CN109258778A - A method of it pickles to eat crab paste composite preservative raw and its pickle and eats crab paste raw - Google Patents
A method of it pickles to eat crab paste composite preservative raw and its pickle and eats crab paste raw Download PDFInfo
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- CN109258778A CN109258778A CN201811356687.7A CN201811356687A CN109258778A CN 109258778 A CN109258778 A CN 109258778A CN 201811356687 A CN201811356687 A CN 201811356687A CN 109258778 A CN109258778 A CN 109258778A
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- crab paste
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 57
- 230000002335 preservative effect Effects 0.000 title claims abstract description 57
- 239000002131 composite material Substances 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 30
- 235000021110 pickles Nutrition 0.000 title claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 87
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 29
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 29
- 108010039918 Polylysine Proteins 0.000 claims abstract description 28
- 108010053775 Nisin Proteins 0.000 claims abstract description 24
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 24
- 239000004309 nisin Substances 0.000 claims abstract description 24
- 235000010297 nisin Nutrition 0.000 claims abstract description 24
- 244000005700 microbiome Species 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 241001533364 Portunus trituberculatus Species 0.000 claims description 22
- 239000008399 tap water Substances 0.000 claims description 17
- 235000020679 tap water Nutrition 0.000 claims description 17
- 239000003795 chemical substances by application Substances 0.000 claims description 16
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 16
- 238000007789 sealing Methods 0.000 claims description 14
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 230000002147 killing effect Effects 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 7
- 210000001835 viscera Anatomy 0.000 claims description 7
- 235000020097 white wine Nutrition 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000585116 Galba truncatula Species 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000006385 ozonation reaction Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 5
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims 1
- 239000004472 Lysine Substances 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 241001122767 Theaceae Species 0.000 abstract description 24
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 15
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 7
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 230000002829 reductive effect Effects 0.000 abstract description 3
- 230000002503 metabolic effect Effects 0.000 abstract description 2
- 229940023462 paste product Drugs 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 description 12
- 230000001603 reducing effect Effects 0.000 description 9
- 238000012360 testing method Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- UMFJAHHVKNCGLG-UHFFFAOYSA-N n-Nitrosodimethylamine Chemical compound CN(C)N=O UMFJAHHVKNCGLG-UHFFFAOYSA-N 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 239000010813 municipal solid waste Substances 0.000 description 6
- 239000002585 base Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 244000057717 Streptococcus lactis Species 0.000 description 4
- 235000014897 Streptococcus lactis Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000003260 anti-sepsis Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000002525 ultrasonication Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen(.) Chemical compound [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000010129 solution processing Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000020795 whole food diet 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
- A23B4/20—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
-
- 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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Marinated crab paste composite preservative is eaten raw and its marinated method for eating crab paste raw, the composite preservative are made of nisin, epsilon-polylysine, tea polyphenols and citric acid the invention discloses a kind of；The amount of the nisin be it is marinated eat raw crab paste quality 0.01~0.03%, epsilon-polylysine be 0.02~0.04%, tea polyphenols are 0.01~0.03%, citric acid 0.005-0.015%.Composite preservative of the invention is safe and reliable using formula, effectively suppress growth of microorganism breeding, total plate count is reduced, inhibits spoilage organisms metabolic activity to form Volatile Base Nitrogen and fat oxidation product, while can be improved edible safety for marinated crab paste product of eating raw；The present invention by the marinated method for eating crab paste raw of composite preservative can lengthen it is marinated eats crab raw and pastes the shelf-life, can make to store at -18 DEG C it is marinated eat crab paste product raw, the shelf-life reaches 6 months or more.
Description
Technical field
The present invention relates to food preservative technology fields, and in particular to one kind is marinated to be eaten crab paste composite preservative raw and its pickle
The method for eating crab paste raw.
