TW491692B - Method of preventing browning or darkening of fish and method of treating browned or darkened fish - Google Patents

Abstract

The present invention provides fish having a color, which is the same as that of the freshly caught fish, by effectively preventing the browning or darkening of them. The present invention also provide a food, prepared by mixing raw, small fish such as young sardines with a seasoning such as a paste of seasoned sea-urchin eggs, which food is free of any body dripping and keeps its commercial value for a long period of time. The present invention further provides small fish having a reduced degree of browning or darkening or free from the browning or darkening by treating browned or darkened fish. In the present invention, fish are treated with an aqueous alkali solution and then the aqueous alkali solution attached to the treated fish is washed off or neutralized. Raw, small fish are treated with the aqueous alkali solution, then the aqueous alkali solution attached to the treated fish is washed off or neutralized, and the fish are treated with a seasoning. In addition, browned or darkened small fish are treated with the aqueous alkali solution, then the aqueous alkali solution attached to the treated fish is washed off or neutralized.

Description

Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs, 1692. V. Invention Description (1 [Background of the Invention] The present invention relates to the prevention of the occurrence of fish such as small fish — fish, slow fish, and jade tendon fish; ..., w 'For example, Young sardines are obtained from browned or blackened fish without 5 blackened methods, and a line that has browned or blackened # 夕 士 4 丄 明 is also about seasoning with various seasonings = ,. This month Said 'It is derived from raw small fish such as juveniles and fry: body two and jade tendon fish, and also provides-a kind of fish that prepares their dices =: =, complex fish. Flying blackened fish' or from brown Change or blacken back: For example, young sardines (fish larvae, such as suspicious fish, scale fish, Japanese ice fish and: another fish) and jade tendon fish have so far been caught on fish farms in fish farms, and thereafter Often put on the market, after removing dirt and foreign matter, washing with tap water, seawater, etc., draining, packaging and cooling; after the east, it is stored in the factory or refrigerated and transported. In some cases, the Dried fish is treated with peroxide gas, chlorine, etc., cooked, drained, packaged, and shipped. Noodles, when making dried sardines, they are packaged in ice on board, and then washed with water when needed, boiled over (in i to 8% brine), drained and dried in factories and other places However, it is known that when small fish such as juvenile sardines are caught and died, the surface of their bodies will become brown or blackened, and the original color such as the white blend of fish meat will disappear quickly. It is speculated that it is because of bacteria in seawater This phenomenon occurs when it attaches to the surface of the dead body and initiates the decomposition of the protein on the surface of the fish body. It is generally believed that the size of the K paper applies to the Chinese National Standard (CNS) A4 specification (210) because the rapidly growing young fish and fry cells themselves are soft. X 297 mm) " ~ Ϊ 21125 ^---1 ^ ------- Ί ------ · --- ^ — ^ 1 (Please read the notes on the back before filling this page ) 5. Description of the invention (2) So it is easy to be decomposed or spoiled by bacteria. Although you want to eat the fish as fresh as possible, it is straightforward, but the guarantee of freshness: fresh and also kept unflaked or darkened Fish is still a genus; possible methods are available including- When the field phase is over, "Send it to the factory and cook there as soon as possible: browning or blackening;-a method of preparing with hydrogen peroxide or gas treatment. ::: coloring fish with colorants Make it brown or come: fresh method. However, in fact, 'this is unsatisfactory and laborious for the following reasons; they will cause problems; and when using colorants, the colored Fish storage will be yellow for a long time. However, it is generally known that dead small fish (such as young sardines even after being placed for a short period of time) will start to deteriorate and gradually drip out. As a result, the fish The body becomes thinner or broken, which seriously reduces its commercial value. It is speculated that this phenomenon occurs because bacteria in the seawater adhere to the surface of the fish body, and the protein on the surface of the fish body starts to decompose. It is generally believed that since the cells of the