CN114885978A - Efficient fresh-keeping fish processing technology - Google Patents
Efficient fresh-keeping fish processing technology Download PDFInfo
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- CN114885978A CN114885978A CN202210293026.4A CN202210293026A CN114885978A CN 114885978 A CN114885978 A CN 114885978A CN 202210293026 A CN202210293026 A CN 202210293026A CN 114885978 A CN114885978 A CN 114885978A
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Images
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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a processing technology of fish with efficient freshness locking, which comprises the following steps: step one, weighing raw materials; step two, preparing a refreshing liquid; step three, fish pretreatment; step four, soaking; step five, inflating and packaging; step six, refrigerating at low temperature; the fishy remover is prepared by compounding 50% of white vinegar, 30% of garlic juice and 20% of ginger juice; compared with the existing fish preservation method, the fish preservation method has the advantages that the fish is soaked in the preservation solution, the isolation film is formed on the surface of the fish, so that the invasion of external bacteria is avoided, meanwhile, the preservation solution has the functions of removing fishy smell, increasing aroma, improving freshness and inhibiting bacteria, has strong oxidation resistance, can inhibit the oxidative rancidity of fat and the self-degradation of protein, and plays a role in protecting color and preserving freshness; compared with quick-freezing preservation, the invention has the advantages of small equipment investment and lower cost; the preservative liquid adopted by the invention contains natural biological preservative, and is safer and more reliable than the existing preservative.
Description
Technical Field
The invention relates to the technical field of fish processing, in particular to a high-efficiency freshness-retaining fish processing technology.
Background
The fish is a common food material, the taste is delicious, the protein content is very high, the existing fish preservation method adopts a quick-freezing mode, the fish meat forms extremely small ice crystals, and the cell tissues are not seriously damaged, so that the original juice and the fragrance of the fish meat are preserved, but the equipment investment of the method is large at one time, and the product cost is relatively high; in the prior art, the preservative with the preservative effect is added to realize preservation, but the preservative has a single function and cannot play the effects of color protection, fishy smell removal, aroma enhancement and freshness improvement, most of the existing preservatives are food preservatives, and although the preservation time of fishes can be prolonged, the safety of the preservatives cannot be guaranteed.
Disclosure of Invention
The invention aims to provide a high-efficiency fresh-keeping fish processing technology to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology for efficiently preserving fish comprises the following steps: step one, weighing raw materials; step two, preparing a refreshing liquid; step three, fish pretreatment; step four, soaking; step five, inflating and packaging; step six, refrigerating at low temperature;
In the first step, according to the mass percentage of each component of the Konjac liquid, the components are as follows: 2-10% of trehalose, 8-16% of konjac glucomannan, 6-12% of an odor removing agent, 0.5-3% of an antioxidant, 2-4% of a flavoring agent, 1-3% of a fresh-keeping agent, 0.5-1% of a bacteriostatic agent and 60-70% of water;
in the second step, the water, the trehalose and the konjac glucomannan weighed in the first step are heated in a water bath, mixed and stirred uniformly, then the fishy removing agent, the antioxidant, the flavoring agent, the freshness improving agent and the bacteriostatic agent are added, and the freshness locking liquid is obtained after mixing and stirring uniformly;
in the third step, the fish to be processed is descaled, gilled and viscera removed, and the fish is cleaned for later use;
in the fourth step, the fish processed in the third step is placed in the freshness retaining solution prepared in the second step, soaked for 10min under the vacuum condition of 5 ℃, taken out and drained;
placing the drained fishes in the step four in a preservation box, filling preservation gas, and sealing and storing to obtain a finished product;
and in the sixth step, the finished product prepared in the fifth step is refrigerated at the temperature of 0-5 ℃.
Preferably, in the first step, the mass percentage sum of the components of the freshening liquid is 1, and the mass percentage of each component of the freshening liquid is as follows: 8% of trehalose, 12% of konjac gum, 9% of an odor removing agent, 2% of an antioxidant, 3% of a flavoring agent, 2% of a freshness improving agent, 1% of a bacteriostatic agent and 63% of water.
Preferably, the fishy remover is prepared by compounding 50% of white vinegar, 30% of garlic juice and 20% of ginger juice.