Background technique
Marinated crab paste of eating raw is China's Coastal Areas one kind traditional characteristics aquatic product, be using swimming crab living as raw material,
The direct-edible marinated aquatic products that seasoning is processed into are added after cleaned chopped.However, traditional pickling process eats crab paste raw
Because of the particularity of its processing technology, there are high food safety risk hidden danger, are in particular in: (1) traditional fabrication is marinated eats raw
The raw material of crab paste, is all to be directly added into the processes such as seasoning after simply cleaning chopped to be process, processes without shortening
Just directly edible, total plate count is difficult to control in the range of national Specification, and shelf life of products is short, is easily caused food-borne
The generation of disease, the especially food posioning in two season of summer and autumn；(2) pickle and eat crab paste raw in curing process because of microorganism
Activity be also possible to generate the carcinogens such as nitrosamine, affect the edible safety of product；(3) part producing enterprise is to inhibit
Microorganism and it is illegal using sulfur dioxide and food preservative the phenomenon that remain incessant after repeated prohibition.Although at present use add preservative or
The methods of irradiation controls the above problem, but effect is still undesirable.
Summary of the invention
Goal of the invention: in view of the problems of the existing technology, the present invention provides a kind of pickle and eats crab paste composite preservative raw
And its marinated method for eating crab paste raw, the antistaling agent and method effectively can kill and suppress growth of microorganism breeding, improve food
With safety, the shelf-life is lengthened.
Technical solution: to achieve the goals above, a kind of pickle eats crab paste composite preservative raw as described herein, by cream
Acid streptococci element, epsilon-polylysine, tea polyphenols and citric acid are made；The amount of the nisin is to pickle to eat crab paste matter raw
Amount 0.01~0.03%, epsilon-polylysine be 0.02~0.04%, tea polyphenols are 0.01~0.03%, citric acid 0.005-
0.015%.
Preferably, the life is marinated to eat crab paste composite preservative raw, the amount of the nisin is marinated life
Food mud snail quality 0.015~0.025%, epsilon-polylysine be 0.025~0.035%, tea polyphenols are 0.015~0.03%,
Citric acid is 0.005-0.01%.
Most preferably, the amount of the nisin is marinated to eat the 0.02% of mud snail quality, epsilon-polylysine raw and be
0.02%, tea polyphenols 0.03%, citric acid 0.005%.
The marinated crab paste composite preservative of eating raw weighs nisin, epsilon-polylysine, tea polyphenols, lemon in proportion
Lemon acid is added in homogenizer, is uniformly mixed, and obtains composite preservative, the marinated crab paste quality of eating raw is that swimming crab raw material is clear
Quality in wash disinfection, removal crab body after non-edible part chopped.
The marinated crab paste composite preservative of eating raw pickles the method for eating crab paste raw, which is characterized in that including walking as follows
It is rapid:
(1) it by disinfection of tap water, places at room temperature；
(2) swimming crab raw material is cleaned into surface silt with tap water, be put into aqueous solution containing NaClO, for killing crab body
Surface microorganism；
(3) the swimming crab raw material that step (2) obtains is put into supersonic wave cleaning machine, the water that step (1) sterilized is added
And trash ice, cleaning drain；
(4) crab shell is opened, non-edible part in crab body is removed, is then cleaned with the water that step (1) sterilized, drain, cut
It is broken, seasoning and composite preservative are added immediately, after mixing bottling sealing；
(5) the marinated of bottling sealing is eaten raw crab paste vanning, refrigeration.
Preferably, step (1) disinfection of tap water be passed through 5~10min of ozonization, at room temperature place 8~
20h, originally final concentration of 0.3~0.5mg/L of ozone in water.
Preferably, step (2) is described, to be put into soaking time in aqueous solution containing NaClO be 3~5min, in aqueous solution
NaClO is 50~100mg/L.
Preferably, step (3) the ultrasonic cleaning power is 150~200W, 6~12min of time.
Preferably, non-edible part includes the crab cheek, crab internal organ in step (4) described crab body.
Preferably, step (4) seasoning is the salt 1.5% that crab pastes weight, monosodium glutamate 1.25%, white granulated sugar
0.75%, white wine 0.5%, ginger juice 4.5%.
