CN109717239A - A kind of processing method for the cured fish that salts down, salt down cured fish plastics and its application - Google Patents
A kind of processing method for the cured fish that salts down, salt down cured fish plastics and its application Download PDFInfo
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- CN109717239A CN109717239A CN201811543544.7A CN201811543544A CN109717239A CN 109717239 A CN109717239 A CN 109717239A CN 201811543544 A CN201811543544 A CN 201811543544A CN 109717239 A CN109717239 A CN 109717239A
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Abstract
The invention discloses a kind of processing method of cured fish that salts down, salt down cured fish plastics and its application, wherein salting cured fish plastics down by percentage to the quality, comprising: wheat gluten protein 3~8%, glycerol 0.3~1.5%, mangosteen chitin extract 0.1~1%, surplus is water.Processing method is compacted with object, is pickled the following steps are included: salt is uniformly smeared on fresh fish body surface, and fish body flitches after marinated；The cured fish plastics that will salt down are uniformly applied to the fish block surface after pickling, dry to get the cured fish that salts down described in.The present invention handles the cured fish that salts down using compelx coating agent, develop a kind of novel cured fish processing method that salts down, effectively reduce fat and protein oxidation that the cured fish that salts down occurs during drying, inhibit the growth and breeding of putrefactive microorganisms, improve color, mouthfeel and the flavor of the cured fish that salts down, the quality and safety for improving the cured fish that salts down extend shelf life of the cured fish in storage that salt down.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of processing method for the cured fish that salts down, salt down cured fish plastics and its
Using.
Background technique
The China Yan Layushi tradition aquatic products processing food, generally by the fresh fish after slaughter through marinated, nature or artificial drying
Made of, because of the features such as its nutritive value is high, unique flavor, liked by domestic and international consumer.
Edible film-coating can improve water by inhibiting the growth and breeding of microorganism, reducing the oxidation of fat and protein
The quality of product and the shelf life for extending product.Currently, being closed in terms of the research of edible film-coating is concentrated mainly on preservation of fishery
The application of plastics in the cured fish process that salts down does not have been reported that also.
Cured fish salt down during marinated, drying, under the action of microorganism and enzyme, it may occur that protein is excessive with fat
Oxidation forms to cured fish products matter and the unfavorable metabolite of flavor of salting down, reduces the value of product.
Summary of the invention
To solve the above-mentioned problems, salt down cured fish plastics the present invention provides one kind, improve the quality for the cured fish that salts down.
The cured fish plastics the technical solution of the present invention is as follows: one kind salts down, by percentage to the quality, comprising:
Wheat gluten protein 3~8%；
Glycerol 0.3~1.5%
Mangosteen chitin extract 0.1~1%
Surplus is water.
Preferably, by percentage to the quality, comprising:
Wheat gluten protein 5%；
Glycerol 1%；
Mangosteen chitin extract 0.2%；
Surplus is water.
Preferably, mangosteen shell is air-dried, is crushed, add suitable quantity of water, with ultrasonic wave assisted extraction polysaccharide, ultrasonic general power
200W, ultrasonic time 30min, centrifuging and taking supernatant are concentrated 10 times, are precipitated with the dehydrated alcohol of 3 times of volumes, it is heavy to be collected by centrifugation
It forms sediment, 60 DEG C of dryings obtain the mangosteen chitin crude extract.
The present invention also provides the applications that the above-mentioned cured fish plastics that salt down salt down on cured fish in preparation.
Preferably, the cured fish plastics that will salt down are uniformly applied to the fish surface after pickling, it is dried to obtain the cured fish that salts down.
The present invention also provides a kind of processing methods of cured fish that salts down, comprising the following steps:
(1) salt is uniformly smeared on fresh fish body surface, is compacted, is pickled with object, be cut into fish body after marinated
Fish block；
(2) the above-mentioned cured fish plastics that salt down are uniformly applied to the fish block surface after pickling, drying is cured to get salting down described in
Fish.
Preferably, the additive amount of salt is the 10% of quality of fishes in the step (1), pickling temperature is 10 DEG C, is salted down
Time processed is 7d.
Preferably, drying temperature is 10~40 DEG C in the step (2), drying time is 16~40h.
