CN116569956A - Production method of fresh-keeping eel slices - Google Patents

Production method of fresh-keeping eel slices Download PDF

Info

Publication number
CN116569956A
CN116569956A CN202310569493.XA CN202310569493A CN116569956A CN 116569956 A CN116569956 A CN 116569956A CN 202310569493 A CN202310569493 A CN 202310569493A CN 116569956 A CN116569956 A CN 116569956A
Authority
CN
China
Prior art keywords
eel
slices
soaking
eel slices
meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202310569493.XA
Other languages
Chinese (zh)
Inventor
吴文锦
石柳
陈朗
汪兰
熊光权
乔宇
陈�胜
郭晓嘉
郑昌亮
李新
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
Original Assignee
Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences filed Critical Farm Product Processing and Nuclear Agricultural Technology Institute of Hubei Academy of Agricultural Sciences
Priority to CN202310569493.XA priority Critical patent/CN116569956A/en
Publication of CN116569956A publication Critical patent/CN116569956A/en
Pending legal-status Critical Current

Links

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
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • 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
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
    • 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
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
    • C07C213/00—Preparation of compounds containing amino and hydroxy, amino and etherified hydroxy or amino and esterified hydroxy groups bound to the same carbon skeleton
    • C07C213/06—Preparation of compounds containing amino and hydroxy, amino and etherified hydroxy or amino and esterified hydroxy groups bound to the same carbon skeleton from hydroxy amines by reactions involving the etherification or esterification of hydroxy groups
    • 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
    • Y02A40/80—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in fisheries management
    • Y02A40/81—Aquaculture, e.g. of fish

Abstract

The application discloses a production method of fresh-keeping eel slices, which comprises the following steps: quickly slaughtering fresh eel, slicing, and cleaning at low temperature; respectively preparing eel meat soaking solution and ice coating solution; immersing the processed eel slices into the prepared eel-fish soaking solution for soaking; fishing out the soaked eel slices and then quickly freezing; soaking the quick-frozen eel slices in ice coating liquid; vacuum packaging the soaked eel slices; and storing the packaged eels in a refrigerator. The production method of the fresh-keeping eel slices comprises the steps of immersing eel slices in phloretin solution, adhering ice coats to the immersed eel slices by using D-sodium erythorbate and flaxseed gum as ice coat liquid, and carrying out freezing storage after vacuum packaging. The application can quickly and efficiently kill microorganisms in the eel slices, can also achieve the purpose of color protection, and prolongs the shelf life of the eel slices.

