CN109090211A - A kind of Rofe carp fillets preservation method - Google Patents
A kind of Rofe carp fillets preservation method Download PDFInfo
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- CN109090211A CN109090211A CN201810855767.0A CN201810855767A CN109090211A CN 109090211 A CN109090211 A CN 109090211A CN 201810855767 A CN201810855767 A CN 201810855767A CN 109090211 A CN109090211 A CN 109090211A
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- rofe carp
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- 241000252233 Cyprinus carpio Species 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000004321 preservation Methods 0.000 title claims abstract description 23
- 238000005868 electrolysis reaction Methods 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 28
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 18
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 16
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 238000003860 storage Methods 0.000 claims abstract description 11
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 11
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 3
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 230000033116 oxidation-reduction process Effects 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 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
- 229930003268 Vitamin C Natural products 0.000 claims 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims 1
- 235000017550 sodium carbonate Nutrition 0.000 claims 1
- 229910000029 sodium carbonate Inorganic materials 0.000 claims 1
- 229940001593 sodium carbonate Drugs 0.000 claims 1
- 235000019154 vitamin C Nutrition 0.000 claims 1
- 239000011718 vitamin C Substances 0.000 claims 1
- 230000003647 oxidation Effects 0.000 abstract description 8
- 238000007254 oxidation reaction Methods 0.000 abstract description 8
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 2
- 230000000452 restraining effect Effects 0.000 abstract 1
- 241000276707 Tilapia Species 0.000 description 16
- 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 description 9
- 239000004302 potassium sorbate Substances 0.000 description 9
- 229940069338 potassium sorbate Drugs 0.000 description 9
- 235000010241 potassium sorbate Nutrition 0.000 description 9
- 239000002390 adhesive tape Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 235000020989 red meat Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000001228 spectrum Methods 0.000 description 2
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 1
- 101710088194 Dehydrogenase Proteins 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 108010029165 Metmyoglobin Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 210000001082 somatic cell Anatomy 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 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
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention provides a kind of Rofe carp fillets preservation methods comprising hydrochloric acid solution: (1) being electrolysed by following steps, and electrolysis water is made；(2) electrolysis water made from step (1) is taken, the color stabilizer being made of sodium isoascorbate and sodium bicarbonate is added, obtains fresh-keeping liquid, then fresh-keeping ice is made in fresh-keeping liquid；(3) it is sealed after covering Rofe carp fillets with fresh-keeping ice in bubble chamber, then carries out iced storage, can be realized to the fresh-keeping of Rofe carp fillets.The method of the present invention effectively can carry out restraining and sterilizing bacteria to Rofe carp fillets, while be able to suppress the oxidation of fillet myoglobins again, keep fillet original color, extend the shelf life of Rofe carp fillets, can save 15~20 days at 0~1 DEG C.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of Rofe carp fillets preservation method.
Background technique
Tilapia mossambica (Oreochromis mossambicus) is also known as African crucian, Fu Shou fish etc., and its feature is feeding habits
Miscellaneous, fertility is strong, and disease resistance is strong, and very fast there are also the speed of growth, and meat is good, and flesh of fish nutritional ingredient is excellent,
Low fat high protein meets public demand, therefore this fish is had deep love for by consumer deeply；Tilapia mossambica due to be rich in nutriment,
And meat is tenderer, and this provides necessary condition for the growth and breeding of microorganism, therefore by the effect of microorganism, Tilapia Fillet
It is easily putrid and deteriorated；In addition oxidation of a large amount of myoglobins that fillet red meat part is contained vulnerable to oxygen in air, and make fillet color
It is damp dim；Due to microorganism and myoglobins oxidation, the quality and appearance of Tilapia Fillet are had a greatly reduced quality, and shorten fillet
Shelf life, and then the economic value of commodity is greatly reduced, ultimately cause economic loss.So how to extend Tilapia Fillet
Shelf life becomes the critical issue for needing to solve.
