CN117296911A - Crayfish preservative and application method thereof - Google Patents
Crayfish preservative and application method thereof Download PDFInfo
- Publication number
- CN117296911A CN117296911A CN202311342500.9A CN202311342500A CN117296911A CN 117296911 A CN117296911 A CN 117296911A CN 202311342500 A CN202311342500 A CN 202311342500A CN 117296911 A CN117296911 A CN 117296911A
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- Prior art keywords
- crayfish
- parts
- preservative
- astaxanthin
- oil
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 34
- 230000002335 preservative effect Effects 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 16
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 42
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 42
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims abstract description 33
- 239000001168 astaxanthin Substances 0.000 claims abstract description 33
- 235000013793 astaxanthin Nutrition 0.000 claims abstract description 33
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims abstract description 33
- 229940022405 astaxanthin Drugs 0.000 claims abstract description 33
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 21
- 239000008158 vegetable oil Substances 0.000 claims abstract description 21
- 102000016943 Muramidase Human genes 0.000 claims abstract description 14
- 108010014251 Muramidase Proteins 0.000 claims abstract description 14
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 14
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 14
- 229960000274 lysozyme Drugs 0.000 claims abstract description 14
- 239000004325 lysozyme Substances 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 10
- 230000008014 freezing Effects 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 239000002285 corn oil Substances 0.000 claims description 5
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- 239000004698 Polyethylene Substances 0.000 claims description 4
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- 229920000573 polyethylene Polymers 0.000 claims description 4
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- 239000000312 peanut oil Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 16
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 8
- 102000004169 proteins and genes Human genes 0.000 abstract description 8
- 108090000623 proteins and genes Proteins 0.000 abstract description 8
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- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 14
- 241001122767 Theaceae Species 0.000 description 10
- 230000003064 anti-oxidating effect Effects 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 4
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 229940068041 phytic acid Drugs 0.000 description 4
- 235000002949 phytic acid Nutrition 0.000 description 4
- 239000000467 phytic acid Substances 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000238030 Procambarus clarkii Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- VGEREEWJJVICBM-UHFFFAOYSA-N phloretin Chemical compound C1=CC(O)=CC=C1CCC(=O)C1=C(O)C=C(O)C=C1O VGEREEWJJVICBM-UHFFFAOYSA-N 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- ZWTDXYUDJYDHJR-UHFFFAOYSA-N (E)-1-(2,4-dihydroxyphenyl)-3-(2,4-dihydroxyphenyl)-2-propen-1-one Natural products OC1=CC(O)=CC=C1C=CC(=O)C1=CC=C(O)C=C1O ZWTDXYUDJYDHJR-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 208000010470 Ageusia Diseases 0.000 description 1
- 241000238421 Arthropoda Species 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- YQHMWTPYORBCMF-UHFFFAOYSA-N Naringenin chalcone Natural products C1=CC(O)=CC=C1C=CC(=O)C1=C(O)C=C(O)C=C1O YQHMWTPYORBCMF-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 229940126902 Phlorizin Drugs 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 229920002770 condensed tannin Polymers 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- IOUVKUPGCMBWBT-UHFFFAOYSA-N phloridzosid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-UHFFFAOYSA-N 0.000 description 1
- IOUVKUPGCMBWBT-GHRYLNIYSA-N phlorizin Chemical compound O[C@@H]1[C@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-GHRYLNIYSA-N 0.000 description 1
- 235000019139 phlorizin Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23B4/14—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
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23B4/24—Inorganic compounds
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a crayfish preservative and a use method thereof, comprising the following steps: cleaning the crayfish A, removing cheeks and draining to obtain crayfish B; 1 to 3 parts of sodium chloride, 0.02 to 0.1 part of lysozyme and 0.06 to 0.45 part of polyphenol are added into each 100 parts of crayfish B by mass, and the mixture is uniformly stirred to obtain crayfish C; adding 0.2-0.8 part of astaxanthin into 2-4 parts of vegetable oil, uniformly mixing, adding into the crayfish C, uniformly stirring to obtain crayfish D, sealing and packaging the crayfish D, and refrigerating or freezing for preservation. The crayfish treated by the preservative provided by the invention can play an effective role in resisting oxidization, so that the protein is not easy to denature, the content of the generated volatile basic nitrogen is low, and the shelf life of the crayfish is effectively prolonged.
Description
Technical Field
The invention relates to the field of antistaling agents, in particular to a crayfish antistaling agent and a use method thereof.
Background
The crayfish is an arthropod of the crayfish genus of the crayfish family, the academic name is procambarus clarkia (Procambarus clarkii), the meat taste is delicious, and the crayfish is an animal food with higher nutritional value, but the crayfish is easy to loose and deteriorate due to high protein content, so that the flavor is greatly reduced, and the crayfish is not easy to store.