Preferably, the cured fish plastics that salt down in the step (2) be uniformly applied to it is marinated after fish block surface, keep 1~
After 5min, it is dried.
The wheat gluten protein in cured fish plastics that salts down in the present invention is the preferred material for preparing edible film-coating, has nutrition
It is worth the superperformances such as height, high mechanical strength, transparent good, biodegradable.Mangosteen chitin extract has in the present invention
The physiological activity such as inoxidizability.Wheat gluten protein and mangosteen chitin extract are mixed with plastics, can be improved film
The emulsibility and inoxidizability of agent.During salting cured making fish down, after adding salt to be pickled in fresh fish sample, salted down cured fish film with the present invention
Agent carries out coating problems, then carries out drying, obtains the cured fish that salts down.Wherein, wheat gluten protein-mangosteen chitin extract film exists
Salt down one layer of good protective film of cured fish surface formation, can be effectively improved and salt down under the quality that cured fish occurs in drying and preserving process
The problems such as drop.
Compared with prior art, the beneficial effects of the present invention are embodied in:
(1) present invention handles the cured fish that salts down using compelx coating agent, develops a kind of novel cured fish processing method that salts down, effectively
Reduce fat and protein oxidation that the cured fish that salts down occurs during drying, it is suppressed that the growth and breeding of putrefactive microorganisms changes
It has been apt to salt down color, mouthfeel and the flavor of cured fish, has improved the quality and safety of the cured fish that salts down, extend the cured fish that salts down in storage
In shelf life.
(2) the cured fish plastics that salt down in the present invention can be formed with good emulsibility and antibiotic property on the cured fish surface that salts down
One layer of uniform protective film significantly improves the quality and safety of the cured fish that salts down.
Specific embodiment
Embodiment 1
A kind of processing method for the cured fish that salts down, comprising the following steps:
(1) it after cleaning by fresh grass carp sample, drain, weigh, is uniformly smeared salt (10% salt adding amount) on fish sample surface, it is whole
Neat pile is compacted in basin with object, and marinated 7d is carried out at 10 DEG C, overturns fish block every 12h, is cut into grass carp after marinated
3 × 4 × 1.5cm fish block of uniform size.
(2) by wheat gluten protein, glycerol, mangosteen chitin extract and water mixing, wherein by percentage to the quality,
The ratio of each component is: 5% wheat gluten protein, 1% glycerol, 0.2% mangosteen chitin extract, remaining is water, when mixing,
Magnetic agitation 20min, water-bath 20min, is cooled to room temperature at 60 DEG C, vacuum outgas 5min, obtains the cured fish plastics that salt down,
In,
Mangosteen shell is air-dried, is crushed, adds suitable quantity of water, with ultrasonic wave assisted extraction polysaccharide, ultrasonic general power 200W, when ultrasonic
Between 30min, centrifuging and taking supernatant, be concentrated 10 times, precipitated with the dehydrated alcohol of 3 times of volumes, precipitating be collected by centrifugation, at 60 DEG C
It is dry, obtain the mangosteen chitin crude extract.
(3) the grass carp block after will be marinated is immersed in the cured fish plastics that salt down in step (2), 1-2min is kept, after taking-up
Naturally dry at room temperature makes salted fish block surface cover one layer of uniform colourless semi-permeable membrane.The dispersion tiling of salted fish block is placed in wind
In case supporting plate, 15 DEG C of temperature, relative air humidity 60-65%, the drying 40h of low temperature to fish block moisture content are about 40%, obtain institute
State the cured fish that salts down.
The present embodiment by analyzing wheat gluten protein-mangosteen chitin extract coating liquid emulsifiability,
The emulsibility for being not added with the composite membrane liquid of mangosteen chitin extract preparation is 48.06m2/ g, emulsion stability 23.31%,
The emulsibility for adding the composite membrane liquid prepared after 0.2% mangosteen chitin extract increases to 51.23m2/ g, emulsion stability increase
25.24% is added to, shows wheat gluten protein-mangosteen chitin extract coating liquid emulsification that the method for the present embodiment obtains
Performance enhancement.