Description

Production method of fresh-keeping eel slices
Technical Field
The application relates to the technical field of freshwater fish processing, in particular to a production method of fresh-keeping eel slices.
Background
Eel is a kind of teleosts, mainly distributed in tropical and subtropical areas. Eel is favored by people because of rich nutrition, delicious meat, high protein, low fat, good nutrition balance and unique medicinal value, and becomes an important rare fresh water economic fish in China and southeast Asia. The stale or spoiled eel meat can have great influence on human health after eating because of containing more substances with toxic and harmful effects on human bodies, so that the fresh-keeping treatment of the eels is very important. The eel meat has the characteristics of tender tissue, higher protein and moisture content and the like, is not resistant to invasion of external microorganisms after the fish meat is slaughtered, is extremely easy to be spoiled and lose eating value; meanwhile, the fresh-keeping treatment of the eels is very difficult due to the meat quality of the eels, compared with a large amount of freshwater fish, the eels are tender in meat tissue, high in moisture content and rich in protein and histidine in muscles, the eels are more susceptible to microbial attack and the actions of protease and amino acid completion enzyme during preservation, and a putrefaction effect and more biogenic amine are generated, so that the eels still do not form direct restriction factors of deep processing and related industrial chains at present, and therefore, the eels in the market still mainly sell fresh and have single consumption structure.
The patent with publication No. CN 104082395A provides a method for fresh-keeping of eel meat at ice temperature, which comprises the steps of pretreatment of eel meat, preparation of fresh-keeping mixed liquor, and soaking and ice-preserving of fresh-keeping mixed liquor mainly comprising garlic, ginger, licorice and star anise extract. In the fresh-keeping mixed solution containing natural Chinese herbal medicines adopted in the technical scheme, garlic, ginger, liquorice, star anise and the like are substances with serious flavor, soaked eel meat is inevitably affected by the substances with the flavor of the soaking solution, meanwhile, loss of fish juice is possibly caused, the food tissues and the flavor are damaged, and the subsequent edible processing is seriously affected.
Disclosure of Invention
Aiming at the defects of the prior art, the application provides a production method of fresh-keeping eel slices.
The technical scheme adopted for solving the technical problems is as follows:
a production method of fresh-keeping eel slices comprises the following steps:
(1) Quickly slaughtering fresh eel, slicing, and cleaning at low temperature;
(2) Respectively preparing eel meat soaking solution and ice coating solution;
(3) Immersing the eel slices treated in the step (1) into the eel meat immersion liquid prepared in the step (2);
(4) Fishing out the eel slices soaked in the step (3), and then rapidly freezing;
(5) Soaking the quick-frozen eel slices in the step (4) in ice coating liquid;
(6) Vacuum packaging the eel slices soaked in the step (5);
(7) And storing the packaged eels in a refrigerator.
Further, the slaughtering slices in the step (1) are quickly slaughtered by adopting a device for slaughtering eels, and the slaughtered slices are washed by clean water at a temperature lower than 10 ℃.
Further, the eel meat soaking liquid is modified root Pi Sushui solution of 0.1-1mg/mL, and the ratio of the volume (mL) of the eel meat soaking liquid to the weight (g) of the eel slices in the soaking process of the eel slices in the step (3) is 10:1-20:1, the temperature of the eel meat soaking liquid is 1-10 ℃ and the soaking time is 5-15min.
Further, the preparation method of the modified phloretin comprises the following steps: stirring phloretin in a dimethylformamide solvent until the phloretin is completely dissolved; adding pyridine and 2-bromoethylamine hydrobromide, stirring, heating to 100-120 ℃, distilling under reduced pressure, filtering, washing with absolute ethyl alcohol, and recrystallizing to obtain modified phloretin.
Further, the effective components of the ice coating liquid are D-sodium erythorbate and flaxseed gum, the ice coating liquid is a mixture of D-sodium erythorbate and flaxseed gum solution and purified water, and the mass ratio of the D-sodium erythorbate to the flaxseed gum is (1-3): 2, the total concentration is 0.1-1mg/mL, the ratio of the volume (mL) of the ice coating liquid to the weight (g) of the eel slices in the soaking process of the quick-frozen eel slices in the step (5) is 5:1-10:1, and the temperature of the ice coating liquid is kept at 0-4 ℃ for 2-10s.
Further, the quick freezing in the step (4) reduces the temperature of the fish center to minus 30 ℃ and the quick freezing time is 2 to 25 minutes.
Further, the vacuum packaging in the step (6) comprises two steps of vacuumizing and heat sealing.
The phloretin is an alias-name trishydroxyphenol acetone which is a natural substance mainly distributed in the peel and root bark of succulent fruits such as apples, pears and the like, has very superior antibacterial and antioxidant activities, and is widely applied to facial masks, skin care creams, emulsions and essences to play roles of whitening, acne removal, oxidation resistance and inflammation resistance. Phloretin is occasionally applied to the field of marine processing, and is mainly used as a functional auxiliary agent of active ingredients, such as auxiliary agent for inhibiting the growth of pseudomonas fluorescens, and the like, and is not applied to the field of freshwater fish processing. Because the hydrogen bonding force among phlorizin molecules is strong, the root Pi Sushui is poor in solubility and is almost insoluble in water, and the biological activity of the phlorizin is directly influenced. When phloretin is added into the formula as an effective functional component to act on aquatic products, solid powder or crystals are easily formed to adhere to the surface of the products, and cannot effectively permeate into the eel meat, so that almost no effective effect can be achieved, and the antibacterial and antioxidant effects of the phloretin are greatly limited. The combination of phloretin and beta-cyclodextrin, cholic acid, mannitol and other preparations adopted in the prior art increases the water solubility of phloretin or increases the dispersibility of phloretin in water, the problem of water solubility of phloretin is not solved more basically, and the function of the phloretin effective group-phloretin triphenol group after encapsulation is severely limited, so that good antibacterial and antioxidant effects are difficult to be displayed.
