fish oxidation, and unexpected remarkable result is achieved in cured fish production application.
It is difficult to be uniformly mixed with raw material fish when marinated for graininess spice, aromatic condiment essential oil or oleoresin, and
The spice of powdery still contains more cellulose, lignin, there is a problem of that effective component infiltration fish body is slow when marinated,
The present invention is removed by the way that the effective component in five kinds of cloves, illiciumverum, Chinese prickly ash, nutmeg and galanga spice mix to be leached out
After bits, then with salt hybrid process at instant spice salt without slag.Effective component in spice can be uniformly distributed with salt
On fish body surface, it is fast to penetrate into flesh of fish speed, and fish body surface is without spice fines, without cleaning, it is easy to accomplish the standard of cured fish
Change green production.
The present invention five kinds of cloves, illiciumverum, Chinese prickly ash, nutmeg and galanga spice mix are crushed after with 50%（v/v）Ethyl alcohol
The molten and water-soluble fragrance matter of alcohol in spice, antibacterial and antioxidant content can be sufficiently leached out by aqueous solution soaking,
It effectively prevents extracting insufficient, the larger problem of loss of effective components in spice when being extracted with ethyl alcohol or water merely.
By adding beta-cyclodextrin into spice leaching liquor, the hydrophobic combination in spice can be made to include to β-ring paste
In the cavity of essence, maltodextrin, which is added, can sufficiently embed the beta-cyclodextrin containing the hydrophobic combination in spice, make β-ring paste
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in spice, to significantly extend product
Stability and the shelf-life.
The effective components such as the fragrance matter in smashed condiment powder are volatile or aoxidize, and the easy moisture absorption, unsuitable long-term
Storage.Spice leaching liquor is added in salt by the present invention, boils heating concentration, in salt crystallization, spice leaching liquor
In hydrophilic composition can enter salt crystals, with salt cocrystallization.Maltodextrin, which is added, sufficiently to be embedded containing in spice
The salt cocrystallization object of hydrophilic composition, effective starvation and illumination prevent the oxidation of the hydrophilic composition in spice from damaging
It loses, to significantly extend stability and the shelf-life of product.
The present invention heats while stirring in heating crystalline, so that the crystal of salt and beta-cyclodextrin is smaller, and with stirring
The crystal of the increase of speed, salt and beta-cyclodextrin can become very tiny, and the specific surface area of the salt of Unit Weight sharply increases
Add, the amount of hydrophilic composition also dramatically increases in spice leaching liquor entrained by cocrystallization.
To compare different processing methods to the preservation effect of flavor in spice and antioxidant content, in optimization of the invention
Under the conditions of, the spice mix that weight ratio is 25% cloves, 20% illiciumverum, 20% Chinese prickly ash, 20% nutmeg and 15% galanga is smashed it through
The 50% of 20 times of spice weight is added in 30 meshes（v/v）Ethanol water impregnate 3h at 50 DEG C, after filters pressing, obtain perfume (or spice)
Pungent material leaching liquor, the spice leaching liquor of 2 times of its weight is added into salt, and is separately added into the beta-cyclodextrin of salt weight 5%
Maltodextrin with 5%, boils heating concentration, heats while stirring, and the peripheral speed of anchor agitator blade outer rim is 0.6m/
S is crushed spice salt cocrystallization embedded object until material is fully crystallized, and after crossing 30 meshes, is weighed, and pack is made without slag
Inhibit cured fish oxidation spice salt finished product（Labeled as spice liquid+salt+beta-cyclodextrin+maltodextrin）；In same item
Under part, the spice salt finished product that maltodextrin is not added is prepared respectively（Labeled as spice liquid+salt+beta-cyclodextrin）, β-is not added
The spice salt finished product of cyclodextrin（Labeled as spice liquid+salt+maltodextrin）, the spice salt finished product of salt is not added（Mark
It is denoted as spice liquid+beta-cyclodextrin+maltodextrin）, the spice salt finished product of beta-cyclodextrin and maltodextrin is not added（Labeled as perfume (or spice)
Pungent feed liquid+salt）, the spice salt finished product of salt and maltodextrin is not added（Labeled as spice liquid+beta-cyclodextrin）, food is not added
The spice salt finished product of salt and beta-cyclodextrin（Labeled as spice liquid+maltodextrin）, and traditionally prepare fragrant pungent
Expect salt finished product（Labeled as condiment powder+salt）.After all samples are stored 12 months, their scavenging hydroxyls are measured respectively
(OH) and hexichol is for the ability of bitter taste diazanyl free radical (DPPH), and the results are shown in attached figure 2 and 3.