rapidly growing juveniles and fry themselves are particularly soft, they are easily broken down or deteriorated by bacteria. For the reasons stated above, small fish are treated with radon peroxide or gas as quickly as possible after they are caught, washed, packed, frozen and put on the market. However, with the passage of time after thawing, the loss of body fat and shape will accelerate, and the body surface will brown or blacken. In fact, within a short period of about 4 to 5 hours, its commercial value is severely reduced. These issues have not yet been resolved. Although the industry has tried to mix raw small fish (such as juvenile sardines) with seasoned sea urchin egg paste to make food, it is frozen and cut 692 A7 _B7 V. Description of the invention (3) Send 'in the store according to Cold; Dong cooling system was sold by Xie Kang, but because of the solution; Dong Hou 'sold in ice temperature for 3 to 4 days, it would cause the fish to drip and change its shape to fail to recognize its original shape. To the extent that their systems are not feasible in the market. Many small fish species (such as juvenile sardines) are still imported. Small fish imported to Japan are usually transported through a market such as fish caught on a fishing boat in a foreign fishing ground, and then decontaminated and foreign matter in the factory, washed with seawater, drained, packed and frozen, etc. Get it. These small fish are also imported as dried fish. However, it is generally known that when small fish caught (such as juvenile sardines) die, their body surface will change color and become brown or black as described above, and the original color (such as fish white tone) will quickly disappear. It is also generally known that when fresh small fish are left for a short period of time, the surface of the fish body will also begin to deteriorate, gradually causing the fish body to drip fat and lose its original shape. As a result, the fish is thinned or broken, severely reducing its commercial value. In this way, imported small fish are usually browned or blackened during foreign processing, and are imported in a browned or blackened state. In addition, drying can cause or further accelerate the discoloration of small fish. Surname; small mouth fish usually loses its fresh color and has become discolored and browned: "Extreme" brothers will be more blackened. Imported small fish is added in Japan-in the process of step transportation or storage, its Discoloration / decreased commercial value. Developed in the prior art 'this kind of browning or blackening of imported small acoustic bleach (such as gas or hydrogen peroxide) bleaching method. When the degree of blackening is low, Color treatment through colorant treatment ^^

Zhang Jixiang_ + Guan Jiaxian (CNS ^ i ^^ 7 ¥ iT — — — J --- ίφ i — (Please read the precautions on the back before filling this page) Order -------- Green · Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs 311255 B7 B7 This paper size ^^ National Standard Grid 0 × 297 issued 5. Description of the invention (4) The color fades and is covered. However, after processing, it is stored or transported When the period becomes longer, its browning or blackening tends to progress more and the commercial value of the fish decreases before it reaches consumers. At high levels, it may not be treated at all in previous techniques. Treatment ...., Cheng [Summary of the Invention] b The object of the present invention is to provide a fish having the same color as the freshly caught fish by effectively preventing the fish from browning or blackening. Another object of the present invention is to provide a food It is prepared by mixing raw small ... (such as juvenile sardines) with seasonings (such as seasoned sea urchin egg paste), which has no body fat and maintains its commercial value for a long time. Another object of the present invention is to provide a method for producing small fish with reduced or no browning or blackening by treating browned or blackened fish; and a method for treating the same. y After intensive research in order to achieve the purpose of solving the above problems, the inventor found that the fish with the same color as the freshly caught fish can be treated by: treating with an aqueous solution, and then washing away or neutralizing the aqueous solution , Make no: are juvenile fish [such as juvenile sardines (such as' catfish, scale fish, Japanese ice fish, and ..., juvenile fish) and jade fish (or phantom sigh 0, a member of the scaly family)] and also make Browning or blackening of large fish is effectively suppressed and provided. The inventor of case j also found that through the above-mentioned treatment, raw small fish such as fry and juveniles such as