According to the application, 2-bromoethylamine hydrobromide reacts with phlorizin molecules in a nucleophilic substitution reaction under the action of dimethylformamide solvent, and hydrophilic group amino ether is introduced into the phlorizin molecules, so that the water solubility of the phlorizin is improved to a greater extent, and the functions of effective groups of the phlorizin are not influenced. Meanwhile, the soaking temperature of the eel meat soaking water solution with the active ingredient of the modified phloretin is kept at a low temperature below 10 ℃, so that the problems that the modified phloretin is weak in molecular stability and easy to oxidize due to the amino ether group with strong activity introduced into the modified phloretin molecule can be effectively avoided; the low-temperature and short-time soaking can effectively maintain the effective function of the modified phloretin, and the phloretin can be diffused into microorganisms after being soaked into the eel slices, so that the sterilization effect is generated, and meanwhile, the color protection effect is also realized, and the color, the water retention and the fresh and tender meat quality of the eel slices can be maintained.
According to the application, the soaking and quick-freezing process of the eel meat soaking water solution of the modified phloretin is combined with the wrapping of the ice coating liquid, so that the effective function of the modified phloretin can be further kept for a long time, the ice coating liquid with the active ingredients of the D-sodium erythorbate and the flaxseed gum can reduce the browning of eel slices to the greatest extent, the eel meat soaking liquid and the eel slices subjected to compound preservation by the ice coating have better water holding capacity, salt-soluble protein and color difference value, the L value and the a value are higher, the relative content of oxymyoglobin is higher, the content of the high-iron myoglobin is obviously reduced during the storage period, and the color of the eel slices is brighter and the color of the eel slices is more bright red; the compound fresh-keeping of the eel meat soaking liquid and the ice coating can obviously reduce the brown stain of the fish meat, slow down the increase of TVB-N, keep the freshness of the eel slices and prolong the shelf life of the eel slices.
Compared with the prior art, the application has the following beneficial effects:
the production method of the eel slice can quickly and efficiently kill microorganisms in the eel slice, so that the eel slice has better water holding capacity, salt-soluble protein and color difference value, the color protection purpose can be achieved, the shelf life of the eel slice is prolonged, and the deep processing of eel products and the development of related industry chains are facilitated; the adopted raw materials are colorless and odorless, and do not have any influence on the subsequent processing of the product.
Detailed Description
The application will be further illustrated with reference to specific examples.
Example 1: a production method of fresh-keeping eel slices comprises the following steps:
(1) Selecting live eels with the weight of more than 25g and the body color of grey yellow, removing the grey brown eels, cleaning sandy soil, quickly slaughtering the live eels, cutting the live eels into slices, and then cleaning at a low temperature;
(2) Respectively preparing eel meat soaking solution and ice coating solution;
(3) Immersing the eel slices treated in the step (1) into the eel meat immersion liquid prepared in the step (2);
(4) Fishing out the eel slices soaked in the step (3), draining water, and then rapidly freezing by using an ultralow temperature instant freezer;
(5) Soaking the quick-frozen eel slices in the step (4) in ice coating liquid;
(6) Vacuum packaging the eel slices attached with the ice coat;
(7) And storing the packaged eel in a refrigeration house at the temperature of minus 35 ℃.
Further, the slaughtering slice in the step (1) is quickly slaughtered by eel slaughtering equipment of Hubei Jichuang limited company, blood and viscera are washed by clear water at a temperature lower than 10 ℃ after slaughtering, the blood and viscera are washed and processed into slices, the specification can be 3.5-4cm long, 1-2cm wide and 0.5-0.8cm thick, the length and the width in the specification can be adjusted according to the size of the slaughtered eel, and the thickness of the slice in the embodiment is 0.6cm; the mechanical equipment is adopted to kill the finless eels, so that quality change caused by slow bleeding and uneven bleeding of manual killing can be avoided, and the quality change of the finless eels can be reduced by washing with cold water below 10 ℃.
Further, the eel meat soaking solution is modified root Pi Sushui solution of 0.5mg/mL, and the ratio of the volume (mL) of the eel meat soaking solution to the weight (g) of the eel slices in the soaking process of the eel slices in the step (3) is 15:1, the temperature of the eel meat soaking liquid is 5 ℃, and the soaking time is 10min.
Further, the preparation method of the modified phloretin comprises the following steps: stirring phloretin in a dimethylformamide solvent until the phloretin is completely dissolved; adding pyridine and 2-bromoethylamine hydrobromide, stirring, heating to 110 ℃, distilling under reduced pressure, filtering, washing with absolute ethanol, and recrystallizing to obtain modified phloretin.
Further, the effective components of the ice coating liquid are D-sodium erythorbate and flaxseed gum, the ice coating liquid is a mixture of D-sodium erythorbate and flaxseed gum solution and purified water, and the mass ratio of the D-sodium erythorbate to the flaxseed gum is 1:1, the total concentration is 0.5mg/mL, the ratio of the volume (mL) of the ice coating liquid to the weight (g) of the eel slices in the soaking process of the quick-frozen eel slices in the step (5) is 7:1, and the temperature of the ice coating liquid is kept at 1 ℃ for 5s.
Further, the quick freezing in the step (4) reduces the temperature of the fish center to be lower than minus 30 ℃ and the quick freezing time is 10 minutes.
Further, the vacuum packaging in the step (6) comprises two steps of vacuumizing and heat sealing.
Example 2: a production method of fresh-keeping eel slices comprises the following steps:
(1) Selecting live eels with the weight of more than 25g and the body color of grey yellow, removing the grey brown eels, cleaning sandy soil, quickly slaughtering the live eels, slicing, and cleaning at a low temperature, wherein the slaughtering, slicing and cleaning processes are the same as those of the embodiment 1;
(2) Respectively preparing eel meat soaking solution and ice coating solution;
(3) Immersing the eel slices treated in the step (1) into the eel meat immersion liquid prepared in the step (2);
(4) Fishing out the eel slices soaked in the step (3), draining water, and then rapidly freezing by using an ultralow temperature instant freezer, wherein the rapid freezing process is the same as that of the embodiment 1;
(5) Soaking the quick-frozen eel slices in the step (4) in ice coating liquid;
(6) Vacuum packaging the eel slices attached with the ice coat, wherein the vacuum packaging comprises two steps of vacuumizing and heat sealing;
(7) And storing the packaged eel in a refrigeration house at the temperature of minus 35 ℃.
