CN109548852A - A method of the fresh-keeping butterfish of ice containing phytic acid - Google Patents
A method of the fresh-keeping butterfish of ice containing phytic acid Download PDFInfo
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- CN109548852A CN109548852A CN201811386824.1A CN201811386824A CN109548852A CN 109548852 A CN109548852 A CN 109548852A CN 201811386824 A CN201811386824 A CN 201811386824A CN 109548852 A CN109548852 A CN 109548852A
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- ice
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- phytic acid
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- 241001274979 Selenotoca multifasciata Species 0.000 title claims abstract description 63
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 title claims abstract description 55
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 title claims abstract description 55
- 235000002949 phytic acid Nutrition 0.000 title claims abstract description 55
- 239000000467 phytic acid Substances 0.000 title claims abstract description 55
- 229940068041 phytic acid Drugs 0.000 title claims abstract description 55
- 238000000034 method Methods 0.000 title claims abstract description 32
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000004321 preservation Methods 0.000 claims abstract description 31
- 241000251468 Actinopterygii Species 0.000 claims abstract description 28
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000003860 storage Methods 0.000 claims abstract description 16
- 239000005457 ice water Substances 0.000 claims abstract description 7
- 230000000694 effects Effects 0.000 claims abstract description 5
- 239000013589 supplement Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 66
- 239000000047 product Substances 0.000 claims description 20
- 239000003755 preservative agent Substances 0.000 claims description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 238000004090 dissolution Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 229910052709 silver Inorganic materials 0.000 claims description 4
- 239000004332 silver Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 238000002844 melting Methods 0.000 claims description 2
- 238000002604 ultrasonography Methods 0.000 claims description 2
- WKVZMKDXJFCMMD-UVWUDEKDSA-L (5ar,8ar,9r)-5-[[(2r,4ar,6r,7r,8r,8as)-7,8-dihydroxy-2-methyl-4,4a,6,7,8,8a-hexahydropyrano[3,2-d][1,3]dioxin-6-yl]oxy]-9-(4-hydroxy-3,5-dimethoxyphenyl)-5a,6,8a,9-tetrahydro-5h-[2]benzofuro[6,5-f][1,3]benzodioxol-8-one;azanide;n,3-bis(2-chloroethyl)-2-ox Chemical compound [NH2-].[NH2-].Cl[Pt+2]Cl.ClCCNP1(=O)OCCCN1CCCl.COC1=C(O)C(OC)=CC([C@@H]2C3=CC=4OCOC=4C=C3C(O[C@H]3[C@@H]([C@@H](O)[C@@H]4O[C@H](C)OC[C@H]4O3)O)[C@@H]3[C@@H]2C(OC3)=O)=C1 WKVZMKDXJFCMMD-UVWUDEKDSA-L 0.000 claims 1
- VYMURLPBGSDUEM-UHFFFAOYSA-N [N].NC Chemical compound [N].NC VYMURLPBGSDUEM-UHFFFAOYSA-N 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
- 239000010813 municipal solid waste Substances 0.000 abstract description 8
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000005057 refrigeration Methods 0.000 abstract description 2
- 239000008399 tap water Substances 0.000 abstract description 2
- 235000020679 tap water Nutrition 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 235000019688 fish Nutrition 0.000 description 22
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 6
- 238000012545 processing Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 241001596950 Larimichthys crocea Species 0.000 description 2
- 241000269821 Scombridae Species 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005243 fluidization Methods 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 235000020640 mackerel Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 230000010718 Oxidation Activity Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000031016 anaphase Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000003653 coastal water Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
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- 238000002360 preparation method Methods 0.000 description 1
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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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of methods of fresh-keeping butterfish of the ice containing phytic acid, 1. prepare the biological preservation liquid containing phytic acid；2. being added glycerol in the biological preservation liquid containing phytic acid；3. biological preservation liquid is frozen into ice cube under the conditions of 18 DEG C；4. the butterfish of select is cleaned with ice water, drain 2 ~ 3 minutes；5. after the ice cube containing phytic acid is crushed with ice crusher, layer fish layer ice is preserved in bubble chamber, realize that butterfish is in the encirclement of trash ice；6. bubble chamber is placed in storage in 1 ~ 4 DEG C of refrigerator；7. storage period supplements the ice containing phytic acid in due course.Compared with storing under the conditions of tap water ice refrigeration, butterfish shelf life can be obviously prolonged 8 ~ 9 days using ice containing phytic acid.The method of the present invention is simple and easy, and fresh-keeping effect is significant, can largely reduce the waste of butterfish, is a kind of good method that can replace the fresh-keeping butterfish of originally water-ice, has very big market application potential and value.