Preferably, step (4) the composite preservative additional amount is to guarantee that nisin accounts for crab paste weight
0.01~0.03%, epsilon-polylysine is 0.02~0.04%, tea polyphenols are 0.01~0.03%, citric acid 0.005-
0.015%.；The crab paste weight is non-edible part in removal crab body, is then cleaned, is drained with the water that step (1) sterilized,
The crab paste obtained after chopped.
Mechanism: it is safe and reliable to test selected crude antistaling agent, nisin, epsilon-polylysine have relatively by force sterilization and
Bacteriostasis, tea polyphenols not only have bacteriostasis or an a kind of natural, citric acid can by adjust crab paste acidity and
Chelated metal ions play antibacterial and oxidation resistant effect, however effect is less managed when the exclusive use of above-mentioned natural antisepsis fresh-keeping agent
Think, combined processing, which solves single antistaling agent, cannot combine antibacterial and oxidation resistant disadvantage, and a small amount of citric acid is adjustable
Crab pastes acidity, and each crude antistaling agent is made to play collaboration, persistently antibacterial and antioxidation, increases to pickle significantly and eats crab paste raw
Shelf-life reduces food origin disease occurrence risk.
The utility model has the advantages that compared with prior art, the present invention has the advantage that
(1) composite preservative of the invention is configured using a variety of wholefood antisepsis antistaling agents, food additives
Using concentration lower than standard as defined in GB2760, securely and reliably, crab paste is eaten raw for being pickled；
(2) the comprehensive preservation effect of composite preservative of the invention synergistic effect is much larger than the effect of its simple superposition, can
Breeding is effectively suppressed growth of microorganism, total plate count is reduced, spoilage organisms metabolic activity is inhibited to form Volatile Base Nitrogen and fat
Oxidation product；
(3) present invention by the marinated method for eating crab paste raw of composite preservative can lengthen it is marinated eat crab raw and paste the shelf-life,
The marinated crab paste shelf life of products of eating raw stored at -18 DEG C can be made to reach 6 months or more；
(4) composite preservative formula combination of the invention can reduce antisepsis antistaling agent dosage, enhancing suppression by synergistic effect
Bacterium effect prevents the multiple actions such as fat oxidation, effectively keeps marinated and eats crab paste quality raw；
It (5), can be effective to marinated aquatic product class using the composite preservative and its marinated method for eating crab paste raw
Edible safety is improved, the edible marinated risk eaten crab paste raw and food origin disease occurs is reduced.
Specific embodiment
The present invention will be further described with reference to embodiments.
Embodiment 1
A kind of marinated method for eating crab paste raw of composite preservative, comprising the following steps:
1) 1mg/L ozone is passed through in 10 DEG C of tap water, sterilizes 5min, places 8h at room temperature；Originally ozone in water is dense
Degree is 0.3mg/L；
2) swimming crab raw material is cleaned into surface silt with tap water, is put into 50mg/L NaClO aqueous solution and impregnates 4 minutes,
For killing crab body surface microorganism；
3) swimming crab raw material is put into supersonic wave cleaning machine, the water and trash ice sterilized, 200W ultrasonic cleaning is added
It 10 minutes, drains；
4) crab shell is opened, the non-edible part crab cheek, crab internal organ in crab body is removed, is then cleaned, drained with the water sterilized,
The salt 1.5% of crab paste weight, monosodium glutamate 1.25%, white granulated sugar 0.75%, white wine 0.5%, ginger juice is added in chopped immediately
4.5% and composite preservative, bottling sealing after mixing；Composite preservative is to weigh each raw material: streptococcus lactis according to the ratio
Element, epsilon-polylysine, tea polyphenols, citric acid are added in homogenizer, are uniformly mixed and obtain；Composite preservative additional amount is to guarantee
Nisin accounts for crab paste weight 0.02%, epsilon-polylysine 0.02%, tea polyphenols 0.03%, citric acid
0.005%；
5) the marinated of bottling sealing is eaten raw crab paste vanning, -18 DEG C of refrigerations.