Further, the eel meat soaking liquid is 0.1mg/mL modified root Pi Sushui solution, and the ratio of the volume (mL) of the eel meat soaking liquid to the weight (g) of the eel slices in the soaking process of the eel slices in the step (3) is 10:1, the temperature of the eel meat soaking liquid is 1 ℃, and the soaking time is 5min.
Further, the preparation method of the modified phloretin comprises the following steps: stirring phloretin in a dimethylformamide solvent until the phloretin is completely dissolved; adding pyridine and 2-bromoethylamine hydrobromide, stirring, heating to 100 ℃, distilling under reduced pressure, filtering, washing with absolute ethanol, and recrystallizing to obtain modified phloretin.
Further, the ice coating liquid is a mixture of D-sodium erythorbate, linseed gum solution and purified water, and the mass ratio of the D-sodium erythorbate to the linseed gum is 1:2, the total concentration is 0.1mg/mL, the ratio of the volume (mL) of the ice coating liquid to the weight (g) of the eel slices in the soaking process of the quick-frozen eel slices in the step (5) is 5:1, and the temperature of the ice coating liquid is kept at 0 ℃ for 2s.
Example 3: a production method of fresh-keeping eel slices comprises the following steps:
(1) Selecting live eels with the weight of more than 25g and the body color of grey yellow, removing the grey brown eels, cleaning sandy soil, quickly slaughtering the live eels, slicing, and cleaning at a low temperature, wherein the slaughtering, slicing and cleaning processes are the same as those of the embodiment 1;
(2) Respectively preparing eel meat soaking solution and ice coating solution;
(3) Immersing the eel slices treated in the step (1) into the eel meat immersion liquid prepared in the step (2);
(4) Fishing out the eel slices soaked in the step (3), draining water, and then rapidly freezing by using an ultralow temperature instant freezer, wherein the rapid freezing process is the same as that of the embodiment 1;
(5) Soaking the quick-frozen eel slices in the step (4) in ice coating liquid;
(6) Vacuum packaging the eel slices attached with the ice coat, wherein the vacuum packaging comprises two steps of vacuumizing and heat sealing;
(7) And storing the packaged eel in a refrigeration house at the temperature of minus 35 ℃.
Further, the eel meat soaking liquid is 1mg/mL modified root Pi Sushui solution, and the ratio of the volume (mL) of the eel meat soaking liquid to the weight (g) of the eel slices in the soaking process of the eel slices in the step (3) is 20:1, the temperature of the eel meat soaking liquid is 10 ℃, and the soaking time is 15min.
Further, the preparation method of the modified phloretin comprises the following steps: stirring phloretin in a dimethylformamide solvent until the phloretin is completely dissolved; adding pyridine and 2-bromoethylamine hydrobromide, stirring, heating to 120 ℃, distilling under reduced pressure, filtering, washing with absolute ethanol, and recrystallizing to obtain modified phloretin.
Further, the ice coating liquid is a mixture of D-sodium erythorbate, linseed gum solution and purified water, and the mass ratio of the D-sodium erythorbate to the linseed gum is 3:2, the total concentration is 1mg/mL, the ratio of the volume (mL) of the ice coating liquid to the weight (g) of the eel slices in the soaking process of the quick-frozen eel slices in the step (5) is 10:1, and the temperature of the ice coating liquid is kept at 4 ℃ for 10s.
Comparative example 1: a production method of fresh-keeping eel slices comprises the following steps:
(1) Selecting live eels with the weight of more than 25g and the body color of grey yellow, removing the grey brown eels, cleaning sandy soil, quickly slaughtering the live eels, slicing, and cleaning at a low temperature, wherein the slaughtering, slicing and cleaning processes are the same as those of the embodiment 1;
(2) Preparing ice coating liquid;
(3) Draining the eel slices obtained in the step (1), and then rapidly freezing by using an ultralow temperature instant freezer, wherein the rapid freezing process is the same as that of the embodiment 1;
(4) Soaking the quick-frozen eel slices in the step (3) in ice coating liquid;
(5) Vacuum packaging the eel slices attached with the ice coat, wherein the vacuum packaging comprises two steps of vacuumizing and heat sealing;
(6) And storing the packaged eel in a refrigeration house at the temperature of minus 35 ℃.
The ice coating liquid is a mixture of D-sodium erythorbate and flaxseed gum solution and purified water, and the mass ratio of the D-sodium erythorbate to the flaxseed gum is 1:1, the total concentration is 0.5mg/mL, the ratio of the volume (mL) of the ice coating liquid to the weight (g) of the eel slices in the soaking process of the quick-frozen eel slices in the step (5) is 7:1, and the temperature of the ice coating liquid is kept at 1 ℃ for 5s.
Comparative example 2: a production method of fresh-keeping eel slices comprises the following steps:
(1) Selecting live eels with the weight of more than 25g and the body color of grey yellow, removing the grey brown eels, cleaning sandy soil, quickly slaughtering the live eels, slicing, and cleaning at a low temperature, wherein the slaughtering, slicing and cleaning processes are the same as those of the embodiment 1;
(2) Respectively preparing eel meat soaking solution and ice coating solution;
(3) Immersing the eel slices treated in the step (1) into the eel meat immersion liquid prepared in the step (2);
(4) Fishing out the eel slices soaked in the step (3), draining water, and then rapidly freezing by using an ultralow temperature instant freezer, wherein the rapid freezing process is the same as that of the embodiment 1;
(5) Soaking the quick-frozen eel slices in the step (4) in ice coating liquid;
(6) Vacuum packaging the eel slices attached with the ice coat, wherein the vacuum packaging comprises two steps of vacuumizing and heat sealing;
(7) And storing the packaged eel in a refrigeration house at the temperature of minus 35 ℃.
Further, the eel meat soaking solution is root Pi Sushui solution with the concentration of 0.5mg/mL, and the ratio of the volume (mL) of the eel meat soaking solution to the weight (g) of the eel slices in the soaking process of the eel slices in the step (3) is 15:1, the temperature of the eel meat soaking liquid is 5 ℃, and the soaking time is 10min.
Further, the ice coating liquid is a mixture of D-sodium erythorbate, linseed gum solution and purified water, and the mass ratio of the D-sodium erythorbate to the linseed gum is 1:1, the total concentration is 0.5mg/mL, the ratio of the volume (mL) of the ice coating liquid to the weight (g) of the eel slices in the soaking process of the quick-frozen eel slices in the step (5) is 7:1, and the temperature of the ice coating liquid is kept at 1 ℃ for 5s.
Comparative example 3: a production method of fresh-keeping eel slices comprises the following steps:
(1) Selecting live eels with the weight of more than 25g and the body color of grey yellow, removing the grey brown eels, cleaning sandy soil, quickly slaughtering the live eels, slicing, and cleaning at a low temperature, wherein the slaughtering, slicing and cleaning processes are the same as those of the embodiment 1;