The fresh-keeping ice preservation for routine of Tilapia mossambica at present, using common ice, this preservation technology freshness date is short, and fillet are rotten
It loses seriously, is not able to satisfy requirement of the majority of consumers to Tilapia Fillet quality.
Subacidity electrolysis water is also known as hypochloric acid water, is found by Japanese Scientists in the 1990s, and in quilt in 2002
Japan is appointed as the fungicide in food additives.The effective chlorine composition of subacidity electrolysis water is mainly hypochlorous acid, have efficiently,
Wide spectrum, safe and environment-friendly, inexpensive and easy the characteristics of producing；The sterilization mechanism of subacidity electrolysis water viewpoint reliable at present
It is hypochlorous acid molecular action in somatic cells, can not only has an effect with cell wall, but also because its molecule is small, is in electroneutral,
Thus easily enter and oxidation occur with protein into the cell or destroys the activity of its phosphate dehydrogenase, make glycometabolism lack of proper care and
Lethal cell.Tilapia Fillet color is the important indicator for determining fillet quality, and a large amount of flesh red eggs are contained in fillet red meat part
The white oxidation vulnerable to oxygen in air becomes metmyoglobin, makes fillet that offending crineous be presented.Although slightly sour
Property electrolysis water there is efficient bactericidal property, but can only also reduce the initial bacterium number amount in part on Tilapia Fillet, and with when
Between elapse, Rofe carp fillets color can be deteriorated, it is seen that in order to make subacidity electrolysis water that can play effect during storing fillet, together
When maintain the preferable color of Tilapia Fillet, need to be improved further existing subacidity electrolysis water sterilization technology, so as to
It is able to satisfy the demand fresh-keeping in Tilapia mossambica.
Summary of the invention
In view of the deficiencies of the prior art, the object of the present invention is to provide a kind of Rofe carp fillets preservation method, this method can
Effectively to sterilize, while it being able to suppress the oxidation of Rofe carp fillets myoglobins, keeps fillet quality, extend the shelf of Tilapia mossambica
Phase.
The purpose of the present invention is achieved through the following technical solutions:
A kind of Rofe carp fillets preservation method comprising following steps:
(1) hydrochloric acid solution is electrolysed, electrolysis water is made；
(2) electrolysis water made from step (1) is taken, the color stabilizer being made of sodium isoascorbate and sodium bicarbonate is added, obtains
Fresh-keeping ice is made to fresh-keeping liquid, then by fresh-keeping liquid；
(3) it is sealed after covering Luo Fei carp fillets with fresh-keeping ice in bubble chamber, then carries out iced storage, can be realized to sieve
Non- carp fillets it is fresh-keeping.
Hydrochloric acid is the hydrochloric acid that mass fraction is 2%~4% in the step (1), and Faradaic current is 3A~5A, electrolysis 30~
Electrolysis water is taken after electric current is stablized after 40min.
Preferably, hydrochloric acid is the hydrochloric acid that mass fraction is 2%, Faradaic current 4A, electrolysis time 30min.
The effective chlorine density of electrolysis water is 20~50mg/L in the step (1), and oxidation-reduction potential is 830~900mV,
PH is 5.40~6.30.
The mass fraction of sodium isoascorbate and sodium bicarbonate is respectively in Tilapia mossambica fresh-keeping liquid in the step (2)
0.02%~0.03% and 0.5%~1%.
Preferably, the mass fraction of sodium isoascorbate and sodium bicarbonate is respectively 0.025% He in Tilapia mossambica fresh-keeping liquid
0.75%.
Fresh-keeping ice is scale ice or trash ice in the step (2).
The mass ratio of fillet and fresh-keeping ice is 1:1~1:3 in the step (3), every 20~primary fresh-keeping ice is changed for 24 hours.
Preferably, the mass ratio of fillet and fresh-keeping ice is 1:2, and primary fresh-keeping ice was changed every 24 hours.
Iced storage temperature is 0~1 DEG C in the step (3).
The mechanism of action of the invention is subacidity electrolysis water with efficient bactericidal property, while in subacidity electrolysis water
Two kinds of color stabilizer arabo-ascorbic acids and sodium bicarbonate is added, electrolysis water is made to maintain the good color of fillet while sterilization,
The mechanism of color protection is that arabo-ascorbic acid and sodium bicarbonate have reproducibility, and competitive reaction can occur with oxygen, reduce oxygen pair
The oxidation of fillet, to achieve the purpose that color protection.
Compared with prior art, the present invention has effect below:
(1) subacidity electrolysis water that uses of the present invention have efficiently, wide spectrum, safe and environment-friendly, the inexpensive and spy that easily produces
Point；
(2) preservation method of the present invention can sterilize the oxidation that can also inhibit fillet myoglobins to fillet, can preferably tie up
Hold the quality of fillet；
(3) the method for the present invention is of great significance and is worth to the shelf life for extending Tilapia Fillet, through the method for the present invention
The Luo Fei carp fillets shelf life of processing is long, can save 15~20 days at 0~1 DEG C；
(4) the method for the present invention operating process is simple, and technical conditions are feasible, and cost is relatively low, and fresh-keeping effect is good, and existing
Batch production complete sets of Techniques is suitble to market, industrialization promotion.
Detailed description of the invention
Fig. 1 is the trend chart of total plate count after the fresh-keeping ice of the present invention and the fresh-keeping Tilapia Fillet of common ice；
Fig. 2 is the variation tendency of Volatile Base Nitrogen (TVB-N) after the fresh-keeping ice of the present invention and the fresh-keeping Tilapia Fillet of common ice
Figure；
Fig. 3 is the trend chart of K value after the fresh-keeping ice of the present invention and the fresh-keeping Tilapia Fillet of common ice；
Fig. 4 is the trend chart of redness (a*) after the fresh-keeping ice of the present invention and the fresh-keeping Tilapia Fillet of common ice.
Specific embodiment
Combined with specific embodiments below, technical scheme is described further, so as to those skilled in the art
It is best understood from and implements technical solution of the present invention.
Embodiment one
A kind of Rofe carp fillets preservation method comprising following steps:
(1) hydrochloric acid solution for being 2% by mass fraction carries out electrolysis 30min under conditions of Faradaic current is 3A, makes
Obtain electrolysis water；
(2) electrolysis water made from step (1) is taken, the color stabilizer being made of sodium isoascorbate and potassium sorbate is added, makes
It is 0.02% that sodium isoascorbate, which accounts for the mass fraction of electrolysis water weight, in color stabilizer, and potassium sorbate accounts for the quality of electrolysis water weight
Score is 0.5%, obtains fresh-keeping liquid, then fresh-keeping ice is made in fresh-keeping liquid；
(3) Rofe carp fillets are covered with fresh-keeping ice in bubble chamber, the mass ratio of fillet and fresh-keeping ice is 1:1, is then used
Adhesive tape seals bubble chamber, and carrying out iced storage with 0~1 DEG C of condition can be realized every changing an ice for 24 hours to Rofe carp fillets
It is fresh-keeping.
Rofe carp fillets shelf life was up to 15 days in the present embodiment.
Embodiment two
A kind of Rofe carp fillets preservation method comprising following steps:
(1) hydrochloric acid solution for being 3% by mass fraction carries out electrolysis 30min under conditions of Faradaic current is 4A, makes
Obtain electrolysis water；
(2) electrolysis water made from step (1) is taken, the color stabilizer being made of sodium isoascorbate and potassium sorbate is added, makes
It is 0.03% that sodium isoascorbate, which accounts for the mass fraction of electrolysis water weight, in color stabilizer, and potassium sorbate accounts for the quality of electrolysis water weight
Score is 0.5%, obtains fresh-keeping liquid, then fresh-keeping ice is made in fresh-keeping liquid；
(3) Rofe carp fillets are covered with fresh-keeping ice in bubble chamber, the mass ratio of fillet and fresh-keeping ice is 1:2, is then used
Adhesive tape seals bubble chamber, carries out iced storage with 0~1 DEG C of condition, changes an ice every 22h, can be realized to Rofe carp fillets
It is fresh-keeping.