At present, the shelf life of the crayfish is mainly prolonged by cooking, freezing or using a preservative and the like, wherein the cooking can cause the defects of poor taste and difficult flavoring of the crayfish; the crayfish is directly frozen, and various nutritional components such as protein and the like are lost in the process of re-thawing, and the crayfish has poor taste; with preservatives, it is common to employ a combination of ingredients including phytic acid, but phytic acid impairs the absorption of iron and zinc and to a lesser extent calcium.
Disclosure of Invention
The invention aims to overcome the technical defects, and provides a crayfish preservative and a use method thereof, which solve the technical problems that crayfish is not easy to preserve and mineral absorption is easy to be damaged when the preservative containing phytic acid is used in the prior art.
In order to achieve the technical purpose, the technical scheme provided by the invention is as follows:
in a first aspect, the invention provides a crayfish preservative, which comprises, by mass, 0.2-0.8 part of astaxanthin, 2-4 parts of vegetable oil, 1-3 parts of sodium chloride, 0.02-0.1 part of lysozyme and 0.06-0.45 part of polyphenol.
In a second aspect, the invention provides a method for using a crayfish preservative, which comprises the following steps:
cleaning the crayfish A, removing cheeks and draining to obtain crayfish B;
1 to 3 parts of sodium chloride, 0.02 to 0.1 part of lysozyme and 0.06 to 0.45 part of polyphenol are added into each 100 parts of crayfish B by mass, and the mixture is uniformly stirred to obtain crayfish C;
adding 0.2-0.8 part of astaxanthin into 2-4 parts of vegetable oil, uniformly mixing, adding into the crayfish C, uniformly stirring to obtain crayfish D, sealing and packaging the crayfish D, and refrigerating or freezing for preservation.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, a small amount of edible salt is added to play a role in protecting protein and preventing denaturation; by adding lysozyme as a preservative, the safety is high and the activity is stable; by adding polyphenol, the effect of preventing deterioration of crayfish quality and prolonging the shelf life is effectively achieved; by adding astaxanthin, free radicals can be rapidly removed, and an antioxidation effect is achieved; and because astaxanthin is not easily dissolved in water, the astaxanthin is firstly dissolved in vegetable oil, and then the initially treated crayfish is wrapped, so that the astaxanthin can be uniformly dispersed, an oil seal effect is formed on the surface of the crayfish, the water loss is avoided, the taste of the crayfish after cooking is improved, the air is better isolated, and the antioxidation effect is cooperatively improved. Therefore, the crayfish treated by the preservative provided by the invention can play a role in effective antioxidation, so that the protein is not easy to denature, the generated volatile basic nitrogen content is low, the shelf life of the crayfish is effectively prolonged, and the crayfish does not contain phytic acid and the like and does not influence trace element absorption.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The invention provides a crayfish preservative which comprises, by mass, 0.2-0.8 part of astaxanthin, 2-4 parts of vegetable oil, 1-3 parts of sodium chloride, 0.02-0.1 part of lysozyme and 0.06-0.45 part of polyphenol.
Preferably, the raw materials comprise, by mass, 0.3 to 0.5 part of astaxanthin, 2.5 to 3.5 parts of vegetable oil, 1.5 to 2 parts of sodium chloride, 0.05 to 0.08 part of lysozyme and 0.1 to 0.3 part of polyphenol.
Preferably, the vegetable oil is selected from one or more of corn oil, peanut oil, soybean oil, linseed oil, olive oil and rapeseed oil.
Preferably, the polyphenols comprise one or both of tea polyphenols and apple polyphenols.
Further preferably, 0.05 to 0.35 part of tea polyphenol and 0.01 to 0.08 part of apple polyphenol.
Still more preferably, 0.1 to 0.2 part of tea polyphenol and 0.03 to 0.05 part of apple polyphenol.
The invention provides a use method of a crayfish preservative, which comprises the following steps:
cleaning the crayfish A, removing cheeks and draining to obtain crayfish B;
1 to 3 parts of sodium chloride, 0.02 to 0.1 part of lysozyme and 0.06 to 0.45 part of polyphenol are added into each 100 parts of crayfish B by mass, and the mixture is uniformly stirred to obtain crayfish C;
adding 0.2-0.8 part of astaxanthin into 2-4 parts of vegetable oil, uniformly mixing, adding into the crayfish C, uniformly stirring to obtain crayfish D, sealing and packaging the crayfish D, and refrigerating or freezing for preservation.
And standing the crayfish C for 5-10 min, and then adding the vegetable oil containing astaxanthin.
The sealed package is to put the crayfish D into a sterile polyethylene fresh-keeping bag, and vacuum-pumping and sealed package.
The refrigerating temperature is 1-4 ℃; the freezing temperature is below-18 ℃.