(2) Respectively preparing eel meat soaking solutions;
(3) Immersing the eel slices treated in the step (1) into the eel meat immersion liquid prepared in the step (2);
(4) Fishing out the eel slices soaked in the step (3), draining water, and then rapidly freezing by using an ultralow temperature instant freezer, wherein the rapid freezing process is the same as that of the embodiment 1;
(5) Vacuum packaging the frozen eel slices, wherein the vacuum packaging comprises two steps of vacuumizing and heat sealing;
(6) And storing the packaged eel in a refrigeration house at the temperature of minus 35 ℃.
Further, the eel meat soaking solution is modified root Pi Sushui solution of 0.5mg/mL, and the ratio of the volume (mL) of the eel meat soaking solution to the weight (g) of the eel slices in the soaking process of the eel slices in the step (3) is 15:1, the temperature of the eel meat soaking liquid is 5 ℃, and the soaking time is 10min.
Further, the preparation method of the modified phloretin comprises the following steps: stirring phloretin in a dimethylformamide solvent until the phloretin is completely dissolved; adding pyridine and 2-bromoethylamine hydrobromide, stirring, heating to 110 ℃, distilling under reduced pressure, filtering, washing with absolute ethanol, and recrystallizing to obtain modified phloretin.
Comparative example 4: a production method of fresh-keeping eel slices comprises the following steps:
(1) Selecting live eels with the weight of more than 25g and the body color of grey yellow, removing the grey brown eels, cleaning sandy soil, quickly slaughtering the live eels, slicing, and cleaning at a low temperature, wherein the slaughtering, slicing and cleaning processes are the same as those of the embodiment 1;
(2) Respectively preparing eel meat soaking solution and ice coating solution;
(3) Immersing the eel slices treated in the step (1) into the eel meat immersion liquid prepared in the step (2);
(4) Fishing out the eel slices soaked in the step (3), draining water, and then rapidly freezing by using an ultralow temperature instant freezer, wherein the rapid freezing process is the same as that of the embodiment 1;
(5) Soaking the quick-frozen eel slices in the step (4) in ice coating liquid;
(6) Vacuum packaging the eel slices attached with the ice coat, wherein the vacuum packaging comprises two steps of vacuumizing and heat sealing;
(7) And storing the packaged eel in a refrigeration house at the temperature of minus 35 ℃.
Further, the eel meat soaking solution is modified root Pi Sushui solution of 0.5mg/mL, and the ratio of the volume (mL) of the eel meat soaking solution to the weight (g) of the eel slices in the soaking process of the eel slices in the step (3) is 15:1, the temperature of the eel meat soaking liquid is 5 ℃, and the soaking time is 10min.
Further, the preparation method of the modified phloretin comprises the following steps: stirring phloretin in a dimethylformamide solvent until the phloretin is completely dissolved; adding pyridine and 2-bromoethylamine hydrobromide, stirring, heating to 110 ℃, distilling under reduced pressure, filtering, washing with absolute ethanol, and recrystallizing to obtain modified phloretin.
Further, the effective component of the ice coating liquid is flaxseed gum, the ice coating liquid is a mixture of flaxseed gum solution and purified water, the mass concentration of the flaxseed gum is 0.5mg/mL, the ratio of the volume (mL) of the ice coating liquid to the weight (g) of the eel slices in the soaking process of the quick-frozen eel slices in the step (5) is 7:1, and the temperature of the ice coating liquid is kept at 1 ℃ for 5s.
Comparative example 5: a production method of fresh-keeping eel slices comprises the following steps:
(1) Selecting live eels with the weight of more than 25g and the body color of grey yellow, removing the grey brown eels, cleaning sandy soil, quickly slaughtering the live eels, slicing, and cleaning at a low temperature, wherein the slaughtering, slicing and cleaning processes are the same as those of the embodiment 1;
(2) Respectively preparing eel meat soaking solution and ice coating solution;
(3) Immersing the eel slices treated in the step (1) into the eel meat immersion liquid prepared in the step (2);
(4) Fishing out the eel slices soaked in the step (3), draining water, and then rapidly freezing by using an ultralow temperature instant freezer, wherein the rapid freezing process is the same as that of the embodiment 1;
(5) Soaking the quick-frozen eel slices in the step (4) in ice coating liquid;
(6) Vacuum packaging the eel slices attached with the ice coat, wherein the vacuum packaging comprises two steps of vacuumizing and heat sealing;
(7) And storing the packaged eel in a refrigeration house at the temperature of minus 35 ℃.
Further, the eel meat soaking solution is modified root Pi Sushui solution of 0.5mg/mL, and the ratio of the volume (mL) of the eel meat soaking solution to the weight (g) of the eel slices in the soaking process of the eel slices in the step (3) is 15:1, the temperature of the eel meat soaking liquid is 5 ℃, and the soaking time is 10min.
Further, the preparation method of the modified phloretin comprises the following steps: stirring phloretin in a dimethylformamide solvent until the phloretin is completely dissolved; adding pyridine and 2-bromoethylamine hydrobromide, stirring, heating to 110 ℃, distilling under reduced pressure, filtering, washing with absolute ethanol, and recrystallizing to obtain modified phloretin.
Further, the effective component of the ice coating liquid is D-sodium erythorbate, the ice coating liquid is a mixture of D-sodium erythorbate and purified water, the concentration of the D-sodium erythorbate is 0.5mg/mL, the ratio of the volume (mL) of the ice coating liquid to the weight (g) of the eel slices in the soaking process of the quick-frozen eel slices in the step (5) is 7:1, and the temperature of the ice coating liquid is kept at 1 ℃ for 5s.
Comparative example 6: a production method of fresh-keeping eel slices comprises the following steps:
(1) Selecting live eels with the weight of more than 25g and the body color of grey yellow, removing the grey brown eels, cleaning sandy soil, quickly slaughtering the live eels, slicing, and cleaning at a low temperature, wherein the slaughtering, slicing and cleaning processes are the same as those of the embodiment 1;
(2) Draining the eel slices obtained in the step (1), and then rapidly freezing by using an ultralow temperature instant freezer, wherein the rapid freezing process is the same as that of the embodiment 1; the method comprises the steps of carrying out a first treatment on the surface of the
(3) Vacuum packaging the frozen eel slices in the step (2), wherein the vacuum packaging comprises two steps of vacuumizing and heat sealing;
(4) And storing the packaged eel in a refrigeration house at the temperature of minus 35 ℃.
The meat quality of the eel slices of the above examples and comparative examples after being stored at different temperatures for different times was tested and the results are shown in the following table.