juveniles and jade tendons can be mixed with seasonings such as seasoned & egg paste to prepare and maintain their commercial value for a long period of time. And there is no fish dripping food. The inventor of this case further found that small fish without browning or blackening can pass the 311255 t -------- t --------- line (please read the precautions on the back before filling in this Page) 491692 Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs A7 V. Description of the invention (5) After treating the browned or blackened small fish with an aqueous solution, wash or neutralize the alkali attached to the treated fish Obtained as an aqueous solution. The present invention has been completed based on their findings. [Explanation of the preferred specific example] Xiaoyang explained this in detail. The fish which can be treated according to the invention may be fully grown fish or juveniles. However, the present invention can be particularly suitably applied to, for example, fry of juvenile sardines (such as catfish, herring, Japanese ice fish and eel fry or juveniles) and jade tendrils (or a member of the Yushan "Heart's Asteridae") and Juvenile. The effect of preventing fish from browning or blackening is particularly significant for small fish that originally had white skin. In particular, the present invention is effective for fish having a white skin just after catching it. However, the present invention can also be applied to fully grown fish. — The material to be processed can be any of raw fish, raw fish stored in cold filaments, and fish that are subsequently unbundled or refrigerated at ice temperature. The best internally caught fish were immediately disposed of on board. In the treatment of ...%, browned or blackened small fish, the fish may be frozen or dried after catching, and the small fish are usually browned or blackened. ▲ In the case of small fish being dried fish, it is better to immerse it in a low-concentration brine in the month J after the treatment with the aqueous solution of the present invention. Through this dipping, the dried small fish can be moistened with water. -The impregnation treatment may be performed, for example, by keeping the fish in the salt water in a predetermined place (for example, in a refrigerator) for a predetermined time. The sleeping water used is: for example, (M to 6.0%) is particularly preferably 0.5 to 40%. Dipping; temperature is not higher than 10 ° C 'preferably 3 to 8 ° C' and immersion The time is, ⑽applicable specifications⑽. X 297 S7 5 311255 I; ^ ---------------- I ^ J --------- $ — 1 (Please (Please read the notes on the back before filling this page) -I n II ϋ ϋ II n IIII. A7 A7 Economics, printed by the Ministry of Economic Affairs Bureau's Consumer Cooperatives 311255 V. Description of the invention (6) For example, 30 minutes to 24 hours , Preferably 1 to 16 hours. In the present invention, the fish is first treated in an aqueous test solution. This treatment can be performed, for example, by immersing the fish in the alkaline aqueous solution or by spraying the solution on the fish. The aqueous solution used in the present invention is, for example, a solution prepared by dissolving a base in water. The base may be selected from various bases capable of forming an alkaline aqueous solution thereof. Examples of the base are sodium hydroxide, Potassium hydroxide, calcium hydroxide, disodium hydrogen phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate, diammonium hydrogen phosphate, sodium polyphosphate, potassium polyphosphate, calcium oxide, calcium phosphate, Magnesium acid, ammonium carbonate, sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate and potassium bicarbonate, these tests can be used alone or in the form of a mixture. This test includes those readily available on the market, such as calcium carbonate And sodium carbonate. The alkaline aqueous solution has a pH value higher than 7.0. For example, for the treatment of browning or blackened small fish, the pH of the solution must be higher than 80. For rapid processing, high pH The value is preferably. The pH is usually 75 to 13 °, preferably 8.5 to 13.0, and particularly preferably 95 to 120. The time required for the treatment with the test solution often varies depending on the treatment temperature. The processing time is usually i minutes to 24 hours, preferably 15 minutes to! Hours. The processing temperature is usually 0 to 10 ° C, preferably 0 to. When the processing temperature is lower than (TC, 'longer processing time is required') And the food is less likely to be contaminated by surface species of bacteria. Conversely, when the processing temperature is higher than iq. Alas, the protein's denaturation or deterioration will accelerate and