CN110637870A

CN110637870A - Squid preservative and squid preservation method

Info

Publication number: CN110637870A
Application number: CN201911131520.5A
Authority: CN
Inventors: 吴传波; 吴越南; 许建红
Original assignee: Huangmei Kanghong Ecological Agriculture Development Co Ltd
Current assignee: Huangmei Kanghong Ecological Agriculture Development Co Ltd
Priority date: 2019-11-19
Filing date: 2019-11-19
Publication date: 2020-01-03

Abstract

The invention discloses a squid preservative and a squid preservation method, and belongs to the technical field of squid preservation. The preservative comprises the following components in percentage by mass: 0.1-0.3% of sodium carbonate, 0.01-0.1% of sodium bicarbonate, 0.015-0.035% of citric acid, 1.0-2.0% of edible salt, 1.0-2.0% of trehalose, 0.5-1.3% of xylitol and the balance of water. The fresh-keeping method comprises the following steps: unfreezing, cutting, soaking, cleaning, boxing and quick-freezing, wherein the preservative provided by the patent is adopted in the soaking process to be soaked for 14-16 hours, and the preservative is quickly frozen in a quick-freezing warehouse in the quick-freezing process, and the central temperature is-48 ℃ to-30 ℃. The preservative and the preservation method provided by the patent can prolong the quality guarantee period of the squid by at least 3 months, ensure the flavor of the squid and reduce the water loss, and have obvious preservation effect.

Description

Squid preservative and squid preservation method

Technical Field

The invention belongs to the technical field of squid preservation, particularly relates to a preservation method of squid tails, and particularly relates to a preservation method of frozen squid tails by combining chemistry and physics.

Technical Field

Squids (Sepiauexargentinus), having the scientific name Ribes nigrum, are commonly known as J for mollusks of the phylum mollusca, class cephalopoda, class coleoidea, family Corynonaceae and order Ribes. The squid is rich in various amino acids necessary for human bodies, also contains rich flavor substances such as taurine, octopine, purine, nucleotide and the like, and is a nutritional health-care aquatic product resource with good flavor.

At present, the squid product has single variety and few processed products, the widely used storage method is low-temperature freezing preservation, and because the squid is greatly influenced by the freezing preservation temperature, fish protein is easy to be frozen and denatured, so that the tenderness, water retention, gelatinization, nutritional value and the like of fish can be deteriorated. It was found that the most feasible way to effectively prevent protein denaturation is to add a water-retaining agent. At present, polyphosphate is a water-retaining agent which is widely applied in aquatic product processing, but the excessive use in production can generate adverse effects, and the long-term excessive intake of a human body can influence the calcium-phosphorus balance of the organism. Therefore, in order to improve the quality of the squid in the freezing processing and improve the quality safety of the squid processing product, the patent develops a phosphorus-free quality improver consisting of common and harmless components, and the phosphorus-free quality improver has the advantages of safety, no toxicity, high efficiency, phosphorus-free property and the like.

Disclosure of Invention

The embodiment of the invention provides a squid preservative and a squid preservation method, which not only prolong the shelf life of squid tails, but also ensure the taste of the thawed squid tails, and the technical scheme is as follows:

on one hand, the invention provides a squid preservative which comprises the following components in percentage by mass: 0.1-0.3% of sodium carbonate, 0.01-0.1% of sodium bicarbonate, 0.015-0.035% of citric acid, 1.0-2.0% of edible salt, 1.0-2.0% of trehalose, 0.5-1.3% of xylitol and the balance of water.

Preferably, the squid preservative comprises the following components in percentage by mass: 0.2% of sodium carbonate, 0.05% of sodium bicarbonate, 0.025% of citric acid, 1.5% of edible salt, 1.5% of trehalose, 0.8% of xylitol and the balance of water.

On the other hand, the invention provides a squid preservation method, which comprises the following steps:

(1) unfreezing: completely thawing the squid tail in a refrigerating chamber at 1-10 ℃.

(2) Slitting: cutting and forming according to the cutting requirements; this process can be operated by a special lapper.

(3) Soaking: soaking the squid tails treated in the step (2) in a preservative at the temperature of 1-10 ℃ for 14-16 hours. Wherein the preservative comprises the following components in percentage by mass: 0.1-0.3% of sodium carbonate, 0.01-0.1% of sodium bicarbonate, 0.015-0.035% of citric acid, 1.0-2.0% of edible salt, 1.0-2.0% of trehalose, 0.5-1.3% of xylitol and the balance of water. Sodium carbonate, sodium bicarbonate and citric acid in the preservative are used as acidity regulators (buffer solution is formed), so that the most suitable pH value of a soaking solution is ensured, and the flavor and the water retention of the product can be ensured by edible salt, trehalose and xylitol. In addition, the soaking time (the conventional effect is 6 hours) of the squid tail is increased so as to improve the heat preservation effect.

(4) Cleaning: soaking and cleaning the squid tail processed in the step (3) in clear water at the temperature of 1-10 ℃ for 15-25 minutes, and draining; the cleaning is to remove the solution attached to the squid tail during the soaking process.

(5) Boxing: and (5) packaging the squid tails processed in the step (4) into boxes according to the specified gram weight.

(6) Quick-freezing: quickly freezing the squid tails treated in the step (5) in a quick-freezing warehouse, wherein the central temperature is-48 ℃ to-30 ℃; the rapid freezing is used for preventing the formation of large ice crystals in the quick freezing process and preventing water loss in the thawing process.

Wherein, step (2) and/or step (5) may or may not be required.