* And (3) initially obtaining test data of the eel slices obtained in the step (1).
The method for measuring the total number of bacterial colonies adopts the method of GB4789.2-2010, and the products are not stored in a refrigeration house at the temperature of minus 35 ℃ during the test, but the obtained products are under the same conditionsThe condition is stored at the test temperature. Eel meat is extremely susceptible to bacteria, mold and the like during storage, and can decompose eel meat nutrient substances and secrete toxic and harmful substances and enzymes to accelerate nutrient substance loss. The test data showed that the storage temperature and time had a very large effect on the total colony count of eel at storage, and that the meat product of example 1 reached 6.7lg (cfu/g) at 10 days of storage, exceeding the limit criterion (10 6 cfu/g). The data in examples 1-3 show that phloretin immersed in the eel meat can play a good bactericidal role, and meanwhile, under the low temperature and ice coating liquid wrapping effect, the propagation and growth of bacteria in the eel meat can be obviously slowed down, and the shelf life of the eel meat can be effectively prolonged; the storage effect obtained by directly soaking the eel slices in the root Pi Sushui solution in comparative example 2 is not much different from that obtained in comparative example 1, which shows that the phloretin with low water solubility cannot be effectively soaked into the eel slices to generate the effects of sterilization, antioxidation, color protection and the like; compared with the protection of the ice coating liquid of the D-sodium erythorbate and the flaxseed gum, the ice coating liquid is free of ice coating liquid or the ice coating liquid of the D-sodium erythorbate or the flaxseed gum is only protected, and the antibacterial effect is relatively poor.
TVB-N was tested using the method of GB/T5009.44-2003. In the processes of decomposing, spoiling, autolyzing and the like of eel meat, a large amount of amine and amine compounds, namely TVB-N, can be generated under the action of endogenous enzymes and microorganisms (especially psychrophilic microorganisms), and the content of the amine and amine compounds is one of important indexes for judging the freshness of the meat. The content of volatile basic nitrogen in fresh eel meat is about 10mg/100g, the content value of TVB-N in eel meat is continuously increased along with the extension of the storage time, the low temperature is one of factors for inhibiting the increase of the TVB-N content, and the eel meat soaking liquid and the ice coating can inhibit the oxidation deamination of microorganisms, so that the increase speed of the TVB-N content is effectively inhibited, the freshness of meat is maintained, and the shelf life is prolonged. Under the low temperature condition, only the ice coating liquid is adopted to plate the ice coating, so that the effect of inhibiting the generation of biogenic amine can be achieved to a certain extent, but the combination of the ice coating liquid of the D-sodium erythorbate and the linseed gum and the soaking of the phloretin eel meat soaking aqueous solution has the obvious better effect of inhibiting the generation of biogenic amine.
The values of L and a clearly show the color of the eel, saidThe L values represent luminance, the a values represent red (+) green (-), and the L and a values are measured by: respectively taking eel meat to be detected, removing bone spurs, taking meat slices with the length of about 30mm, placing the meat slices in the air for 20min, and measuring the color change of the eel meat by using an LAB color difference meter. The color is an important index for evaluating the quality of the eel meat, and can directly influence the purchasing desire of consumers, influence the market value of the eel meat product, and the color change of the eel meat is mainly influenced by the content and the state of myoglobin. As shown in the test results of the table, the temperature directly affects the L and a values of fish meat, and the L and a values of eel meat overall decrease with the extension of the storage time; fresh eel meat is bright in color, the L value is higher, the decrease of the L value indicates that the bright brightness/glossiness of the eel meat is reduced along with the extension of the storage time, and the main reasons are that the free water content among muscle tissues is reduced, so that the reflectivity of the light on the surface of the eel meat is reduced, the glossiness is reduced, and the color is gradually darkened; the decrease in a indicates a decrease in red value of eel meat, which may be due to the oxidation of lipid in meat to generate free radicals, H, with a large amount of hydroxyl groups 2 O 2 And oxidation products (such as malondialdehyde) to promote Fe in myoglobin 2+ Oxidation accelerates browning of the fish color. The modified phloretin adopted in the application can effectively permeate into the interior of eel meat, fully exert extremely strong antibacterial and antioxidant activities, and simultaneously can cooperate with ice coating liquid for color protection so as to remarkably reduce browning of fish meat color and keep the color and the fresh and tender meat quality of eel slices. The ice coating liquid with the active ingredients of the D-sodium erythorbate and the flaxseed gum can reduce the reduction of the free water content among muscle tissues of the eel slices to the greatest extent and reduce the browning of the eel slices; the modified phloretin can effectively permeate into the eel meat by soaking the eel meat with the soaking aqueous solution, so that the oxidation of lipid in the eel meat is greatly delayed, the accumulation of oxidation products is reduced, and the browning of the color of the eel meat is assisted to be reduced. Since the ice coating liquid can be covered for only a few hours at 4 ℃, the protection effect on the internal eel is kept short, so the color protection effect is limited for the eel at 0 ℃ or above, which can be verified in the test data of comparative example 1-comparative example 3; test data of examples 1-3 and comparative example 6 are shown simultaneouslyThe ice coating liquid and the eel meat soaking aqueous solution can obviously reduce browning of fish meat color, maintain freshness of eel slices and prolong shelf life of eel slices.
In addition, the water holding capacity of the eel slices obtained in the test example 1 is only reduced by 6.5% compared with the initial value after being stored for 180d at the temperature of minus 18 ℃ through the water holding capacity test, which shows that the ice coating liquid and the eel soaking water solution can keep the tenderness of the eel slices, and prevent water seepage, meat hardening and fish texture degradation after being stored.
Finally, it should be noted that: the above description is only a preferred embodiment of the present application, and is not intended to limit the present application, and those skilled in the art may make modifications and equivalents to the technical solutions described in the foregoing embodiments. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.