cause the fish to lose its shape. When necessary, 'in order to improve the solution into the treated material One purpose of permeability 'can be tested in water Second, add additives such as hearing salts (for example, Chinese national standard -------- ^ ---------- line (Please read the precautions on the back before filling in this page (5) Description of the invention (7) Sodium sulfide). There are many kinds of sugars that can be used in the present invention, including amylin, sorbitol and sucrose. The fish thus treated with the alkali is washed with water to remove the solution from the surface of the fish. Or immediately after the alkali treatment or some selected treatments, the washing time in which the net U 2 is changed according to the alkali treatment time is usually 1 minute to 24 hours, preferably 30 minutes to 3 hours. The neutralization treatment can be performed, for example, by spraying an acidic solution onto empirically treated fish or by immersing the fish in the acidic solution. The acidic solution that can be used in the present invention is an inorganic acid such as hydrochloric acid, sulfuric acid, and nitric acid, and Aqueous solutions of organic acids such as acetic acid, continuous acid and citric acid. Preferred acids are acetic acid, citric acid and the like. When spraying the acidic solution, the pH of the solution is usually 40 to 6, 6, preferably 5.0 to 6.5. The pH value of the acidic solution for impregnation is, for example, 40 to 68, more preferably 5.5 to 6.5. Except in the case of processing raw fish, the neutralization treatment may be performed during boiling. By boiling the Buddha, the fish can be advantageously firmened. This neutralization treatment is preferably carried out by acidifying fish in saline. The concentration of the brine is, for example, 1 to 10% by mass, preferably 3 to 8%. The neutralization treatment temperature is the boiling point of the brine, and is usually about 90 to 10 rc. The neutralization treatment time which varies depending on the inspection treatment time is usually 1 second to 2 hours, for example, 'H) minutes to 2 hours and preferably 4 30 minutes to 1 hour. The paper size of the paper size standard (CNS) A4 is used in the neutralization process to determine the time value of the water on the surface of the fish, weakly acidic Qiu 4fi4692. Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs A7. Explanation (8) value is acceptable. In the present invention, the fish thus washed or neutralized with water can be got up, and the packaged fish can be stored in a cold bundle or in a cooled state. In the preparation of dried sardines, it is treated with an alkaline aqueous solution in this way. Then, the sardines washed with water or neutralized are dried in the form of flakes in the sun or forcedly dried by heating. "Si When preparing the foods containing their fresh and fresh small fish according to the present invention, the washed or neutralized fish is treated with seasoning, drained and treated with a + when necessary, and then packaged. The packaged fish It can be stored and marketed in frozen or ice temperature. The seasoning can be selected from a variety of sources. Preferred seasonings are, for example, seasoned sea urchin egg paste, salt curd pollock eggs, and kimchi pickled seasoning mix. The fish can be washed with tap water or brine with a concentration of, for example, 1 to 6%, preferably 4 to 4%. In the case described below, the meat of the fish thus treated will advantageously become firm. For treatment with an aqueous test solution Thereafter, the fish immersed in the solution can be cold-boiled at this point. In such cases, the fish can be washed with water after being thawed in water after being rotted in a frozen state. Raw fish is processed according to the present invention After treatment with alkali, water washing or neutralization, the fish can be effectively frozen to prevent browning or blackening even if stored for a long time in a frozen state, ice-temperature refrigerated state, or a packaged state, and can maintain a fresh color The fish or fish product can be effectively killed by treating it with an alkaline aqueous solution ------------- ^ --- I ---- ^ ----- ---- ^ (Please read the precautions on the back before filling this page) This paper size applies to China National Standard (CNS) A4 (21G X 297) 8 311255 491692 A7