The invention has the main advantages that:
(1) According to the invention, a small amount of edible salt is added to play a role in protecting protein and preventing denaturation; by adding lysozyme as a preservative, the safety is high and the activity is stable.
(2) The added apple polyphenol contains chlorogenic acid, catechin, epicatechin, apple condensed tannin, phlorizin, phloretin, anthocyanin and other elements, has the functions of antioxidation, deodorization, fresh keeping, fragrance preservation, color protection, vitamin loss prevention and the like, is compounded with tea polyphenol for use, has a synergistic effect in color protection, fragrance and taste, effectively prevents deterioration of crayfish quality, and improves the shelf life.
(3) According to the invention, by adding astaxanthin, free radicals can be rapidly removed, and an antioxidation effect is achieved; and because astaxanthin is not easily dissolved in water, the astaxanthin is firstly dissolved in vegetable oil, and then the initially treated crayfish is wrapped, so that the astaxanthin can be uniformly dispersed, an oil seal effect is formed on the surface of the crayfish, the water loss is avoided, the taste of the crayfish after cooking is improved, the air is better isolated, and the antioxidation effect is cooperatively improved.
The invention is further illustrated by the following specific examples.
Example 1
The invention provides a crayfish preservative and a use method thereof, wherein the use method specifically comprises the following steps:
(1) Cleaning the crayfish A, removing cheeks and draining to obtain crayfish B;
(2) Adding 2 parts of sodium chloride, 0.05 part of lysozyme, 0.2 part of tea polyphenol and 0.05 part of apple polyphenol into every 100 parts of crayfish B, and uniformly stirring to obtain crayfish C;
(3) Adding 0.4 part of astaxanthin into 3 parts of corn oil to obtain vegetable oil containing astaxanthin; standing the crayfish C for 10min, adding the vegetable oil containing astaxanthin, uniformly mixing, adding the mixture into the crayfish C, uniformly stirring to obtain crayfish D, filling the crayfish D into a sterile polyethylene fresh-keeping bag, vacuumizing, sealing and packaging, and refrigerating at 1-4 ℃.
Example 2
The invention provides a crayfish preservative and a use method thereof, wherein the use method specifically comprises the following steps:
(1) Cleaning the crayfish A, removing cheeks and draining to obtain crayfish B;
(2) Adding 1.5 parts of sodium chloride, 0.05 part of lysozyme, 0.1 part of tea polyphenol and 0.04 part of apple polyphenol into every 100 parts of crayfish B by mass, and uniformly stirring to obtain crayfish C;
(3) Adding 0.4 part of astaxanthin into 3 parts of corn oil to obtain vegetable oil containing astaxanthin; standing the crayfish C for 10min, adding vegetable oil containing astaxanthin, mixing, adding into the crayfish C, stirring to obtain crayfish D, packaging into sterile polyethylene fresh-keeping bag, vacuumizing, sealing, packaging, and refrigerating at-18deg.C.
Example 3
Compared with example 1, the only difference is that: the tea polyphenol in the crayfish preservative was removed, and 0.25 parts of apple polyphenol was used, and the other steps and conditions were the same as in example 1.
Example 4
Compared with example 1, the only difference is that: apple polyphenol in the crayfish preservative was removed, and 0.25 parts of tea polyphenol was used, and the other steps and conditions were the same as in example 1.
Comparative example 1
Compared with example 1, the only difference is that: the tea polyphenol and apple polyphenol in the crayfish preservative were removed, and the other steps and conditions were the same as in example 1.
Comparative example 2
Compared with example 1, the only difference is that: the astaxanthin in the crayfish preservative was removed, and the other steps and conditions were the same as in example 1.
Comparative example 3
Compared with example 1, the only difference is that: corn oil and astaxanthin in the crayfish preservative were removed, and the other steps and conditions were the same as in example 1.
The results of the above examples 1 to 4 of the present invention (wherein example 2 was left for a corresponding number of days and then thawed and then tested) and the volatile basic nitrogen (TVB-N) content (mg/100 g) of the crayfish after the preservative treatment obtained in comparative examples 1 to 4 were measured with reference to GB 5009.228-2016 "measurement of volatile basic nitrogen in foods", and are shown in Table 1 below.