The present embodiment passes through the degree of oxidation and sense organ to total plate count, protein and fat after the cured dried fish system that salts down
Evaluation is analyzed, and the results are shown in Table 1.Compared with the control group without coating problems, discovery carries out drying again after coating problems
The cured fish total plate count that salts down be remarkably decreased, show that the method for the present embodiment can control the microbial contamination for the cured fish that salts down.Film is dry
After system, the protein sulfhydryl content of the cured fish that salts down is substantially less than non-film and salts down the Protein carbonyl content of cured fish, and Protein carbonyl content is significant
Salt down the Protein carbonyl content of cured fish higher than non-film, shows that the method for the present embodiment can control the protein oxidation for the cured fish that salts down.
After film is drying, the TBARS value and peroxide value of marinated fish are substantially less than non-film and salt down cured fish group data, show the present embodiment
Method can control the fat oxidation of the cured fish that salts down.After film is drying, Yan Layukuai tissue tight, bright color, and have and salt down
The cured distinctive fresh fragrance taste of fish, shows that the method for the present embodiment can improve the organoleptic quality for the cured fish that salts down.It is indicated above this implementation
Salt down cured fish quality with higher and the safety that the method for example obtains.
The present embodiment is analyzed by the shelf life to the cured fish that salts down under normal temperature storage, and the cured fish that salts down without coating problems exists
Shelf life at 25 DEG C is 40d, and shelf life of the cured fish at 25 DEG C that salt down through coating problems is 50d, shelf life extension
25.0%, show that the method for the present embodiment can extend the shelf life for the cured fish that salts down.
Table 1 salt down cured fish film it is drying after quality comparison
Embodiment 2
A kind of processing method for the cured fish that salts down, comprising the following steps:
(1) it after cleaning by fresh grass carp sample, drain, weigh, is uniformly smeared salt (10% salt adding amount) on fish sample surface, it is whole
Neat pile is compacted in basin with object, and marinated 7d is carried out at 10 DEG C, overturns fish block every 12h, is cut into grass carp after marinated
3 × 4 × 1.5cm fish block of uniform size.
(2) by wheat gluten protein, glycerol, mangosteen chitin extract and water mixing, wherein by percentage to the quality,
The ratio of each component is: 5% wheat gluten protein, 1% glycerol, 0.4% mangosteen chitin extract, remaining is water, when mixing,
Magnetic agitation 20min, water-bath 20min, is cooled to room temperature at 60 DEG C, and vacuum outgas 5min obtains the wheat gluten protein-
Mangosteen chitin extract compelx coating liquid adds suitable quantity of water wherein mangosteen shell is air-dried, is crushed, more with ultrasonic wave assisted extraction
Sugar, ultrasonic general power 200W, ultrasonic time 30min, centrifuging and taking supernatant are concentrated 10 times, are sunk with the dehydrated alcohol of 3 times of volumes
It forms sediment, precipitating is collected by centrifugation, it is dry at 60 DEG C, obtain the mangosteen chitin crude extract.
(3) will it is marinated after grass carp block be immersed in the compelx coating liquid in step (2), keep 1-2min, after taking-up
Naturally dry in room temperature makes salted fish block surface cover one layer of uniform colourless semi-permeable membrane.The dispersion tiling of salted fish block is placed in bellows
In supporting plate, 15 DEG C of temperature, relative air humidity 60-65%, the drying 40h of low temperature to fish block moisture content are about 40%, are obtained described
Salt down cured fish.
The present embodiment by analyzing wheat gluten protein-mangosteen chitin extract coating liquid emulsifiability,
The emulsibility for being not added with the composite membrane liquid of mangosteen chitin extract preparation is 48.06m2/ g, emulsion stability 23.31%,
The emulsibility for adding the composite membrane liquid prepared after 0.2% mangosteen chitin extract increases to 61.66m2/ g, emulsion stability increase
27.81% is added to, shows wheat gluten protein-mangosteen chitin extract coating liquid emulsification that the method for the present embodiment obtains
Performance enhancement.