Description
Technical field
The present invention relates to technical field of aquatic product preservation and biological way of keeping fresh field more particularly to butterfish ice preservation,
The especially method of the fresh-keeping butterfish of the ice containing bio-preservative.
Background technique
Butterfish You Ming Tuo fish, for eat economic fish, be at China South Sea and the East Sea it is more, Huanghai-Bohai seas is less, category coastal waters in
Lower floor fish；It is a kind of edible and ornamental large-scale tropic fishes having both.Chilled technology be preservation of fishery using most extensively and
One of earliest technology can keep the original flavor of aquatic products and nutrition to greatest extent, aquatic products capture, storage, transport,
It is seen everywhere in sales process.But the fresh-keeping effect of chilled technology and aquatic products type, with ice amount and with aquatic products before ice
The factors such as freshness are related, therefore optimize to chilled technology, and the freshness date for extending chilled aquatic products is of great significance.
Currently, with the improvement of people's living standards, the demand of fresh aquatic product is continuously increased, while to its freshness product
Matter require also be gradually increased, therefore, seek it is a kind of safety, green, efficient preservation method it is particularly important.
The common preservation method of butterfish is mainly that preservation by low temperature and chemical preservative are fresh-keeping etc., and both methods has one
Fixed limitation, low-temperature preservation are mainly disposed in trash ice and store, and are existing market and the most method of supermarket applications, but this
Kind method fresh keeping time only has 7 ~ 15 days or so, and the time is shorter, and the safety problem of chemical preservative becomes its weight being restricted
Want factor.Research hotspot of the bio-preservative as current field of food preservation has the characteristics that efficient, safe and obtains people
Pro-gaze.Phytic acid (Tea Polyphenols) is the general name of Polyphenols of Tea, has very strong elimination harmful free radicals
The characteristics of and the effects of anti-aging, anti-radiation, antibacterial, sterilization, in field of food preservation using very extensive.
Lin Xue etc. publishes an article " fluidisation ice application study " in mackerel is fresh-keeping (2014,35 in " food industry "
(5): 20~23) its research discovery: with the extension of storage time, fluidizing the TVB-N value of ice processing mackerel, flesh of fish color difference etc. refers to
Mark is better than trash ice processing group, but in anaphase storage, pH and aesthetic quality not as good as trash ice processing group, and in entire middle and later periods, fluidisation
The retention ability of ice processing group is weak compared with trash ice group, and total plate count is high compared with trash ice group.Text is delivered in " Journal of Agricultural Engineering " when Yang Xian
Chapter " influence of the gamma irradiation to iced storage quality of large yellow croaker and shelf life " (2011,27(2): 376~381), result of study table
Bright: radiation treatment can significantly slow the increase of Larimichthys crocea total plate count, Volatile Base Nitrogen and trimethylamine, but can promote fat
Oxidation.Although the existing report for combining other preservation technology keeping fresh aquatic products about chilled technology on a small quantity at present, such as
CN102871200A, a method of with electrolysis ice keeping fresh aquatic products.But for the chilled technology of aquatic products, it is using more
Chemical Preservative Method of Fruits is in connection, and there is only certain safety problems, and can also produce to the nutritive value of aquatic products
Raw certain influence.And bio-preservative has the advantage of efficiency natural, and biological way of keeping fresh and chilled technology are passed through ice making skill
Art is combined together, and can not only effectively extend the shelf life of butterfish, and helps to promote butterfish bio-preservative ice in reality
Application in the production of border.
The deepfreeze fresh-keeping time is short, putrid and deteriorated fast, although cold storage can be with the fresh of the holding aquatic products of long period
It spends index within the specified scope, but the flavor and nutritional quality degradation of aquatic products can be made, now the most chilled skill of application
Art is increasingly by the approval of people, but the freshness date of chilled technology is generally 7~15 days or so.
The present invention is directed to the limitation of the above preservation method, combines chilled technology using the antibacterial and antioxidation of phytic acid,
It realizes the purpose for improving chilled preservation term, and the waste of aquatic products can be effectively reduced, reduce cost, Shelf-life, most
Limits delay the putrid and deteriorated of butterfish.