Claims (7)

1. The production method of the fresh-keeping eel slices is characterized by comprising the following steps of:
(1) Quickly slaughtering fresh eel, slicing, and cleaning at low temperature;
(2) Respectively preparing eel meat soaking solution and ice coating solution;
(3) Immersing the eel slices treated in the step (1) into the eel meat immersion liquid prepared in the step (2);
(4) Fishing out the eel slices soaked in the step (3), and then rapidly freezing;
(5) Soaking the quick-frozen eel slices in the step (4) in ice coating liquid;
(6) Vacuum packaging the eel slices soaked in the step (5);
(7) And storing the packaged eels in a refrigerator.
2. The method for producing fresh-keeping eel slices according to claim 1, wherein: the slaughtering slice in the step (1) is quickly slaughtered by adopting eel slaughtering equipment, and is cleaned by clear water at the temperature lower than 10 ℃ after slaughtering.
3. The method for producing fresh-keeping eel slices according to claim 1, wherein: the eel meat soaking liquid is 0.1-1mg/mL modified root Pi Sushui solution, and the ratio of the volume (mL) of the eel meat soaking liquid to the weight (g) of the eel slices in the soaking process of the eel slices in the step (3) is 10:1-20:1, the temperature of the eel meat soaking liquid is 1-10 ℃ and the soaking time is 5-15min.
4. The method for producing fresh-keeping eel slices according to claim 3, wherein: the preparation method of the modified phloretin comprises the following steps: stirring phloretin in a dimethylformamide solvent until the phloretin is completely dissolved; adding pyridine and 2-bromoethylamine hydrobromide, stirring, heating to 100-120 ℃, distilling under reduced pressure, filtering, washing with absolute ethyl alcohol, and recrystallizing to obtain modified phloretin.
5. The method for producing fresh-keeping eel slices according to claim 1, wherein: the ice coating liquid comprises the active ingredients of D-sodium erythorbate and flaxseed gum, wherein the ice coating liquid is a mixture of D-sodium erythorbate and flaxseed gum solution and purified water, and the mass ratio of the D-sodium erythorbate to the flaxseed gum is (1-3): 2, the total concentration is 0.1-1mg/mL, the ratio of the volume (mL) of the ice coating liquid to the weight (g) of the eel slices in the soaking process of the quick-frozen eel slices in the step (5) is 5:1-10:1, and the temperature of the ice coating liquid is kept at 0-4 ℃ for 2-10s.
6. The method for producing fresh-keeping eel slices according to claim 1, wherein: the quick freezing in the step (4) reduces the temperature of the fish center to minus 30 ℃ and the quick freezing time is 2 to 25 minutes.
7. The method for producing fresh-keeping eel slices according to claim 1, wherein: the vacuum packaging in the step (6) comprises two steps of vacuumizing and heat sealing.
CN202310569493.XA 2023-05-19 2023-05-19 Production method of fresh-keeping eel slices Pending CN116569956A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202310569493.XA CN116569956A (en) 2023-05-19 2023-05-19 Production method of fresh-keeping eel slices