Embodiment 2
A kind of marinated method for eating crab paste raw of composite preservative, comprising the following steps:
1) 2mg/L ozone is passed through in 25 DEG C of tap water, sterilizes 10min, places 20h at room temperature；Originally ozone in water
Concentration is 0.5mg/L；
2) swimming crab raw material is cleaned into surface silt with tap water, is put into 100mg/L NaClO aqueous solution and impregnates 3 points
Clock, for killing crab body surface microorganism；
3) swimming crab raw material is put into supersonic wave cleaning machine, the water and trash ice sterilized, 180W ultrasonic cleaning is added
It 10 minutes, drains；
4) crab shell is opened, the non-edible part crab cheek, crab internal organ in crab body is removed, is then cleaned, drained with the water sterilized,
The salt 1.5% of crab paste weight, monosodium glutamate 1.25%, white granulated sugar 0.75%, white wine 0.5%, ginger juice is added in chopped immediately
4.5% and composite preservative, bottling sealing after mixing；Composite preservative is to weigh each raw material: streptococcus lactis according to the ratio
Element, epsilon-polylysine, tea polyphenols, citric acid are added in homogenizer, are uniformly mixed and obtain；Composite preservative additional amount is to guarantee
Nisin accounts for crab paste weight 0.03%, epsilon-polylysine 0.04%, tea polyphenols 0.03%, citric acid
0.015%；
5) the marinated of bottling sealing is eaten raw crab paste vanning, -20 DEG C of refrigerations.
Embodiment 3
A kind of marinated method for eating crab paste raw of composite preservative, comprising the following steps:
1) 1mg/L ozone is passed through in 10 DEG C of tap water, sterilizes 5min, places 8h at room temperature；Originally ozone in water is dense
Degree is 0.3mg/L；
2) swimming crab raw material is cleaned into surface silt with tap water, is put into 80mg/L NaClO aqueous solution and impregnates 4 minutes,
For killing crab body surface microorganism；
3) swimming crab raw material is put into supersonic wave cleaning machine, the water and trash ice sterilized, 150W ultrasonic cleaning is added
It 12 minutes, drains；
4) crab shell is opened, the non-edible part crab cheek, crab internal organ in crab body is removed, is then cleaned, drained with the water sterilized,
The salt 1.5% of crab paste weight, monosodium glutamate 1.25%, white granulated sugar 0.75%, white wine 0.5%, ginger juice is added in chopped immediately
4.5% and composite preservative, bottling sealing after mixing；Composite preservative is to weigh each raw material: streptococcus lactis according to the ratio
Element, epsilon-polylysine, tea polyphenols, citric acid are added in homogenizer, are uniformly mixed and obtain；Composite preservative additional amount is to guarantee
Nisin accounts for crab paste weight 0.02%, epsilon-polylysine 0.03%, tea polyphenols 0.02%, citric acid
0.01%；
5) the marinated of bottling sealing is eaten raw crab paste vanning, -15 DEG C of refrigerations.
Embodiment 4
A kind of marinated method for eating crab paste raw of composite preservative, comprising the following steps:
1) 2mg/L ozone is passed through in 25 DEG C of tap water, sterilizes 10min, places 20h at room temperature；Originally ozone in water
Concentration is 0.5mg/L；
2) swimming crab raw material is cleaned into surface silt with tap water, is put into 60mg/L NaClO aqueous solution and impregnates 5 minutes,
For killing crab body surface microorganism；
3) swimming crab raw material is put into supersonic wave cleaning machine, the water and trash ice sterilized, 200W ultrasonic cleaning 7 is added
Minute, it drains；
4) crab shell is opened, the non-edible part crab cheek, crab internal organ in crab body is removed, is then cleaned, drained with the water sterilized,
The salt 1.5% of crab paste weight, monosodium glutamate 1.25%, white granulated sugar 0.75%, white wine 0.5%, ginger juice is added in chopped immediately
4.5% and composite preservative, bottling sealing after mixing；Composite preservative is to weigh each raw material: streptococcus lactis according to the ratio
Element, epsilon-polylysine, tea polyphenols, citric acid are added in homogenizer, are uniformly mixed and obtain；Composite preservative additional amount is to guarantee
Nisin accounts for crab paste weight 0.015%, epsilon-polylysine 0.025%, tea polyphenols 0.015%, citric acid
0.005%；
5) the marinated of bottling sealing is eaten raw crab paste vanning, -18 DEG C of refrigerations.