Rofe carp fillets shelf life was up to 17 days in the present embodiment.
Embodiment three
A kind of Rofe carp fillets preservation method comprising following steps:
(1) hydrochloric acid solution for being 4% by mass fraction carries out electrolysis 40min under conditions of Faradaic current is 5A, makes
Obtain electrolysis water；
(2) electrolysis water made from step (1) is taken, the color stabilizer being made of sodium isoascorbate and potassium sorbate is added, makes
It is 0.03% that sodium isoascorbate, which accounts for the mass fraction of electrolysis water weight, in color stabilizer, and potassium sorbate accounts for the quality of electrolysis water weight
Score is 0.7%, obtains fresh-keeping liquid, then fresh-keeping ice is made in fresh-keeping liquid；
(3) Rofe carp fillets are covered with fresh-keeping ice in bubble chamber, the mass ratio of fillet and fresh-keeping ice is 1:3, is then used
Adhesive tape seals bubble chamber, carries out iced storage with 0~1 DEG C of condition, changes an ice every 20h, can be realized to Rofe carp fillets
It is fresh-keeping.
Rofe carp fillets shelf life was up to 20 days in the present embodiment.
Example IV
A kind of Rofe carp fillets preservation method comprising following steps:
(1) hydrochloric acid solution for being 3% by mass fraction carries out electrolysis 35min under conditions of Faradaic current is 4A, makes
Obtain electrolysis water；
(2) electrolysis water made from step (1) is taken, the color stabilizer being made of sodium isoascorbate and potassium sorbate is added, makes
It is 0.025% that sodium isoascorbate, which accounts for the mass fraction of electrolysis water weight, in color stabilizer, and potassium sorbate accounts for the matter of electrolysis water weight
Measuring score is 1%, obtains fresh-keeping liquid, then fresh-keeping ice is made in fresh-keeping liquid；
(3) Rofe carp fillets are covered with fresh-keeping ice in bubble chamber, the mass ratio of fillet and fresh-keeping ice is 1:1, is then used
Adhesive tape seals bubble chamber, carries out iced storage with 0~1 DEG C of condition, changes an ice every 22h, can be realized to Rofe carp fillets
It is fresh-keeping.
Rofe carp fillets shelf life was up to 19 days in the present embodiment.
Embodiment five
A kind of Rofe carp fillets preservation method comprising following steps:
(1) hydrochloric acid solution for being 2% by mass fraction is electrolysed 30min under conditions of Faradaic current is 4A, and electricity is made
Xie Shui；
(2) electrolysis water made from step (1) is taken, the color stabilizer being made of sodium isoascorbate and sodium bicarbonate is added, makes
It is 0.025% that sodium isoascorbate, which accounts for the mass fraction of electrolysis water weight, in color stabilizer, and potassium sorbate accounts for the matter of electrolysis water weight
Measuring score is 0.75%, obtains fresh-keeping liquid, then fresh-keeping ice is made in fresh-keeping liquid；
(3) Rofe carp fillets are covered with fresh-keeping ice in bubble chamber, the mass ratio of fillet and fresh-keeping ice is 1:2, is then used
Adhesive tape seals bubble chamber, and carrying out iced storage with 0~1 DEG C of condition can be realized every changing an ice for 24 hours to Rofe carp fillets
It is fresh-keeping.
Rofe carp fillets shelf life was up to 20 days in the present embodiment.