Preferably, the flavoring agent is prepared by compounding 40% of cinnamon essential oil, 10% of dried orange peel essential oil, 30% of star anise essential oil and 20% of perilla seed essential oil.
Preferably, the antioxidant is compounded by 60% of sodium phytate and 40% of tea polyphenol.
Preferably, the fresh-keeping agent is yeast extract, and the bacteriostatic agent is lysozyme.
Preferably, in the second step, the temperature of the water bath heating is 60-70 ℃.
Preferably, in the fourth step, the mass ratio of the fish to the freshness retaining liquid is 1: 6-9.
Preferably, in the fifth step, the fresh-keeping gas is a mixed gas composed of 60% of carbon dioxide, 21% of oxygen and 19% of nitrogen.
Compared with the prior art, the invention has the beneficial effects that: compared with the existing fish preservation method, the fish preservation method has the advantages that the fish is soaked in the preservation solution, the isolation film is formed on the surface of the fish, so that the invasion of external bacteria is avoided, meanwhile, the preservation solution has the functions of removing fishy smell, increasing aroma, improving freshness and inhibiting bacteria, has strong oxidation resistance, can inhibit the oxidative rancidity of fat and the self-degradation of protein, and plays a role in protecting color and preserving freshness; compared with quick-freezing preservation, the invention has the advantages of small equipment investment and lower cost; the preservative liquid adopted by the invention contains natural biological preservative, and is safer and more reliable than the existing preservative.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, an embodiment of the present invention: a processing technology for efficiently preserving fish comprises the following steps: step one, weighing raw materials; step two, preparing a refreshing liquid; step three, fish pretreatment; step four, soaking; step five, inflating and packaging; step six, refrigerating at low temperature;
in the first step, according to the mass percentage of each component of the refreshing liquid, the components are as follows: selecting 8% of trehalose, 12% of konjac glucomannan, 9% of an odor removing agent, 2% of an antioxidant, 3% of a flavoring agent, 2% of a fresh-keeping agent, 1% of a bacteriostatic agent and 63% of water, and weighing the raw materials according to the mass percentage sum of 1; wherein the fishy remover is prepared by compounding 50% of white vinegar, 30% of garlic juice and 20% of ginger juice; the flavoring agent is prepared by compounding 40% of cinnamon essential oil, 10% of dried orange peel essential oil, 30% of anise essential oil and 20% of perilla seed essential oil; the antioxidant is compounded by 60 percent of sodium phytate and 40 percent of tea polyphenol; the fresh-keeping agent is yeast extract, and the bacteriostatic agent is lysozyme;
In the second step, the water, the trehalose and the konjac glucomannan weighed in the first step are heated in a water bath at 70 ℃, mixed and stirred uniformly, then the fishy removing agent, the antioxidant, the flavoring agent, the freshness enhancing agent and the bacteriostatic agent are added, and the freshness locking liquid is obtained after mixing and stirring uniformly;
in the third step, the fish to be processed is descaled, gilled, eviscerated and cleaned for later use;
in the fourth step, the fish processed in the third step is placed in the freshness retaining solution prepared in the second step, soaked for 10min under the vacuum condition of 5 ℃, taken out and drained; wherein the mass ratio of the fish to the seafood-locking liquid is 1: 7;
placing the drained fishes in the step four in a preservation box, filling preservation gas, and sealing and storing to obtain a finished product; wherein the fresh-keeping gas is a mixed gas consisting of 60% of carbon dioxide, 21% of oxygen and 19% of nitrogen;
in the sixth step, the finished product prepared in the fifth step is refrigerated at the temperature of 0-5 ℃.
Based on the above, the invention has the advantages that when the invention is used, the white vinegar, the garlic juice and the ginger juice are compounded to remove the fishy smell, the cinnamon essential oil, the dried orange peel essential oil, the aniseed essential oil and the perilla seed essential oil are compounded to increase the flavor, the sodium phytate and the tea polyphenol are compounded to increase the antioxidant, the yeast extract is used as the fresh-keeping agent, the lysozyme is used as the bacteriostatic agent, the functions of removing the fishy smell, increasing the flavor, increasing the fresh and suppressing the bacteria can be realized, and meanwhile, the components are all natural biological components, so that the invention has no toxic action, safety and reliability; in addition, in the method, the quick-freezing treatment of the fish is not needed, so that the production cost can be greatly reduced.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (9)
1. A processing technology for efficiently preserving fish comprises the following steps: step one, weighing raw materials; step two, preparing a refreshing liquid; step three, fish pretreatment; step four, soaking; step five, inflating and packaging; step six, refrigerating at low temperature; the method is characterized in that:
in the first step, according to the mass percentage of each component of the refreshing liquid, the components are as follows: 2-10% of trehalose, 8-16% of konjac glucomannan, 6-12% of an odor removing agent, 0.5-3% of an antioxidant, 2-4% of a flavoring agent, 1-3% of a fresh-keeping agent, 0.5-1% of a bacteriostatic agent and 60-70% of water;
In the second step, the water, the trehalose and the konjac glucomannan weighed in the first step are heated in a water bath, mixed and stirred uniformly, then the fishy removing agent, the antioxidant, the flavoring agent, the freshness improving agent and the bacteriostatic agent are added, and the freshness locking liquid is obtained after mixing and stirring uniformly;
in the third step, the fish to be processed is descaled, gilled and viscera removed, and the fish is cleaned for later use;
in the fourth step, the fish processed in the third step is placed in the freshness retaining solution prepared in the second step, soaked for 10min under the vacuum condition of 5 ℃, taken out and drained;
placing the drained fishes in the fourth step into a fresh-keeping box, filling fresh-keeping gas, and sealing and storing to obtain a finished product;
in the sixth step, the finished product prepared in the fifth step is refrigerated at the temperature of 0-5 ℃.
2. The process for processing fresh-keeping fish according to claim 1, wherein the process comprises the following steps: in the first step, the mass percentage sum of the components of the fresh-keeping liquid is 1, and the mass percentages of the components of the fresh-keeping liquid are respectively as follows: 8% of trehalose, 12% of konjac gum, 9% of an odor removing agent, 2% of an antioxidant, 3% of a flavoring agent, 2% of a freshness improving agent, 1% of a bacteriostatic agent and 63% of water.
3. The efficient freshness-retaining fish processing technology according to claim 2, characterized in that: the fishy remover is prepared by compounding 50% of white vinegar, 30% of garlic juice and 20% of ginger juice.
4. The process for processing fresh-keeping fish according to claim 2, wherein the process comprises the following steps: the flavoring agent is prepared by compounding 40% of cinnamon essential oil, 10% of dried orange peel essential oil, 30% of anise essential oil and 20% of perilla seed essential oil.
5. The process for processing fresh-keeping fish according to claim 2, wherein the process comprises the following steps: the antioxidant is prepared by compounding 60% of sodium phytate and 40% of tea polyphenol.
6. The process for processing fresh-keeping fish according to claim 2, wherein the process comprises the following steps: the fresh-keeping agent is yeast extract, and the bacteriostatic agent is lysozyme.
7. The process for processing fresh-keeping fish according to claim 1, wherein the process comprises the following steps: in the second step, the temperature of water bath heating is 60-70 ℃.
8. The process for processing fresh-keeping fish according to claim 1, wherein the process comprises the following steps: in the fourth step, the mass ratio of the fish to the freshness retaining liquid is 1: 6-9.
9. The process for processing fresh-keeping fish according to claim 1, wherein the process comprises the following steps: in the fifth step, the fresh-keeping gas is a mixed gas composed of 60% of carbon dioxide, 21% of oxygen and 19% of nitrogen.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210293026.4A CN114885978A (en) | 2022-03-24 | 2022-03-24 | Efficient fresh-keeping fish processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210293026.4A CN114885978A (en) | 2022-03-24 | 2022-03-24 | Efficient fresh-keeping fish processing technology |
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| CN114885978A true CN114885978A (en) | 2022-08-12 |
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| CN202210293026.4A Pending CN114885978A (en) | 2022-03-24 | 2022-03-24 | Efficient fresh-keeping fish processing technology |
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2022
- 2022-03-24 CN CN202210293026.4A patent/CN114885978A/en active Pending
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