Embodiment 5
1) 1.5mg/L ozone is passed through in 15 DEG C of tap water, sterilizes 8min, places 10h at room temperature；Originally ozone in water
Concentration is 0.4mg/L；
2) swimming crab raw material is cleaned into surface silt with tap water, is put into 100mg/L NaClO aqueous solution and impregnates 4 points
Clock, for killing crab body surface microorganism；
3) swimming crab raw material is put into supersonic wave cleaning machine, the water and trash ice sterilized, 160W ultrasonic cleaning is added
It 11 minutes, drains；
4) crab shell is opened, the non-edible part crab cheek, crab internal organ in crab body is removed, is then cleaned, drained with the water sterilized,
The salt 1.5% of crab paste weight, monosodium glutamate 1.25%, white granulated sugar 0.75%, white wine 0.5%, ginger juice is added in chopped immediately
4.5% and the step 2) composite preservative, bottling sealing after mixing；Composite preservative is to weigh each raw material according to the ratio:
Nisin, epsilon-polylysine, tea polyphenols, citric acid are added in homogenizer, are uniformly mixed and obtain；Composite preservative adds
Enter amount be guarantee nisin account for crab paste weight 0.025%, epsilon-polylysine 0.035%, tea polyphenols 0.025%,
Citric acid is 0.01%；
5) the marinated of bottling sealing is eaten raw crab paste vanning, -20 DEG C of refrigerations.
Embodiment 6
Embodiment 6 and embodiment 1 are identical, the difference is that, composite preservative additional amount is to guarantee nisin
Account for crab paste weight 0.01%, epsilon-polylysine 0.04%, tea polyphenols 0.03%, citric acid 0.015%.
Embodiment 7
Embodiment 7 and embodiment 1 are identical, the difference is that, composite preservative additional amount is to guarantee nisin
Account for crab paste weight 0.02%, epsilon-polylysine 0.02%, tea polyphenols 0.01%, citric acid 0.005%.
Embodiment 8
Embodiment 8 and embodiment 1 are identical, the difference is that, composite preservative additional amount is to guarantee nisin
Account for crab paste weight 0.02%, epsilon-polylysine 0.02%, tea polyphenols 0.01%, citric acid 0.015%.
Test example 1
According to the method for embodiment 1, various concentration sodium hypochlorite (NaClO) solution processing swimming crab raw material is respectively adopted
4min and different capacity ultrasonic wave carry out bacteria reducing to swimming crab raw material and handle 10min, and control group is handled with tap water；As a result
As shown in table 1, table 2.
1 NaClO bacteria reducing of table test
2 ultrasonic wave bacteria reducing of table test
Table 1 shows that swimming crab raw material total plate count is 5.06Log10(CFU/g), various concentration NaClO solution has preferably
Bacteria reducing effect, comprehensively consider that the NaClO solution of 50~100mg/L is selected using concentration and bacteria reducing effect is OK range.Table
2 displays, different capacity ultrasonication also has preferable bacteria reducing effect, using 150W, 200W, 250W, 300W power ultrasonic
Processing 10min is carried out to swimming crab raw material, total plate count is respectively 4.17,3.97,4.06,4.30Log10(CFU/g), synthesis is examined
Consider ultrasonic power and its bacteria reducing effect, selection 150-200W is OK range.It is handled using bacteria reducing in embodiment 1, i.e. 50mg/
LNaClO solution impregnates 4 minutes, then 200W ultrasonication 10 minutes, and measuring that treated, raw material swimming crab total plate count is
2.28Log10(CFU/g), preferable bacteria reducing effect has been reached.
Test example 2
Using the method for embodiment 1, the single antistaling agent of various concentration is added in step 4), and control group is to be added without antistaling agent,
It is stored 6 months under the conditions of -18 DEG C.The results are shown in Table 3.