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202310569493.XA CN116569956A (en) 2023-05-19 2023-05-19 Production method of fresh-keeping eel slices

Publications (1)

Publication Number Publication Date
CN116569956A true CN116569956A (en) 2023-08-11

Family

ID=87539356

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202310569493.XA Pending CN116569956A (en) 2023-05-19 2023-05-19 Production method of fresh-keeping eel slices

Country Status (1)

Country Link
CN (1) CN116569956A (en)

Similar Documents

Publication Publication Date Title
Zhao et al. Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets
CN107183144B (en) Composite preservative and application thereof in preserving cooled meat
Nagarajan et al. Influence of chitosan-gelatin edible coating incorporated with longkong pericarp extract on refrigerated black tiger Shrimp (Penaeus monodon)
EP1501379B1 (en) New preservatives and protective systems
CN101507447B (en) Fresh water fish cold-storage preservation method
Udayasoorian et al. Comparative evaluation on shelf life extension of MAP packed Litopenaeus vannamei shrimp treated with natural extracts
CN106857786B (en) Marine product fresh-keeping composition, fresh-keeping agent and marine product fresh-keeping method
WO2020177425A1 (en) Method for lengthening shelf life of fresh cut potatoes employing pressurized inert gas, novel bacteriostatic agent and controlled atmosphere
RU2606100C2 (en) Green colouring of table olives with chlorophyll compounds
US20170273323A1 (en) Preservation of meat products
CN109566719B (en) Method for auxiliary fresh-keeping of meat by using subcritical solvent
Šimat et al. The impact of lemon juice on the marination of anchovy (Engraulis Encrasicolus): Chemical, microbiological and sensory changes
JP2003310208A (en) Discoloration preventing agent for food and method for preventing discoloration of food
CN109832327B (en) Coating preservation method for mackerel
CN112674153A (en) Ultrasonic physical field assisted chitosan oligosaccharide dipping coating preservation method for fillet preservation
CN108064926B (en) Fresh-keeping method for sea shrimps
El-Shemy et al. Microbiological quality and enzymes activity of refrigerated bolti fish (Tilapia nilotica) pretreated with organic acids
CN116326632A (en) Method for preserving and fresh-keeping aquatic products by synergistic action of composite biological antibacterial agent and ice temperature technology
CN116569956A (en) Production method of fresh-keeping eel slices
CN111296548B (en) Fresh-keeping method for moderately curing fresh freshwater whole fish and combining bioactive coating
Abouel-Yazeed Maintaining quality and extending shelf-life of tilapia Oreochromis niloticus fish during storage at 4 C
CN112088931A (en) Fresh-keeping method for inhibiting shrimp blackening
CN113317354A (en) Antibacterial fresh-keeping coating liquid for refrigerated fish meat and preparation method and application thereof
CN113925135A (en) Quick-frozen fried spare rib product and preparation method thereof
CN112314701A (en) Preparation and application method of bracken fresh-keeping coating liquid

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination