CN111802440A - 一种冻干海鱼食物的保鲜储藏方法 - Google Patents
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- 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
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- 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
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Abstract
本发明涉及食物储藏技术领域,且公开了一种冻干海鱼食物的保鲜储藏方法,包括以下步骤1)精选海鱼肉:取三文鱼、鳕鱼或金枪鱼等海鱼肉去除鱼皮、鱼骨鱼刺后,选出肉色滋润,形态完整的海鱼食品原料;2)配置包裹膜液:将高浓度的葡聚糖溶解于纯净水中,配置成粘度在20‑50cp的2%的包裹膜液体备用;3)包裹:将上述精选海鱼肉浸泡在上述备用包裹膜液中,轻轻搅拌,浸泡1分钟,使包裹膜液均匀渗入鱼肉中。该冻干海鱼食物的保鲜储藏方法,通过采用食品级包裹膜液保鲜海洋鱼肉原料,并采用冻干保护剂以及包装袋内充入包装的0.5‑0.8倍的二氧化碳或95%的氮气,从而使海鱼食品的保鲜效果佳,有效储藏期长,营养流失少,且整体储藏方法操作起来简单实用。
Description
技术领域
本发明涉及食物储藏技术领域,具体为一种冻干海鱼食物的保鲜储藏方法。
背景技术
食品在一定的环境因素下,因微生物的作用使食品失去原有的营养价值、组织性状以及色、香和味,转变成为不符合卫生要求的食品,引起食物的腐败变质,为了防止食物腐败,需要利用不同的储藏方法对食物进行储藏,延长食物的保质期。
海鱼食品原料在加工储藏中容易发霉、变色和变法等变质现象,其中传统的烘干工艺对蛋白质的变性和脂肪的酸败严重影响产品的营养,为避免海鱼类在储藏过程中出现劣变现象,近年来广泛采用的储藏技术主要是简单的储藏、温度湿度调节和辐照等,但保鲜效果欠佳,故而提出一种冻干海鱼食物的保鲜储藏方法来解决上述所提出的问题。
发明内容
(一)解决的技术问题
针对现有技术的不足,本发明提供了一种冻干海鱼食物的保鲜储藏方法,具备保鲜效果佳的优点,解决了为避免海鱼类在储藏过程中出现劣变现象,近年来广泛采用的储藏技术主要是简单的储藏、温度湿度调节和辐照等,但保鲜效果欠佳的问题。
(二)技术方案
为实现上述保鲜效果佳的目的,本发明提供如下技术方案:一种冻干海鱼食物的保鲜储藏方法,包括以下步骤:
1)精选海鱼肉:取三文鱼、鳕鱼或金枪鱼等海鱼去除鱼皮、鱼骨鱼刺后,选出肉色滋润,形态完整的海鱼食品原料;
2)配置包裹膜液:将高浓度的葡聚糖溶解于纯净水中,配置成粘度在20-50cp的2%的包裹膜液体备用;
3)包裹:将上述精选海鱼肉浸泡在上述备用包裹膜液中,轻轻搅拌,浸泡1分钟,使包裹膜液均匀渗入鱼肉中;
4)速冻:将上述鱼肉防在履带式速冻机上,半小时冰冻到零下36度;
5)切割:在低温车间,将冰冻海鱼肉通过履带式自动切割机,切割成需要的大小颗粒;
6)冻干:将切割的肉粒,入冻干仓内,涂抹上冻干保护剂开始冻干加工,使其水分含量在2-6%之间;
7)充气包装:将冻干的海鱼食品装入包装袋,并包装袋内冲入包装袋容积的0.5-0.8倍的二氧化碳或95%的氮气其他后封口;
8)储藏:将充气包装后的海鱼食品放置在10-15摄氏度的冷库中储藏。
优选的,所述包裹膜液为葡聚糖和纯净水组成,其中葡聚糖:纯净水=98:2。
优选的,所述包裹膜液可以为海藻糖和纯净水组成,其中海藻糖:纯净水=98:2。
优选的,所述包裹膜液还可以为混合物与纯净水组成,混合物:纯净水=98:2,混合物为海藻糖与葡聚糖6:4的混合。
优选的,所述冻干保护剂为葡聚糖,葡聚糖:鱼肉=99.5:0.5。
(三)有益效果
与现有技术相比,本发明提供了一种冻干海鱼食物的保鲜储藏方法,具备以下有益效果:
该冻干海鱼食物的保鲜储藏方法,通过采用食品级包裹膜液保鲜海洋鱼肉原料,并采用冻干保护剂以及包装袋内充入包装的0.5-0.8倍的二氧化碳或95%的氮气,从而使海鱼食品的保鲜效果佳,有效储藏期长,营养流失少,且整体储藏方法操作起来简单实用。