Summary of the invention
Butterfish after fishing is in storage, and each index of fish freshness is such asKValue, Volatile Base Nitrogen (TVB-N), total plate count
(APC), the indexs such as TBARS value (TBA), trimethylamine values of nitrogen might (TMA-N) have a series of variation.The present invention is wanted
The technical issues of solution, is how to realize the efficient chilled of butterfish, delay to greatest extent and reduce butterfish it is morally degenerate with
And microorganism is infected.
The technical problems to be solved by the invention are realized by following technical measures:
Process flow of the invention is as follows:
1. the phytic acid biological preservation liquid that compound concentration is 0.5% ~ 0.6%；
2. adding emulsifier glycerol in biological preservation liquid and dissolving；
3. biological preservation liquid after completely dissolution is frozen into ice cube；
4. the ice cube containing phytic acid is crushed with ice crusher；
5. buying fresh butterfish, rejecting substandard products, that reservation size is uniform, eyes are bright, the silver grey bright, fish scale of color falls off is less,
The harder individual of free from extraneous odour, meat；
6. being drained 2 ~ 3 minutes after the butterfish of select is cleaned with ice water；
It is paved 7. the smashed ice containing phytic acid is poured into bubble chamber, butterfish is placed on ice, one layer of fish of right later layer ice makes
Fish body is in the encirclement of the ice containing phytic acid, and the mass ratio of ice fish is 2:1 ~ 3:1；
It is stored 8. packaged bubble chamber is placed in 1 ~ 4 DEG C of refrigerator；
9. storage period pays attention to observing the thawing degree of ice, the ice containing phytic acid is supplemented in due course.
Biological preservation liquid is by phytic acid, glycerol, three kinds of water at being grouped as.Their shared mass ratios are respectively phytic acid:
0.5%~0.6%；Glycerol: 0.1%, remaining is water.
Concrete operation step are as follows:
(1) the biological preservation liquid that phytic acid concentration is 0.5% is prepared；For preparing 1L, weighs 5g phytic acid and water is added to be settled to 1L.
(2) emulsifier glycerol is added in biological preservation liquid, makes its mass concentration 0.1%；Then by biological preservation liquid
Ultrasonic dissolution is uniform.
(3) after being installed after biological preservation liquid ultrasonic dissolution with stainless steel pallet (long * wide * high=50cm*30cm*5cm)
Make its glaciation within cold storage 8 hours under the conditions of being placed in -18 DEG C；
(4) buy fresh butterfish, reject substandard products, reservation size is uniform, eyes are bright, the silver grey bright, fish scale of color falls off compared with
Less, the harder individual of free from extraneous odour, meat；
(5) butterfish of select ice water is rinsed 1 minute, is then drained in the plastic plate with mesh 2 ~ 3 minutes；
(6) ice containing phytic acid is poured into clean bubble chamber and is paved, butterfish is placed on ice, realize one layer of fish, one layer of ice,
Fish body is in the encirclement of trash ice, and the mass ratio of ice fish is 2:1 ~ 3:1；
(7) the good bubble chamber of packing processes is placed in 1 ~ 4 DEG C of refrigerator and is stored；
(8) storage period pays attention to observing the thawing degree of ice, supplements the ice containing complex biological preservative in due course.
Wherein, it should be noted that: in the compound bio fresh-keeping liquid in step (1), (two), mass ratio shared by phytic acid is
0.5%, mass ratio shared by glycerol is 0.1%, remaining is water.Since phytic acid is solid powder, ice can be deposited in freezing process
Block bottom, adding 0.1% glycerol can make bio-preservative be evenly distributed in freezing process.And it is stringent in operation
It is added according to the concentration of antistaling agent and emulsifier, and uses supersonic wave cleaning machine ultrasound 15 after having added bio-preservative and glycerol
Minute, supersonic frequency 50Hz, so that phytic acid dissolution is abundant.
Prepared biological preservation liquid is loaded in stainless steel pallet in step (3), pallet long 50cm, wide 30cm, high 5cm,
It is stored 8 hours under the conditions of being placed in -18 DEG C and ice cube is made, then crushed again with ice crusher, can make to plant after such mode is handled
Acid is distributed more uniform in ice, and is conducive to release of the phytic acid in butterfish storage.