From attached drawing 2 and 3 as can be seen that being removed after spice salt products storage 12 months using made from the method for the present invention
The ability highest of OH and DPPH, traditional product remove the ability of the two not as good as its one third, show that the present invention can be protected effectively
Deposit the flavor and antioxidant content in spice.The Scavenging activity of maltodextrin group is not added than adding maltodextrin group low, table
Bright maltodextrin can not only sufficiently embed beta-cyclodextrin, keep beta-cyclodextrin cavity closed at both ends, moreover it is possible to it is total to embed spice salt
Crystal；The Scavenging activity of salt group is not added than adding the low of salt group, shows that salt can be with the water-soluble wind in spice
Taste and antioxidant content form cocrystallization object, to significantly extend stability and the shelf-life of product.
The present invention has the following advantages that compared with prior art.
The composition of spice mix determined by the present invention effectively can inhibit cured fish to aoxidize, and cured fish product is guaranteed the quality in room temperature storage
Phase up to 9 months or more, cured fish salt content≤4.5%.The present invention spice mix is crushed after with 50%（v/v）Ethanol water
It impregnates, the molten and water-soluble fragrance matter of the alcohol in spice, antibacterial and antioxidant content is sufficiently leached out, remove bits
Afterwards, with salt cocrystallization at instant spice salt without slag.Spice salt is easy to use, and the effective component in spice can be with
Salt is evenly distributed on fish body surface, and it is fast to penetrate into flesh of fish speed, and fish body surface is without spice fines, without cleaning, it is easy to accomplish
The standardization green production of cured fish.
The present invention pastes β-ring by the hydrophobic combination in beta-cyclodextrin inclusion compound spice, and by maltodextrin embedding
Smart cavity is closed at both ends, effectively prevent the volatilization and oxidational losses of the hydrophobic combination in spice.Meanwhile the parent in spice
Water composition and salt cocrystallization, sufficiently embed, effective starvation and illumination into salt crystals, and by maltodextrin, prevent
The only oxidational losses of the hydrophilic composition in spice.Compared with traditional condiment powder, the present invention no slag spice produced
Product salt has the advantages that stability is good and long shelf-life.
Detailed description of the invention
Fig. 1 is influence diagram of the different processing methods to cured fish peroxide value.
Fig. 2 is capable of trying hard to for different sample scavenging hydroxyls (OH).
Fig. 3 is that different samples removing hexichol can try hard to for bitter taste diazanyl free radical (DPPH).
Specific embodiment
The present invention is further described by following embodiment.
Embodiment 1.
After the spice mix that weight ratio is 25% cloves, 20% illiciumverum, 20% Chinese prickly ash, 20% nutmeg and 15% galanga is crushed
30 meshes are crossed, the 50% of 20 times of condiment powder weight is added（v/v）Ethanol water impregnate 3h at 50 DEG C, after filters pressing, obtain
To spice leaching liquor, the spice leaching liquor of 2 times of its weight is added into salt, and is separately added into β-ring of salt weight 5%
Dextrin and 5% maltodextrin, boiled through high steam, heating concentration, recycle ethyl alcohol, heat while stirring, anchor agitator paddle
The peripheral speed of leaf outer rim is 0.6m/s, is done until moisture is received, and material is fully crystallized, and obtains spice salt cocrystallization embedded object,
Spice salt cocrystallization embedded object is crushed, after crossing 30 meshes, is weighed, the perfume (or spice) for inhibiting cured fish oxidation without slag is made in pack
Pungent material salt finished product.
For obtained spice product salt in marinated grass carp, additive amount is the 3% of fresh fish weight, easy to use, in spice
Effective component can be evenly distributed on fish body surface with salt, it is fast to penetrate into flesh of fish speed, and fish body surface is without spice fines, without
Cleaning, substantially reduce the discharge of brine waste, it can be achieved that cured fish standardization green production, antioxidant effect is significant, product protect
The matter phase can significantly reduce the salt content of cured fish up to 9 months（≤5%）.Obtained spice product salt stores 12 in bag
After month, it is fragrant that scavenging hydroxyl (OH) and hexichol for the ability of bitter taste diazanyl free radical (DPPH) are all remarkably higher than tradition
Pungent feed powder product inhibits spoilage organisms enterococcus faecalis in food（Enterococcus faecalis）CGMCC1.2135 and wax-like
Bacillus（Bacillus cereus）The ability of CGMCC1.260 is also significantly stronger than traditional condiment powder product, shows this hair
Bright no slag spice product salt produced has stability good and the distinguishing feature of long shelf-life.
Embodiment 2.
After the spice mix that weight ratio is 25% cloves, 20% illiciumverum, 20% Chinese prickly ash, 20% nutmeg and 15% galanga is crushed
30 meshes are crossed, the 50% of 20 times of condiment powder weight is added（v/v）Ethanol water impregnate 2h at 65 DEG C, after filters pressing, obtain
To spice leaching liquor, the spice leaching liquor of 3 times of its weight is added into salt, and β-ring paste of salt weight 5% is added
Essence, 7.5% maltodextrin and 5% monosodium glutamate, boil through high steam, and heating concentration recycles ethyl alcohol, heats while stirring, anchor
The peripheral speed of formula propeller-blade outer rim is 0.7m/s, is done until moisture is received, material is fully crystallized, and is obtained spice salt and is tied altogether
Brilliant embedded object is crushed spice salt cocrystallization embedded object, after crossing 30 meshes, is weighed, and the inhibition cured fish without slag is made in pack
The spice salt finished product of oxidation.