Preferably, the preservative used in the step (3) comprises the following components in percentage by mass: 0.2% of sodium carbonate, 0.05% of sodium bicarbonate, 0.025% of citric acid, 1.5% of edible salt, 1.5% of trehalose, 0.8% of xylitol and the balance of water.

The preservative and the preservation method provided by the patent can prolong the quality guarantee period of the squid by at least 3 months, ensure the flavor of the squid and reduce the water loss, and have obvious preservation effect.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below.

1. The preservative is prepared from the following components in any proportion: salt, trehalose, xylitol, food-grade sodium carbonate, food-grade sodium bicarbonate, food-grade citric acid and water.

2. The proportion of each component is (in percentage by mass): 0.1-0.3% of sodium carbonate, 0.01-0.1% of sodium bicarbonate, 0.015-0.035% of citric acid, 1.0-2.0% of edible salt, 1.0-2.0% of trehalose, 0.5-1.3% of xylitol and the balance of water.

3. Example one

3.1 the preservative provided by the first embodiment is prepared by mixing the following components in parts by weight: 0.1% of sodium carbonate, 0.01% of sodium bicarbonate, 0.015% of citric acid, 1.0% of edible salt, 1.0% of trehalose, 0.5% of xylitol and the balance of water.

3.2 preserving by the preservation method provided by the patent.

Example two

4.1 the preservative provided by the second embodiment is prepared by mixing the following components in parts by weight: 0.2% of sodium carbonate, 0.05% of sodium bicarbonate, 0.025% of citric acid, 1.5% of edible salt, 1.5% of trehalose, 0.8% of xylitol and the balance of water.

4.2 preserving by the preservation method provided by the patent.

EXAMPLE III

5.1 the preservative provided by the third embodiment is prepared by mixing the following components in parts by weight: 0.3% of sodium carbonate, 0.1% of sodium bicarbonate, 0.035% of citric acid, 2.0% of edible salt, 2.0% of trehalose, 1.3% of xylitol and the balance of water.

5.2 preserving by the preservation method provided by the patent.

In the following comparative test, using squid tail with net content of 170 g as an example, the larger the thawing yield and cooking yield, the less the loss of water, juice and nutrition in food tissues, and the longer the shelf life, the following specific experimental data (meeting the standard SB-T10379-:

TABLE 1

Item	Net content after thawing (gram)	Content of cooking oil (gram)	Yield of defrosted product	Cooking yield	Shelf life (moon)
						No need of antistaling agent	165	123	97.05%	72.35%	6
Market conventional polyphosphate antistaling agent	169	131	99.41%	77.06%	8
						Example one	173	138	101.76%	81.18%	9
Example two	178	146	104.7%	85.88%	12
						EXAMPLE III	172	140	101.18%	82.35%	10

As can be seen from the table 1, the squid tails are prepared with the preservative according to the proportion in the second embodiment, and the foods treated with the preservative have the highest thawing yield and cooking yield and the longest shelf life.

Remarking: the quality guarantee period judgment standard is as follows: the product has the required shape, and is not deformed or damaged; the product has the due luster; the smell is normal. Staphylococcus aureus is less than or equal to 100 CFU/g; salmonella was not detected.

In addition, the squid tail after being refrigerated for 4 months is subjected to sensory evaluation (34 persons, male 14 and female 20 are randomly selected, and the average age is 27.3), and the cooking method is as follows: simply baking; the highest score is 5 (perfectly maintaining the flavor of the squid before refrigeration), the average score of the cold fresh agent provided by the patent is 4.2, the score of the fresh agent without preservative is 3.2, and the score of the fresh agent with the conventional preservative is 3.6.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. The squid preservative is characterized by comprising the following components in percentage by mass: 0.1-0.3% of sodium carbonate, 0.01-0.1% of sodium bicarbonate, 0.015-0.035% of citric acid, 1.0-2.0% of edible salt, 1.0-2.0% of trehalose, 0.5-1.3% of xylitol and the balance of water.

2. The squid preservative according to claim 1, which is characterized by comprising the following components in percentage by mass: 0.2% of sodium carbonate, 0.05% of sodium bicarbonate, 0.025% of citric acid, 1.5% of edible salt, 1.5% of trehalose, 0.8% of xylitol and the balance of water.

3. A squid preservation method is characterized by comprising the following steps:

(1) unfreezing: completely thawing the squid tail in a refrigerating chamber at the temperature of 1-10 ℃;

(2) slitting: cutting and forming according to the cutting requirements;

(3) soaking: soaking the squid tails treated in the step (2) in a preservative at the temperature of 1-10 ℃ for 14-16 hours;

(4) cleaning: soaking and cleaning the squid tail processed in the step (3) in clear water at the temperature of 1-10 ℃ for 15-25 minutes, and draining;

(5) boxing: packaging the squid tails processed in the step (4) into boxes according to the specified gram weight;

(6) quick-freezing: quickly freezing the squid tails treated in the step (5) in a quick-freezing warehouse, wherein the central temperature is-48 ℃ to-30 ℃;

wherein the preservative used in the step (3) comprises the following components in percentage by mass: 0.1-0.3% of sodium carbonate, 0.01-0.1% of sodium bicarbonate, 0.015-0.035% of citric acid, 1.0-2.0% of edible salt, 1.0-2.0% of trehalose, 0.5-1.3% of xylitol and the balance of water.

4. The squid preservation method according to claim 3, wherein the preservative used in the step (3) comprises the following components in percentage by mass: 0.2% of sodium carbonate, 0.05% of sodium bicarbonate, 0.025% of citric acid, 1.5% of edible salt, 1.5% of trehalose, 0.8% of xylitol and the balance of water.