3 crude antistaling agent of table is to the marinated influence for eating crab paste total plate count (TVC) raw
Note: mass percent is the percentage that crude antistaling agent accounts for that crab pastes quality.
Table 3 shows that the marinated initial total plate count of crab paste of eating raw is 3.30 ± 0.07log10(cfu/g), under the conditions of -18 DEG C
After refrigeration 6 months, control group total plate count rises to 4.60 ± 0.13log10(cfu/g).Crude antistaling agent be used alone when pair
The marinated growth for eating crab paste total plate count raw has an inhibiting effect, at nisin, epsilon-polylysine, tea polyphenols and citric acid
It is refrigerated 6 months under the conditions of -18 DEG C after reason, total plate count is respectively 4.34 ± 0.09,4.36 ± 0.05,4.28 ± 0.06 Hes
4.52±0.11log10(cfu/g), the total plate count after being below control storage 6 months.
Test example 3
Using the scheme processing crab paste of embodiment 1, wherein control group is to be added without composite preservative, tests volatility respectively
Alkali nitrogen content, N- dimethylnitrosamine content, pH value and total plate count.L9(34) Orthogonal Experiment and Design is shown in Table 4, test result
It is shown in Table 5.
4 L of table9(34) Orthogonal Experiment and Design
5 L of table9(34) orthogonal experiments
According to crude antistaling agent experiment of single factor as a result, further using L9(34) orthogonal experiment tested, orthogonal design
4 are shown in Table, the results are shown in Table 5.Table 5 shows, control group is marinated to be eaten raw after crab paste stores 6 months under the conditions of -18 DEG C, volatility alkali
Nitrogen and N- N-nitrosodimethylamine have been above standard limit value, and total plate count has been approached standard limited value (Volatile Base Nitrogen < 25mg/
100g, N- N-nitrosodimethylamine < 4mg/kg, total plate count < 50000cfu/g)；Each antistaling agent processing group Volatile Base Nitrogen,
N- dimethylnitrosamine content and total plate count limit in range in standard, effectively maintain the quality of crab paste, improve food
With safety, according to after all combinations of the limit value of national standard index of correlation index of correlation 6 months without departing from standard limited value.
L9(34) Orthogonal experiment results show the very poor middle R of Volatile Base NitrogenAFor 6.20, RBFor 5.07, RCFor 3.53, RDIt is 1.97, says
The influence of bright A factor is maximum, and primary and secondary sequence is A > B > C > D, and excellent water is put down as A1B3C3D3, TVB-N content is most at this time
It is low；The very poor middle R of N- N-nitrosodimethylamineAFor 0.74, RBFor 0.93, RCFor 0.16, RDIt is 0.70, illustrates the influence of B factor most
Greatly, primary and secondary sequence is B > A > D > C, and excellent water is put down as A1B3C3D3, N- dimethylnitrosamine content is minimum at this time；During pH value is very poor
RAFor 0.03, RBFor 0.13, RCFor 0.09, RDIt is 0.11, illustrates that the influence of B factor is maximum, primary and secondary sequence is B > D > C > A,
Excellent water is put down as A2B1C1D3, pH value is closest to initial pH value 7.80 at this time；The very poor middle R of total plate countAFor 2866, RBFor 2200, RC
For 3733, RDIt is 1667, illustrates that the influence of C factor is maximum, primary and secondary sequence is C > A > B > D, and excellent water is put down as A2B1C3D1, at this time
Total plate count is minimum.Using the combination (A2B1C3D1) tested, crab paste is stored 6 months at -18 DEG C, it is total to measure its bacterium colony
Number is 3900cfu/g, TVB-N content 14.3mg100g-1, N- dimethylnitrosamine content is 1.95mgkg-1, it is consistent with expected results.