具体实施方式
下面将结合本发明的实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一:一种冻干海鱼食物的保鲜储藏方法,包括以下步骤:
1)精选海鱼肉:取三文鱼、鳕鱼或金枪鱼等海鱼去除鱼皮、鱼骨鱼刺后,选出肉色滋润,形态完整的海鱼食品原料;
2)配置包裹膜液:将高浓度的葡聚糖溶解于纯净水中,配置成粘度在20-50cp的2%的包裹膜液体备用;
3)包裹:将上述精选海鱼肉浸泡在上述备用包裹膜液中,轻轻搅拌,浸泡1分钟,使包裹膜液均匀渗入鱼肉中;
4)速冻:将上述鱼肉防在履带式速冻机上,半小时冰冻到零下36度;
5)切割:在低温车间,将冰冻海鱼肉通过履带式自动切割机,切割成需要的大小颗粒;
6)冻干:将切割的肉粒,入冻干仓内,涂抹上冻干保护剂开始冻干加工,使其水分含量在2-6%之间;
7)充气包装:将冻干的海鱼食品装入包装袋,并包装袋内冲入包装袋容积的0.5-0.8倍的二氧化碳或95%的氮气其他后封口;
8)储藏:将充气包装后的海鱼食品放置在10-15摄氏度的冷库中储藏。
本发明所提出的保鲜储藏方法同样可以适用于海鱼肉、贝类肉和禽畜肉等冻干食品上,也可以适用于人和宠物的冻干食品上。
本发明的有益效果是:该冻干海鱼食物的保鲜储藏方法,通过采用食品级包裹膜液保鲜海洋鱼肉原料,使用冻干工艺、并采用冻干保护剂以及包装袋内充入包装的0.5-08倍的二氧化碳或95%的氮气,从而使海鱼食品的保鲜效果佳,有效储藏期长,避免热敏感营养物流失少,且整体储藏方法操作起来简单实用,解决了为避免海鱼类在储藏过程中出现劣变现象,近年来广泛采用的储藏技术主要是简单的储藏、温度湿度调节和辐照等,但保鲜效果欠佳的问题。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (5)
1.一种冻干海鱼食物的保鲜储藏方法,其特征在于,包括以下步骤:
1)精选海鱼肉:取三文鱼、鳕鱼或金枪鱼等海鱼肉去除鱼皮、鱼骨鱼刺后,选出肉色滋润,形态完整的海鱼食品原料;
2)配置包裹膜液:将高浓度的葡聚糖溶解于纯净水中,配置成粘度在20-50cp的2%的包裹膜液体备用;
3)包裹:将上述精选海鱼肉浸泡在上述备用包裹膜液中,轻轻搅拌,浸泡1分钟,使包裹膜液均匀渗入鱼肉中;
4)速冻:将上述鱼肉防在履带式速冻机上,半小时冰冻到零下36度;
5)切割:在低温车间,将冰冻海鱼肉通过履带式自动切割机,切割成需要的大小颗粒;
6)冻干:将切割的肉粒,入冻干仓内,涂抹上冻干保护剂开始冻干加工,使其水分含量在2-6%之间;
7)充气包装:将冻干的海鱼食品装入包装袋,并包装袋内冲入包装袋容积的0.5-0.8倍的二氧化碳或95%的氮气其他后封口;
8)储藏:将充气包装后的海鱼食品放置在10-15摄氏度的冷库中储藏。
2.根据权利要求1所述的一种冻干海鱼食物的保鲜储藏方法,其特征在于,所述包裹膜液为葡聚糖和纯净水组成,其中葡聚糖:纯净水=98:2。
3.根据权利要求1所述的一种冻干海鱼食物的保鲜储藏方法,其特征在于,所述包裹膜液可以为海藻糖和纯净水组成,其中海藻糖:纯净水=98:2。
4.根据权利要求1所述的一种冻干海鱼食物的保鲜储藏方法,其特征在于,所述包裹膜液还可以为混合物与纯净水组成,混合物:纯净水=98:2,混合物为海藻糖与葡聚糖6:4的混合。
5.根据权利要求1所述的一种冻干海鱼食物的保鲜储藏方法,其特征在于,所述冻干保护剂为葡聚糖,葡聚糖:鱼肉=99.5:0.5。
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Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2007143431A (ja) * | 2005-11-25 | 2007-06-14 | Fortune Frozen Foods Co Ltd | 魚肉保存方法 |
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CN104757614A (zh) * | 2015-04-02 | 2015-07-08 | 孟祥君 | 一种金枪鱼冻干的制备方法 |
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