The present embodiment passes through the degree of oxidation and sense organ to total plate count, protein and fat after the cured dried fish system that salts down
Evaluation is analyzed, and the results are shown in Table 2.Compared with the control group without coating problems, discovery carries out drying again after coating problems
The cured fish total plate count that salts down be remarkably decreased, show that the method for the present embodiment can control the microbial contamination for the cured fish that salts down.Film is dry
After system, the protein sulfhydryl content of the cured fish that salts down is substantially less than non-film and salts down the Protein carbonyl content of cured fish, and Protein carbonyl content is significant
Salt down the Protein carbonyl content of cured fish higher than non-film, shows that the method for the present embodiment can control the protein oxidation for the cured fish that salts down.
After film is drying, the TBARS value and peroxide value of marinated fish are substantially less than non-film and salt down cured fish group data, show the present embodiment
Method can control the fat oxidation of the cured fish that salts down.After film is drying, Yan Layukuai tissue tight, bright color, and have and salt down
The cured distinctive fresh fragrance taste of fish, shows that the method for the present embodiment can improve the organoleptic quality for the cured fish that salts down.It is indicated above this implementation
Salt down cured fish quality with higher and the safety that the method for example obtains.
The present embodiment is analyzed by the shelf life to the cured fish that salts down under normal temperature storage, and the cured fish that salts down without coating problems exists
Shelf life at 25 DEG C is 40d, and shelf life of the cured fish at 25 DEG C that salt down through coating problems is 60d, shelf life extension
50.0%, show that the method for the present embodiment can extend the shelf life for the cured fish that salts down.
Table 2 salt down cured fish film it is drying after quality comparison
Embodiment 3
A kind of processing method for the cured fish that salts down, comprising the following steps:
(1) it after cleaning by fresh grass carp sample, drain, weigh, is uniformly smeared salt (10% salt adding amount) on fish sample surface, it is whole
Neat pile is compacted in basin with object, and marinated 7d is carried out at 10 DEG C, overturns fish block every 12h, is cut into grass carp after marinated
3 × 4 × 1.5cm fish block of uniform size.
(2) by wheat gluten protein, glycerol, mangosteen chitin extract and water mixing, wherein by percentage to the quality,
The ratio of each component is: 5% wheat gluten protein, 1% glycerol, 0.8% mangosteen chitin extract, remaining is water, when mixing,
Magnetic agitation 20min, water-bath 20min, is cooled to room temperature at 60 DEG C, and vacuum outgas 5min obtains the wheat gluten protein-
Mangosteen shell is air-dried, is crushed, adds suitable quantity of water by mangosteen chitin extract compelx coating liquid, with ultrasonic wave assisted extraction polysaccharide, is surpassed
Sound general power 200W, ultrasonic time 30min, centrifuging and taking supernatant are concentrated 10 times, are precipitated with the dehydrated alcohol of 3 times of volumes, from
The heart collects precipitating, dry at 60 DEG C, obtains the mangosteen chitin crude extract.
(3) will it is marinated after grass carp block be immersed in the compelx coating liquid in step (2), keep 1-2min, after taking-up
Naturally dry in room temperature makes salted fish block surface cover one layer of uniform colourless semi-permeable membrane.The dispersion tiling of salted fish block is placed in bellows
In supporting plate, 20 DEG C of temperature, relative air humidity 60-65%, the drying 30h of low temperature to fish block moisture content are about 40%, are obtained described
Salt down cured fish.
The present embodiment by analyzing wheat gluten protein-mangosteen chitin extract coating liquid emulsifiability,
The emulsibility for being not added with the composite membrane liquid of mangosteen chitin extract preparation is 48.06m2/ g, emulsion stability 23.31%,
The emulsibility for adding the composite membrane liquid prepared after 0.2% mangosteen chitin extract increases to 82.28m2/ g, emulsion stability increase
31.09% is added to, shows wheat gluten protein-mangosteen chitin extract coating liquid emulsification that the method for the present embodiment obtains
Performance enhancement.
The present embodiment passes through the degree of oxidation and sense organ to total plate count, protein and fat after the cured dried fish system that salts down
Evaluation is analyzed, and the results are shown in Table 3.Compared with the control group without coating problems, discovery carries out drying again after coating problems
The cured fish total plate count that salts down be remarkably decreased, show that the method for the present embodiment can control the microbial contamination for the cured fish that salts down.Film is dry
After system, the protein sulfhydryl content of the cured fish that salts down is substantially less than non-film and salts down the Protein carbonyl content of cured fish, and Protein carbonyl content is significant
Salt down the Protein carbonyl content of cured fish higher than non-film, shows that the method for the present embodiment can control the protein oxidation for the cured fish that salts down.