V. Description of the invention The (10) degree is, for example, not higher than I (rc, preferably 3 to. The impregnation time is, for example, 10 minutes to 5 hours, preferably 30 minutes to 3 hours. _ 鱼 是It is generally boiled at a temperature of 90 to 100 ° C, preferably 92 to 97 ° C. The boil is effective for the storage of the product and is sterilized by such a treatment, so that discoloration can be prevented. The cooking It usually takes i to 10 minutes, preferably 2 to 8 minutes. The preparation of dried fish products is carried out by treating imported dried fish products with salt water, washing them with water, draining them, and drying them in the sun according to previous techniques. In the prior art order, for the purpose of improving the storage ability after draining, when the preparation time is increased, the browning or blackening will be accelerated. Therefore, this technology is not used here and everywhere. The fish product can be passed, For example, the appropriate cooling temperature for storage in a refrigerator is, for example, 1 to 1, and the cooling time may be, for example,

About 0.5 to 2 hours. J Qi et al. = T Previous techniques are generally performed 'in the sun' or mechanical drying using μ milk or the like. The following examples will further clarify that the present invention is equipped with an analytical treatment solution having the following composition: Sodium acetate (buffer) 38% Calcium oxide (base) 30% D-glucose (penetrant) 3 2% 10 g The above-prepared alkaline treatment solution was dissolved in 1,000 milliliters of aqueous solution, which had an oxidation of 0.3% to obtain the paper standard Gujia_jia standard (cNs ^ XTiiTil ^ TTir, 311255 491692 A7 B7 V. Description of the invention (Π) pH value. Immediately immerse the young sardines caught in the fishery in this alkaline aqueous solution, and properly stir them on the ship's deck at about 5 ° C. Then take out the youngsters soaked in> The sardines were rinsed once with running water and then washed with 2,000 ml of water at about 5 ° C for 40 minutes. The young sardines thus washed with water were drained and stored frozen. For comparison, The same treatment as in Example 1 was repeated, but the inspection and washing steps were omitted to obtain the young sardines for comparison. Observing the changes in the skin color (white) of the young sardines thus treated or untreated, the following results were obtained: The treated young sardines retained the original white skin of the fresh fish, while the untreated young sardines gradually browned during storage and severely dark browned after 30 minutes. _ Press to stop the browning of the herring board ## or blackening) Immerse the marketed fish in the same manner as in Example 1 in an alkaline aqueous solution 'and stir for about 40 minutes at about 5 ° C. Then remove the herring, After rinsing once with running water, wash them with 2,000 ml of water at about 5 ° C for 40 minutes. Drain them, and dry them in the form of flakes under sunlight for 2 days to obtain dried sardines. For comparison, The herring was dried directly under the light without the above-mentioned treatment to obtain comparative dried sardine slices. The dried herring slices made by the method of the present invention were substantially free of browning or blackening even after being stored for 14 days. . Conversely, the dried herring for comparison is browned during drying and gradually blackened during storage (please read the precautions on the back before filling this page) -ϋ nnn ϋ .. ϋ One sip,% 11 ϋ II «1 ϋ n I · Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs This paper size_Chinese National Standard (CNS) A4 Specification (210 X 297 Gongchu) 11 311255 491692 A7

5. Description of the invention (12) May remain white. No spore example 3 ~ The young sardine tortoise is browned or blackened) (Please read the precautions on the back before filling this page) Immerse the young sardines caught in the fishery as described above In the test solution, stir on the ship's deck at about 5 ° C for 40 minutes. Then the young sardines so impregnated were taken out, rinsed once with running water, and then rinsed with 2,000 ml of water at about 5. Wash for 40 minutes. Drain the young sardines thus washed and cook at 95 ° C for 3 minutes. For comparison, the same process as in Example 3 is repeated, but the inspection process and water washing operation are omitted, and the fish is cooked (brine concentration: 7% by mass; adjusted to a pH of about 6.5 with hydrogen peroxide), and Have to compare the young sardines. Juvenile sardines re-cooked after treatment according to the present invention are substantially free of browning or melanization even after storage for 20 days or more. In contrast, the cooked young sardines for comparison turned brown immediately after cooking, and gradually became darker during storage. Example 4 (Preventing browning or blackening of young sardines) An alkaline treatment solution having the following composition was prepared: Sodium acetate (buffer) 38% Calcium oxide (alkali) printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Jeongji 30% D_glucose (penetrant) 32% Dissolve 10 g of the alkaline treatment solution prepared as described above in water to obtain 15000 ml of aqueous alkaline solution, which has a calcium oxide content of 0.3% and a pH value of u. Immediately immerse the young sardines caught in the fishery in this alkaline aqueous solution on the ship's deck, and give appropriate stirring at about 5 ° C for 40 minutes. Then apply its I paper size to Chinese National Standard (CNS) A4 specifications (210 X 297 male f " 12-