Step (5), (six) are rinsed 1 minute with ice water by after butterfish select, are capturing and transporting to remove butterfish
The microorganism polluted in journey, then according to the mass ratio of butterfish and the 1:3 of ice containing phytic acid, layer fish layer ice is placed in bubble chamber, wherein
Bubble chamber bottom ice with a thickness of 5cm, being covered in ice layer thickness on butterfish is 3cm, and fish layer is no more than 3 layers, with
It avoids bottom fish excessive extrusion and influences quality, while butterfish can also be made to come into full contact with the ice containing bio-preservative.
The bubble chamber for packaging butterfish is placed in 1 DEG C of refrigerator in step (7) and is stored, to reduce the melting rate of ice,
To reduce use cost, while phytic acid release can also be made uniform.
Butterfish is in always every 2 days supplement complex biological preservative ice according to the thawing degree of ice in step (8)
In the encirclement of the ice containing phytic acid.
The method of the present invention is by choosing the phytic acid having compared with strong anti-oxidation ability and bacteriostasis, by the way that ice is made to butterfish
It realizes bio-preservative and chilled synergy, can effectively slow down the butterfish due to caused by fat oxidation and microbial activities
Putrid and deteriorated phenomenon, compared with using ordinary tap water ice refrigeration method, this method can be obviously prolonged butterfish shelf life 9 ~ 12
It.
Specific embodiment
To make the present invention be easier to understand understanding, the invention will be further elucidated with reference to specific embodiments.
1. the preparation of the ice containing phytic acid: 1. preparing the biological preservation liquid that phytic acid concentration is 0.5%；For preparing 1L, 5g is weighed
Phytic acid adds water to be settled to 1L.2. emulsifier glycerol is added in phytic acid biological preservation liquid, makes its mass concentration 0.1%, that is, claim
1g glycerol is taken to be settled to 1L with 0.5% phytic acid biological preservation liquid；Then it uses supersonic wave cleaning machine ultrasonic dissolution 15 minutes, supersonic frequency
Rate is 50Hz.Postposition is installed with stainless steel pallet (long * wide * high=50cm*30cm*5cm) 3. sufficient biological preservation liquid will be dissolved
Make its glaciation within cold storage 8 hours under the conditions of -18 DEG C.4. the ice crusher of the ice cube containing phytic acid is crushed stand-by；
2. butterfish prepares: 1. buying fresh butterfish, reject substandard products, reservation size is uniform, eyes are bright, the silver grey bright, fish of color
Squama falls off the harder individual of less, free from extraneous odour, meat；2. the butterfish of select ice water is rinsed 1 minute, then in band mesh
Plastic plate in drain 2 ~ 3 minutes；
3. butterfish is handled: 1. the butterfish of select and the ice sheet fish layer ice containing phytic acid are placed in clean bubble chamber, the bottom
Ice layer thickness is 5cm, and the ice layer thickness for being covered in butterfish surface is 3cm, and fish layer is no more than 3 layers；2. packing processes finish
Afterwards, bubble chamber is placed in 1 DEG C of refrigerator and is stored；3. storage period pays attention to observing the thawing degree of ice, and supplements every 2 days
Ice containing phytic acid, and fish body is kept to be in the encirclement of trash ice always.
By carrying out subjective appreciation, Volatile Base Nitrogen (TVB-N) to butterfish every 3 days,KValue, total plate count, trimethylamine
The measurement of nitrogen, TBARS value (TBA), the control group selected is replaces ice containing phytic acid with originally water-ice.Experimental result table
It is bright: using the butterfish of the ice processing of the invention containing phytic acid, control group to be superior on every index of fish freshness, can especially be dropped
Low fat oxidation, reduces micro organism quantity, hence it is evident that extends butterfish shelf life 9 ~ 12 days.
Present invention could apply to the large-scale aquatic products such as supermarket trade market, the equipment for not needing purchasing expensive, so that it may
Simply the freshness date of butterfish is extended, but also can assign butterfish distinctive flavor, operating method is simple and easy to do, can advise greatly
Mould promotes and applies, and when use needs to control the component ratio of antistaling agent and emulsifier, to guarantee efficient fresh-keeping effect.