After film is drying, the TBARS value and peroxide value of marinated fish are substantially less than non-film and salt down cured fish group data, show the present embodiment
Method can control the fat oxidation of the cured fish that salts down.After film is drying, Yan Layukuai tissue tight, bright color, and have and salt down
The cured distinctive fresh fragrance taste of fish, shows that the method for the present embodiment can improve the organoleptic quality for the cured fish that salts down.It is indicated above this implementation
Salt down cured fish quality with higher and the safety that the method for example obtains.
The present embodiment is analyzed by the shelf life to the cured fish that salts down under normal temperature storage, and the cured fish that salts down without coating problems exists
Shelf life at 25 DEG C is 40d, shelf life of the cured fish at 25 DEG C that salt down through coating problems is 80d, 1 times of shelf life extension,
Show that the method for the present embodiment can extend the shelf life for the cured fish that salts down.Table 3 salt down cured fish film it is drying after quality comparison
Claims (9)
- The cured fish plastics 1. one kind salts down, which is characterized in that by percentage to the quality, comprising:Wheat gluten protein 3~8%；Glycerol 0.3~1.5%Mangosteen chitin extract 0.1~1%Surplus is water.
- 2. salt down cured fish plastics as described in claim 1, which is characterized in that by percentage to the quality, comprising:Wheat gluten protein 5%；Glycerol 1%；Mangosteen chitin extract 0.2%；Surplus is water.
- 3. salt down cured fish plastics as described in claim 1, which is characterized in that the mangosteen chitin extract:Mangosteen shell is air-dried, is crushed, adds suitable quantity of water, with ultrasonic wave assisted extraction polysaccharide, ultrasonic general power 200W, ultrasonic time 30min, centrifuging and taking supernatant are concentrated 10 times, are precipitated with the dehydrated alcohol of 3 times of volumes, precipitating is collected by centrifugation, and do at 60 DEG C It is dry, obtain the mangosteen chitin crude extract.
- 4. the application that the cured fish plastics that salt down as described in claims 1 to 3 is any salt down on cured fish in preparation.
- 5. the application that the cured fish plastics that salt down as claimed in claim 4 salt down on cured fish in preparation, which is characterized in that will salt down cured fish film Agent is uniformly applied to the fish surface after pickling, and is dried to obtain the cured fish that salts down.
- 6. a kind of processing method for the cured fish that salts down, which comprises the following steps:(1) salt is uniformly smeared on fresh fish body surface, is compacted, is pickled with object, fish body flitches after marinated；(2) the cured fish plastics that salt down as described in claims 1 to 3 is any are uniformly applied to the fish block surface after pickling, it is dry, Obtain the cured fish that salts down.
- 7. the processing method for the cured fish that salts down as claimed in claim 6, which is characterized in that the additive amount of salt in the step (1) It is the 10% of quality of fishes, pickling temperature is 10 DEG C, salting period 7d.
- 8. the processing method for the cured fish that salts down as claimed in claim 6, which is characterized in that drying temperature is 10 in the step (2) ~40 DEG C, drying time is 16~40h.
- 9. the processing method for the cured fish that salts down as claimed in claim 6, which is characterized in that salt down cured fish plastics in the step (2) It is uniformly applied to the fish block surface after pickling, after keeping 1~5min, is dried.
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| CN110771819A (en) * | 2019-11-20 | 2020-02-11 | 浙江工业大学 | Method for preparing salted and cured fish by ultrasonic-assisted low-temperature heating |
| CN111436578A (en) * | 2020-02-02 | 2020-07-24 | 浙江工业大学 | Method for making low-salt salted fish |
| CN113424866A (en) * | 2021-06-09 | 2021-09-24 | 佛山科学技术学院 | Carcinia Maultflora champ chitin fruit and vegetable fresh-keeping spray and preparation method and application thereof |
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