V. Description of the invention (13 Neutralization to ρΗ6.5 (controlled by acetic acid), at a temperature of 92 to 100 ° C (inlet temperature · 96 to i0 (TC, outlet temperature · 92. 02 to 3 minutes, drained) It is stored in a frozen state. For the sake of comparison, the same process as in Example 4 is repeated, but the inspection process and the water washing operation are omitted, and the young sardines are cooked (brine concentration: 7 mass 0 / 〇, and adjusted to pH about with hydrogen peroxide). 6.5) to compare the young sardines. Observing the changes in the skin color (white) of young sardines so treated or untreated in the frozen state, the following results were obtained: The original white skin of fresh fish is maintained, while the untreated juvenile sardines gradually become brown during storage, and after 30 minutes, they become severely dark brown. Of the cooked and neutralized young sardines, Those with firm meat quality. Sheds with fresh juvenile sardines) Step 1 ·· Prepare an empirical treatment solution with the following composition: Sodium acetate (buffer) 38% calcium oxide (alkali) 30% D-glucose (penetrant) 32% will be 10 grams The alkaline treatment solution prepared as described above is dissolved in water to obtain 1,000 ml of an alkaline aqueous solution, which has a calcium oxide content of 0.3% and a pH value of 12.6. The sardines were immediately immersed in the alkaline aqueous solution on the ship's deck, and the mixture was appropriately stirred for about 40 minutes. Then, the young sardines so impregnated were taken out, washed once with running water, and then washed with 2,000 ml. The water was washed at about 5 ° C for 40 minutes. The young sardines washed in this water! R ----- n 11-1 -------- ^ (Please read the precautions on the back before (Fill in this page) Printed by the Consumer Cooperatives of the Intellectual Property Bureau of the Ministry of Economic Affairs, the paper size is applicable to the Chinese National Standard (CNS) A4 (210 X 297 mm) 13 311255 A7 V. Invention Description (14 Fish immersed in 4% saline Stored in 30% frozen state. / Knife clock to make its meat quality 哆 # & β members are solid, drained and seasoned with cold columns Table 1 Step 2: Prepare with the following 0.4 6.7 13.6 0.4 6.7 0.1 1.1 67.4 f Please (Please read the notes on the back before filling this page) Pei 0 Salt Sugar Sorbitol Sodium Chitosan Sodium

MiHn (sweet rice wine for seasoning) paprika seasoning vinegar water total

100.0 Sardines and 100 sounds 100 grams of fresh and young -green · Step 2 obtained from step 1 of the solution of Cambodia is mixed at 13 ° c. Fan W eight # ^ knife bell. The obtained mixture was placed at 30 knives for 30 minutes, and the seasoning was penetrated into j ..., and then they were filled in their own state to serve food containing sardines. The flesh of juvenile sardines contained in this food was solid, and even after the food was left at room temperature for 5 days, no body fat dripping was detected and the shape was maintained. For comparison, the same process as in Example 5 was repeated, but the inspection process and the water washing operation were omitted to obtain a food for comparison. After the comparison food is mixed with the seasoning, the fish starts 14 311255 This paper size applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm) A7 V. Description of the invention (15 loses its shape 'makes the food No commercial value.

100 g of the seasoning obtained in ㈣ 1 ^ P step 2 was mixed according to the examples ... Dingyu and 100 g of step Ding inchi: the same way as in Example 5. The young sand was separated from the savory sauce. °°…, and then simmered with sardines and defrosted and peeled with a 100 gram of glutinous sesame. #, 人人 收 I, and 介 末 were seasoned well. Right_, Γ The resulting mixture is packaged in this way and 3 ◊, Ding,…, and seasoned pollock eggs. The food obtained as described above has a real taste even after cooling (1 (rc or less) for 5 days) No change, right drop, and all maintained its shape. And did not notice any fish body wax droplets. For comparison, the same process as in Example 6 was repeated, but the inspection process and water washing operation were omitted to obtain