Claims (6)
1. a kind of method of the fresh-keeping butterfish of ice containing phytic acid, it is characterised in that: prepare the biological preservation liquid containing phytic acid, emulsification is added
Agent, packing processes butterfish；Pass through subjective appreciation, total plate count, Volatile Base Nitrogen mass fraction, TBARS value, three
Methylamine nitrogen contentKThe index of fish freshness such as value evaluate butterfish quality, demonstrate ice containing phytic acid to the superiority of butterfish fresh-keeping effect；
Specific steps are as follows:
(1) the biological preservation liquid of phytic acid concentration 0.5% ~ 0.6% is prepared；
(2) emulsifier glycerol is added in biological preservation liquid and is dissolved；
(3) the biological preservation liquid sufficiently dissolved is frozen into ice cube；
(4) ice cube containing phytic acid is crushed with ice crusher；
(5) it buys fresh butterfish, reject substandard products, that reservation size is uniform, eyes are bright, the silver grey bright, fish scale of color falls off is less,
The harder individual of free from extraneous odour, meat；
(6) it after cleaning the butterfish of select with ice water, drains 2 ~ 3 minutes；
(7) first the smashed ice containing phytic acid is poured into bubble chamber and is paved, butterfish is placed on ice, one layer of right later layer ice
Fish is in fish body in the encirclement of the ice containing phytic acid, and the mass ratio of ice fish is 2:1 ~ 3:1；
(8) packaged bubble chamber is placed in 1 ~ 4 DEG C of refrigerator and is stored；
(9) storage period pays attention to observing the thawing degree of ice, supplements the ice containing phytic acid in due course.
2. a kind of method of the fresh-keeping butterfish of ice containing phytic acid according to claim 1, it is characterised in that: biological preservation liquid
In, mass ratio shared by phytic acid is 0.5%, and mass ratio shared by glycerol is 0.1%, remaining is water；The glycerol of addition 0.1% can make to give birth to
Object antistaling agent is evenly distributed in freezing process；And added in operation in strict accordance with the concentration of antistaling agent and emulsifier,
And immediately with supersonic wave cleaning machine ultrasound 15 minutes, supersonic frequency 50Hz after having added bio-preservative and glycerol, so that
Phytic acid dissolution is abundant.
3. a kind of method of the fresh-keeping butterfish of ice containing phytic acid according to claim 1, it is characterised in that: by configured life
Loaded in stainless steel pallet, pallet long 50cm, wide 30cm, high 5cm are stored 8 hours under the conditions of being placed in -18 DEG C and are made object fresh-keeping liquid
Then ice cube is crushed with ice crusher.
4. a kind of method of the fresh-keeping butterfish of ice containing phytic acid according to claim 1, it is characterised in that: transport butterfish back
Afterwards, it is rinsed 1 minute with ice water, then according to the mass ratio of butterfish and the ice 1:3 containing phytic acid, layer fish layer ice is placed in bubble chamber,
Wherein bubble chamber bottom ice with a thickness of 5cm, being covered in ice layer thickness on butterfish is 3cm, and fish layer is no more than 3
Layer, influences quality to avoid bottom fish excessive extrusion.
5. a kind of method of the fresh-keeping butterfish of ice containing phytic acid according to claim 1, it is characterised in that: butterfish will be packaged
Bubble chamber be placed in storage in 1 DEG C of refrigerator, to reduce the melting rate of ice, to reduce use cost.
6. a kind of method of the fresh-keeping butterfish of ice containing phytic acid according to claim 1, it is characterised in that: supplemented every 2 days
Ice containing phytic acid keeps butterfish to be in the encirclement of complex biological preservative ice always.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811386824.1A CN109548852A (en) | 2018-11-20 | 2018-11-20 | A method of the fresh-keeping butterfish of ice containing phytic acid |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811386824.1A CN109548852A (en) | 2018-11-20 | 2018-11-20 | A method of the fresh-keeping butterfish of ice containing phytic acid |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113287727A (en) * | 2021-06-18 | 2021-08-24 | 大连工业大学 | Instant grass carp dried fish floss and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01191640A (en) * | 1988-01-26 | 1989-08-01 | Asahi Eng Kk | Freshness preservation of harvested fish |
| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| CN104322649A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice containing composite biological refreshing agent |
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2018
- 2018-11-20 CN CN201811386824.1A patent/CN109548852A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01191640A (en) * | 1988-01-26 | 1989-08-01 | Asahi Eng Kk | Freshness preservation of harvested fish |
| CN104322648A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice |
| CN104322649A (en) * | 2014-11-14 | 2015-02-04 | 上海海洋大学 | Method for refreshing pomfrets by using ice containing composite biological refreshing agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113287727A (en) * | 2021-06-18 | 2021-08-24 | 大连工业大学 | Instant grass carp dried fish floss and making method thereof |
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