The above result shows that using the amount of nisin to pickle eat crab paste quality raw 0.01~0.03%, ε-
The antistaling agent combination that polylysine is 0.02~0.04%, tea polyphenols are 0.01~0.03%, citric acid is 0.005-0.015%
Crab paste is handled, Volatile Base Nitrogen, N- dimethylnitrosamine content and the bacterium of 6 months crabs paste -18 DEG C can be stored
It falls sum control to limit in range in national standard, effectively maintains the quality of crab paste, improve edible safety.
Claims (10)
1. one kind is marinated to eat crab paste composite preservative raw, which is characterized in that by nisin, epsilon-polylysine, tea polyphenols
It is made with citric acid；The amount of the nisin is to pickle eat crab paste quality raw 0.01~0.03%, epsilon-polylysine
It is 0.01~0.03% for 0.02~0.04%, tea polyphenols, citric acid 0.005-0.015%.
2. according to claim 1 pickle eats crab paste composite preservative raw, the amount of the nisin is marinated life
Food mud snail quality 0.015~0.025%, epsilon-polylysine be 0.025~0.035%, tea polyphenols are 0.015~0.03%,
Citric acid is 0.005-0.01%.
3. according to claim 1 pickle eats crab paste composite preservative raw, which is characterized in that described pickle eats crab paste raw again
It closes antistaling agent ratio by weight and weighs nisin, epsilon-polylysine, tea polyphenols, citric acid is added in homogenizer, mixing
Uniformly, composite preservative is obtained；The marinated crab paste quality of eating raw is by can not in swimming crab raw material cleaning and sterilizing, removal crab body
Quality after eating part chopped.
4. a kind of marinated crab paste composite preservative of eating raw described in claim 1 pickles the method for eating crab paste raw, which is characterized in that
Include the following steps:
(1) it by disinfection of tap water, places at room temperature；
(2) swimming crab raw material is cleaned into surface silt with tap water, be put into aqueous solution containing NaClO, for killing crab body surface
Microorganism；
(3) the swimming crab raw material that step (2) obtains is put into supersonic wave cleaning machine, step (1) water for sterilizing and broken is added
Ice, cleaning, drains；
(4) crab shell is opened, non-edible part in crab body is removed, is then cleaned, drained, chopped with the water that step (1) sterilized, is stood
Seasoning and composite preservative is added, after mixing bottling sealing；
(5) the marinated of bottling sealing is eaten raw crab paste vanning, refrigeration.
5. marinated crab paste composite preservative of eating raw according to claim 3 pickles the method for eating crab paste raw, which is characterized in that
Step (1) disinfection of tap water is to be passed through 5~10min of ozonization, places 8~20h at room temperature, originally the end of ozone in water
Concentration is 0.3~0.5mg/L.
6. marinated crab paste composite preservative of eating raw according to claim 3 pickles the method for eating crab paste raw, which is characterized in that
It is 3~5min that soaking time in aqueous solution containing NaClO is put into described in step (2), and NaClO is 50~100mg/L in aqueous solution.
7. marinated crab paste composite preservative of eating raw according to claim 3 pickles the method for eating crab paste raw, which is characterized in that
Step (3) the ultrasonic cleaning power is preferably 150~200W, 6~12min of time.
8. marinated crab paste composite preservative of eating raw according to claim 3 pickles the method for eating crab paste raw, which is characterized in that
Non-edible part includes the crab cheek, crab internal organ in step (4) described crab body.
9. marinated crab paste composite preservative of eating raw according to claim 3 pickles the method for eating crab paste raw, which is characterized in that
Step (4) seasoning is that crab pastes weight salt 1.5%, monosodium glutamate 1.25%, white granulated sugar 0.75%, white wine 0.5%, ginger juice
4.5%.
10. marinated crab paste composite preservative of eating raw according to claim 3 pickles the method for eating crab paste raw, feature exists
In step (4) the composite preservative additional amount is to guarantee that nisin accounts for the 0.01~0.03% of crab paste weight, ε-and gathers
Lysine is 0.02~0.04%, tea polyphenols are 0.01~0.03%, citric acid 0.005-0.015%.
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| CN115053947A (en) * | 2022-06-27 | 2022-09-16 | 江南大学 | Raw pickled liquor-saturated crab product and processing method thereof |
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