Test example
Test group: Preservation Treatment is carried out to Luo Fei fillet using the method for embodiment five.
Control group: the common ice covering Rofe carp fillets produced in bubble chamber using tap water, the quality of fillet and ice
Than then being sealed with adhesive tape to bubble chamber for 1:2, iced storage is carried out with 0~1 DEG C of condition, every changing an ice for 24 hours.
Total plate count, TVB-N value, the a* value of K value and red meat of test group and control group Tilapia Fillet are measured every 48h,
The measurement of each index is all referring to national standard.Experimental result is shown in Fig. 1-Fig. 4.
The experimental results showed that total plate count, TVB-N value, K value and the red meat of the Tilapia Fillet of the fresh-keeping ice processing group of the present invention
A* value be all significantly lower than the Tilapia Fillet (p < 0.05) of common ice processing group, in conjunction with total plate count, TVB-N value, K value and a* value
The variation tendency of index, compares control group, and the shelf life of the Tilapia Fillet of fresh-keeping ice processing can extend 8 days.
Above embodiments are only section Examples of the invention, but are not intended as limiting the scope of the invention, are appointed
What is both fallen within protection scope of the present invention, specific protection scope based on the improvement and deformation done on the basis of present inventive concept
What claims of being subject to were recorded.
Claims (8)
1. a kind of Rofe carp fillets preservation method, which comprises the following steps:
(1) hydrochloric acid solution is electrolysed, electrolysis water is made；
(2) electrolysis water made from step (1) is taken, the color stabilizer being made of sodium isoascorbate and sodium bicarbonate is added, is protected
Fresh liquid, then fresh-keeping ice is made in fresh-keeping liquid；
(3) it is sealed after covering Rofe carp fillets with fresh-keeping ice in bubble chamber, then carries out iced storage, can be realized to Tilapia mossambica
Fillet it is fresh-keeping.
2. Rofe carp fillets preservation method according to claim 1, which is characterized in that hydrochloric acid is matter in the step (1)
The hydrochloric acid that score is 2%~4% is measured, Faradaic current is 3A~5A, takes electrolysis water after electric current is stablized after being electrolysed 30~40min.
3. Rofe carp fillets preservation method according to claim 1, which is characterized in that electrolysis water in the step (1)
Effective chlorine density is 20~50mg/L, and oxidation-reduction potential is 830~900mV, and pH is 5.40~6.30.
4. Rofe carp fillets preservation method according to claim 1-3, which is characterized in that in the step (2)
In Tilapia mossambica fresh-keeping liquid the mass fraction of sodium isoascorbate and sodium bicarbonate be respectively 0.02%~0.03% and 0.5%~
1%.
5. Rofe carp fillets preservation method according to claim 4, which is characterized in that different Vitamin C in Tilapia mossambica fresh-keeping liquid
The mass fraction of sour sodium and sodium bicarbonate is respectively 0.025% and 0.75%.
6. Rofe carp fillets preservation method according to claim 1, which is characterized in that fillet and guarantor in the step (3)
The mass ratio of fresh ice is 1:1~1:3, every 20~primary fresh-keeping ice is changed for 24 hours.
7. Rofe carp fillets preservation method according to claim 6, which is characterized in that fillet and guarantor in the step (3)
The mass ratio of fresh ice is 1:2, every changing primary fresh-keeping ice for 24 hours.
8. Rofe carp fillets preservation method according to claim 1, which is characterized in that iced storage temperature in the step (3)
It is 0~1 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810855767.0A CN109090211A (en) | 2018-07-31 | 2018-07-31 | A kind of Rofe carp fillets preservation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810855767.0A CN109090211A (en) | 2018-07-31 | 2018-07-31 | A kind of Rofe carp fillets preservation method |
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| CN112655913A (en) * | 2019-12-06 | 2021-04-16 | 海南勤富食品有限公司 | Tilapia processing production method and process thereof |
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