a comparative food. / In the comparison food t, mixed with the classics; Eastern seasoned pollock eggs: the more: immediately began to lose its shape, and the food became like a dough paste without commercial value. __ Sardine's brother brother economy The Ministry of Intellectual Property Bureau ’s Consumer Cooperative Co., Ltd. printed a flavored young sardine with Korean kimchi sour sauce in the same manner as in Example 6, but using 100 grams of Korean · Kimchi enzyme juice (liquid · · A Momoya product) instead of seasoned Narrow green eggs. _ Even if the food obtained as described above is left at room temperature (18 to 25. ^) 7, its taste does not actually change, and no 2 fat dripping phenomenon is observed in the fish and still Maintain its shape. For comparison, repeat the same process as in Example 7, but omit the paper rule. ^ National Standard (CNS) A4 size ⑵G X 297 public love) 15 311255 ^ 1692 A7 of B7 5 Explanation of the invention (16) Treating and washing operation to obtain a comparative food. In this comparative food, after the fish and Korean are soaked, it immediately starts to lose its shape and open the leaven. In addition, when using seasoned sea urchin eggs, you can be jealous. For the “human” egg paste, the prepared raw fish-containing food could not be considered in the prior art, and its quotient was maintained. It can be used for a long period of time and can be used for a long period of time. ΜΜΛ uses young sardine bistro e j " dried sardines (salt content · 50%) imported from South Korea as a starting material for drying. 50 kg of dried sardines were dipped in 150 kg of saline (salt concentration ·· 10 / 〇) in a refrigerator at 5 ° C for 1 hour. After the water was drained, the young sardines were immersed in a test solution having the composition shown below in a 50 ° C refrigerator for 16 hours. Alkali solution sodium acetate (buffer) 48% Oxidation (test) 30% D-glucose (penetrant) 30% Then the young sardines treated with alkali are immersed in 6 ° C water for 1 hour, and then used Washing. Then immerse it in 6 ° C, 3 5% saline solution for 1 hour to control the salt concentration, drain and dry it in sunlight. The dried product thus obtained was substantially free of browning or blackening, and was not browned or blackened thereafter. Example 9 ^ ----- t --------- ^ (Please read the precautions on the back before filling out this page} Printed by the Intellectual Property Bureau of the Ministry of Economic Affairs, Employee Consumer Cooperatives Paper size applicable to China Standard (CNS) A4 specification (210 X 297 mm) 16 311255 491692 Printed by A7, Consumer Cooperatives, Intellectual Property Bureau of the Ministry of Economic Affairs 5. Description of the invention (17) Example 8 was treated with a 3.50 / 0 table salt solution. The young sardines were cooked at 95 ° C for 3 minutes, and then stored in a refrigerator for cooling. They were directly packaged in plastic bags to obtain cooked products. When stored at 6 ° C for 20 days, the resulting cooking was performed The products are not browned. The method of the present invention can be used not only for the dried products used in the above examples, but also for thawed and browned or blackened small fish. Furthermore, as described above, the present invention can also be applied to Various small fishes other than the young sardines treated in this example. Example 10 The same procedure as in Example 8 was repeated but the young sardines treated with the alkaline treatment solution were placed at 92 to loot (inlet temperature: 96 to 10 ( rc, outlet temperature: 92 ° C) To ρΗ5 · 5 (adjusted with acetic acid) to 3 minutes. The dried product thus obtained does not substantially brown or blacken, and does not brown or blacken. "According to the method of the present invention, the fish material (eg young Sardines), the alkaline aqueous solution can be washed away from the fish material, or the mixture can be effectively prevented from browning or blackening. In this way, the fish can be stored for a long time while maintaining freshness. Color and luster, although it is considered impossible to store in such a good condition. Μ can maintain its commercial value for a long time without attracting ^ & 1 causing fresh small fish (such as young sardines) to occur The house of any body fat dripping phenomenon σ I, < Mouth ' is obtained according to the method of the present invention, wherein the fresh & small fish No. & & And, then seasoning is also coarse 丨 1 ^ __ Inch, for example, Kimchi pickled paper size is applicable to Chinese National Standard (CNS) A4 specification (210 X 297 mm) 311255 " (Please read the precautions on the back before filling this page) t ----- ^ 丨 Order · .-------- Line · 491692 A7 V. Description of the invention (18 Juice, pollock eggs seasoned with salt and fennel, or seasoned sea urchin egg paste. In addition 'The browned or blackened small fish is treated with the test solution, and then washed or neutralized.' The browned or blackened part of each fish is substantially disappeared. This treatment can also be effectively avoided Browning or zeroization of small fish 0 -------------- install!-Order --------- line (please read the precautions on the back before filling this page) Printed by the Consumer Cooperative of the Intellectual Property Bureau of the Ministry of Economic Affairs 311255