For obtained spice product salt in marinated Spanish mackerel, additive amount is the 2.7% of fresh fish weight, easy to use, fragrant pungent
Effective component in material can be evenly distributed on fish body surface with salt, and it is fast to penetrate into flesh of fish speed, and fish body surface is without spice fines,
Need not cleaning, substantially reduce the discharge of brine waste, it can be achieved that cured fish standardization green production, antioxidant effect is significant, produce
The product shelf-life can significantly reduce the salt content of cured fish up to 9 months（≤4.5%）.
Embodiment 3.
After the spice mix that weight ratio is 25% cloves, 20% illiciumverum, 20% Chinese prickly ash, 20% nutmeg and 15% galanga is crushed
20 meshes are crossed, the 50% of 10 times of condiment powder weight is added（v/v）Ethanol water impregnate 2h at 70 DEG C, after filters pressing, to
The 50% of 10 times of condiment powder weight is added in spice slag（v/v）Ethanol water 2 h are impregnated at 70 DEG C, through filters pressing
Afterwards, merge the spice leaching liquor extracted twice, after extracting twice, the effective component extraction in spice is more filled
Point, the spice leaching liquor of 2 times of its weight is added into salt, and the beta-cyclodextrin and salt weight 5% of salt weight 5% is added
Maltodextrin, boiled through high steam, heating concentration, recycle ethyl alcohol, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.6 m/s, is done until moisture is received, material is fully crystallized, and spice salt cocrystallization embedded object is obtained, by spice
Salt cocrystallization embedded object is crushed, cross 30 meshes after, weigh, pack, be made without slag inhibit cured fish oxidation spice salt at
Product.
For obtained spice product salt in marinated carp, additive amount is the 3% of fresh fish weight, easy to use, in spice
Effective component can be evenly distributed on fish body surface with salt, it is fast to penetrate into flesh of fish speed, and fish body surface is without spice fines, without
Cleaning, substantially reduce the discharge of brine waste, it can be achieved that cured fish standardization green production, antioxidant effect is significant, and can show
Write the salt content for reducing cured fish（≤5%）.
Claims (8)
1. a kind of spice salt production process for inhibiting cured fish oxidation, it is characterized in that including the following steps：
（1）It is the mixed of 20-30% cloves, 10-30% illiciumverum, 10-30% Chinese prickly ash, 10-30% nutmeg and 10-20% galanga by weight ratio
10-60 mesh is crossed after conjunction condiment powder is broken, the ethanol solution that 10-30 times of condiment powder weight is added impregnates 2- at 30-80 DEG C
5h obtains spice leaching liquor after filters pressing；
（2）The spice leaching liquor of 1-6 times of salt weight is added into salt, and is separately added into β-ring of salt weight 2-10%
The maltodextrin of dextrin and 2-10% boils heating concentration, recycles ethyl alcohol, heat while stirring, anchor agitator blade outer rim
Peripheral speed is 0.2-1.5m/s, is done until moisture is received, material is fully crystallized, and obtains spice salt cocrystallization embedded object；
（3）Spice salt cocrystallization embedded object is crushed, cross 30 meshes, be made without slag inhibit cured fish oxidation spice salt at
Product.
2. a kind of spice salt production process for inhibiting cured fish oxidation according to claim 1, it is characterized in that step（1）In
Weight ratio be 25% cloves, 20% illiciumverum, 20% Chinese prickly ash, 20% nutmeg and 15% galanga spice mix.
3. a kind of spice salt production process for inhibiting cured fish oxidation according to claim 1, it is characterized in that step（1）In
Spice mix is smashed it through into 30 meshes.
4. a kind of spice salt production process for inhibiting cured fish oxidation according to claim 1, it is characterized in that step（1）In
20 times of condiment powder weight of ethanol solution is added and impregnates 3 h at 50 DEG C.
5. a kind of spice salt production process for inhibiting cured fish oxidation according to claim 1, it is characterized in that step（1）In
Ethanol solution is 50%（v/v）Ethanol water.
6. a kind of spice salt production process for inhibiting cured fish oxidation according to claim 1, it is characterized in that step（2）In
2 times of salt weight of spice leaching liquor is added into salt.
7. a kind of spice salt production process for inhibiting cured fish oxidation according to claim 1, it is characterized in that step（2）In
It is separately added into the beta-cyclodextrin of salt weight 5% and 5% maltodextrin.
8. a kind of spice salt production process for inhibiting cured fish oxidation according to claim 1, it is characterized in that step（2）In
The peripheral speed of blade outer rim is 0.6m/s.
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