TABLE 1 volatile basic Nitrogen (TVB-N) content of crayfish (mg/100 g)
| Preservation time (Tian) | 3 | 5 | 8 | 10 |
| Example 1 | 5.13 | 8.97 | 13.53 | 18.42 |
| Example 2 | 3.04 | 3.05 | 3.04 | 3.06 |
| Example 3 | 7.24 | 11.13 | 15.89 | 19.74 |
| Example 4 | 7.08 | 10.41 | 14.95 | 18.99 |
| Comparative example 1 | 8.33 | 12.95 | 17.78 | 20.23 |
| Comparative example 2 | 8.02 | 11.86 | 15.78 | 20.34 |
| Comparative example 3 | 8.58 | 13.07 | 18.41 | 21.42 |
As can be seen from Table 1, the crayfish of the invention can play an effective role in antioxidation after being treated by the preservative, so that the protein is not easy to denature, the content of the generated volatile basic nitrogen is low, and the shelf life of the crayfish is effectively prolonged; and comparative examples 1 to 3 lacking polyphenol, astaxanthin or vegetable oil and astaxanthin show a deterioration exceeding standard phenomenon (TVB-N value is more than or equal to 20mg/100 g) when refrigerated for ten days, and cannot be eaten.
In addition, the crayfish treated by the preservative in the embodiment 2 of the invention has low volatile basic nitrogen content after thawing, the crayfish is still elastic, the quality is similar to that of the crayfish before freezing and storing, the taste is still good when the crayfish is cooked for eating, and the defect of taste loss after direct freezing is effectively avoided.
The color, aroma and taste of the crayfish cooked in the embodiments 3 and 4 of the invention are reduced compared with the embodiment 1, which shows that the apple polyphenol and tea polyphenol added in the invention can play a synergistic effect in the aspects of color protection, aroma and taste.
In conclusion, the invention plays a role in protecting protein and preventing denaturation by adding a small amount of edible salt; by adding lysozyme as a preservative, the safety is high and the activity is stable; by adding polyphenol, the effect of preventing deterioration of crayfish quality and prolonging the shelf life is effectively achieved; by adding astaxanthin, free radicals can be rapidly removed, and an antioxidation effect is achieved; and because astaxanthin is not easily dissolved in water, the astaxanthin is firstly dissolved in vegetable oil, and then the initially treated crayfish is wrapped, so that the astaxanthin can be uniformly dispersed, an oil seal effect is formed on the surface of the crayfish, the water loss is avoided, the taste of the crayfish after cooking is improved, the air is better isolated, and the antioxidation effect is cooperatively improved. Therefore, the crayfish treated by the preservative can play a role in effective antioxidation, so that the protein is not easy to denature, the content of the generated volatile basic nitrogen is low, the shelf life of the crayfish is effectively prolonged, the refrigeration retention can reach about ten days, and the freezing storage can reach three to six months.
The above-described embodiments of the present invention do not limit the scope of the present invention. Any other corresponding changes and modifications made in accordance with the technical idea of the present invention shall be included in the scope of the claims of the present invention.
Claims (10)
1. The crayfish preservative is characterized by comprising, by mass, 0.2-0.8 part of astaxanthin, 2-4 parts of vegetable oil, 1-3 parts of sodium chloride, 0.02-0.1 part of lysozyme and 0.06-0.45 part of polyphenol.
2. The crayfish preservative according to claim 1, wherein the raw materials comprise, by mass, 0.3-0.5 part of astaxanthin, 2.5-3.5 parts of vegetable oil, 1.5-2 parts of sodium chloride, 0.05-0.08 part of lysozyme and 0.1-0.3 part of polyphenol.
3. The crayfish preservative of claim 1, wherein the vegetable oil is selected from one or more of corn oil, peanut oil, soybean oil, linseed oil, olive oil, and rapeseed oil.
4. The crayfish preservative of claim 1, wherein the polyphenols comprise one or both of tea polyphenols and apple polyphenols.
5. The crayfish preservative of claim 4, wherein the polyphenols comprise 0.05-0.35 parts tea polyphenols and 0.01-0.08 parts apple polyphenols.
6. The crayfish preservative of claim 5, wherein the polyphenols comprise 0.1-0.2 parts tea polyphenols and 0.03-0.05 parts apple polyphenols.
7. The method of using the crayfish preservative of any one of claims 1-6, comprising the steps of:
cleaning the crayfish A, removing cheeks and draining to obtain crayfish B;
1 to 3 parts of sodium chloride, 0.02 to 0.1 part of lysozyme and 0.06 to 0.45 part of polyphenol are added into each 100 parts of crayfish B by mass, and the mixture is uniformly stirred to obtain crayfish C;
adding 0.2-0.8 part of astaxanthin into 2-4 parts of vegetable oil, uniformly mixing, adding into the crayfish C, uniformly stirring to obtain crayfish D, sealing and packaging the crayfish D, and refrigerating or freezing for preservation.
8. The method of claim 7, wherein the crayfish C is allowed to stand for 5-10 minutes and then added with the astaxanthin-containing vegetable oil.
9. The method of claim 7, wherein the sealed packaging is a sealed packaging of crayfish D in a sterile polyethylene bag.
10. The method of claim 7, wherein the temperature of refrigeration is 1-4 ℃; the freezing temperature is below-18 ℃.
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