Claims (1)

491692 Printed by Annex II of the Staff Welfare Committee of the Central Standards Bureau of the Ministry of Economic Affairs. 2. Announcement No. 89106495 Patent Application Amendment to the Patent Scope (April 16, 91) A method to prevent fish from browning or blackening, It includes treating the fish with an alkaline aqueous solution having a pH value of 7.5 to 13.0 at 0 ° C to 0 ° C, and then washing the aqueous alkaline solution attached to the treated fish with water, or using? 11 An acidic solution with a value of 4.0 to 6.8 neutralizes the aqueous solution attached to the treated fish; wherein the alkali is sodium hydroxide, potassium hydroxide, calcium hydroxide, disodium hydrogen phosphate, trisodium phosphate, and dipotassium phosphate , Tripotassium phosphate, diammonium hydrogen phosphate, sodium polyphosphate, potassium polyphosphate, calcium oxide, calcium phosphate, magnesium carbonate, ammonium carbonate, sodium carbonate, potassium carbonate, calcium carbonate, sodium bicarbonate, or potassium bicarbonate. The liquid is hydrochloric acid, sulfuric acid, nitric acid, acetic acid, sulfonic acid or citric acid. A method for preparing a fish protected from browning or blackening, comprising treating the fish with an aqueous alkali solution having a pH value of 7.5 to 13.0 at 0 to 10C, and then washing the aqueous alkali solution attached to the treated fish with water, Or use an acidic solution with a pH value of 4.0 to 6.8 to neutralize the alkaline aqueous solution attached to the treated fish; wherein the alkali is sodium hydroxide, potassium hydroxide, calcium hydroxide, disodium hydrogen phosphate, trisodium phosphate, Dipotassium phosphate, tripotassium phosphate, diammonium argon phosphate, sodium polyphosphate, potassium polyphosphate, calcium oxide, calcium phosphate, magnesium carbonate, ammonium carbonate, sodium carbonate, potassium carbonate 'calcium carbonate, sodium bicarbonate, or potassium bicarbonate Acid 14; The cereal is hydrochloric acid 'sulfuric acid, bowl acid, acetic acid, continuous acid or citric acid. 3. · A method for preparing a food containing raw small fish, which comprises treating the fish with an alkaline aqueous solution having a pH value of 7.5 to 13.0 at 0 to 10 tc, and then washing the paper with a paper scale applicable (CNS) A4 Specification ⑽χ 297 & ^) 311255 H3 = the test solution on the treated fish, or use pH 4. Solution; an acidic solution to neutralize the alkali water attached to the above treatment-wherein the alkali is sodium hydroxide, potassium hydroxide, calcium hydroxide, monosodium phosphate, trisodium phosphate, dipotassium phosphate, tripotassium phosphate , Diammonium hydrogen phosphate, sodium polydisoate, potassium oxalate, 'oxo', magnesium lysate, ammonium carbonate, sodium carbonate, potassium carbonate, carbohydrate, sodium bicarbonate, or nitrogen carbonate; acid / hydrangea is hydrochloric acid , Sulfuric acid 'stone acid, acetic acid', or citric acid. A kind of food with raw small fish, which is a water test with a value of 13.0 in the range of 0 to 丨 0; the raw small fish is treated with water, and then the water attached to the processed raw small fish is washed away with water. The alkaline aqueous solution, or an acidic solution with a pH value of 4.0 to 6.8, is used to neutralize the alkaline aqueous solution attached to the treated raw small fish; the test results are sodium hydroxide, potassium hydroxide, argon calcium oxide, sodium hydrogen phosphate, Trisodium dish acid, dipotassium hydrogen phosphate, tripotassium phosphate, diammonium hydrogen phosphate, sodium polyphosphate, potassium polyphosphate, calcium oxide, calcium phosphate, magnesium carbonate, beryllium carbonate, sodium carbonate, potassium carbonate, calcium carbonate, hydrogen carbonate Sodium or potassium bicarbonate; the acidic solution is hydrochloric acid, sulfuric acid, nitric acid, acetic acid, sulfonic acid or citric acid. Printed by the Staff Welfare Committee of the Central Bureau of Standards of the Ministry of Economic Affairs This paper is sized for the Chinese National Standard (CNS) A4 (210 X 297 mm) 2 311255