WO2022052228A1 - 一种鱼肉熟制食品的保鲜方法 - Google Patents

一种鱼肉熟制食品的保鲜方法 Download PDF

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Publication number
WO2022052228A1
WO2022052228A1 PCT/CN2020/123492 CN2020123492W WO2022052228A1 WO 2022052228 A1 WO2022052228 A1 WO 2022052228A1 CN 2020123492 W CN2020123492 W CN 2020123492W WO 2022052228 A1 WO2022052228 A1 WO 2022052228A1
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fish
cooked
tea polyphenol
preservative
fresh
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PCT/CN2020/123492
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English (en)
French (fr)
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赵培林
欧四明
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湖南洞庭明珠食品有限公司
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Publication of WO2022052228A1 publication Critical patent/WO2022052228A1/zh

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    • 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
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • 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

Definitions

  • the invention relates to the technical field of food processing, in particular to a fresh-keeping method for cooked fish food.
  • the central and southern regions of my country are rich in aquatic products.
  • freshwater fish are rich in protein and carbohydrates, which can provide heat.
  • the amino acid composition is close to the needs of the human body, which can improve the body's disease resistance. It is especially suitable for growth and development and people who need nursing care.
  • various flavored cooked fish foods such as spicy fish tails, fish sticks, flavored small fish, etc., are also popular among the masses because of their spicy, delicious and convenient consumption, and can be used as side meals or snacks. .
  • the technical problem solved by the present invention is to provide a fresh-keeping method for cooked fish food, so as to solve the above-mentioned defects in the technical background.
  • a fresh-keeping method for cooked fish food which uses a combination of a prefabricated preservative and a fresh-keeping process to preserve the freshness of the cooked fish food, which specifically includes the following operation steps:
  • the preservative includes the following raw materials in mass fractions:
  • Glucose oxidase 0.01-0.03%, glucose: 1-3%, chitosan 2-3%, Tween 80: 0.05-0.1%, vitamin B 2 : 2-3%, ginger fermentation broth: 3%-5 %, rice fermentation broth: 1-3%, bergamot extract: 3-5%, grape seed extract: 1-3% and the balance of deionized water;
  • the tea polyphenol solution I is a tea polyphenol solution whose mass fraction is 0.3-0.5%;
  • the tea polyphenol solution II is a tea polyphenol mixture solution with a mass fraction of 0.3-0.5% tea polyphenol solution added with 70-80 g/kg oxidized starch and 3.5-6 mg/kg polyethylene glycol and uniformly dispersed by ultrasonic;
  • step S3 the fish meat soaked in tea polyphenols is rinsed with water to remove the surface adhesions, and after draining, it is quickly cooled to 0-3° C., and the preservative prepared in step S1 is added to soak for 5-10 minutes.
  • the process of soaking the preservative is in a closed
  • the temperature is controlled to be 0-3°C
  • CO 2 gas is introduced into the airtight container, and the CO 2 pressure is controlled to maintain between 120kPa and 140kPa;
  • step S4 the fish meat processed in step S3 is taken out and then cooked, and the processed fish meat can be packaged after secondary sterilization.
  • xanthan gum can be added to improve the adhesion performance of the preservative on the surface of the fish during the soaking process and the stability after absorption.
  • the ultrasonic frequency is controlled to be 35-45 kHz
  • the power is 200-300 W
  • the standing time after the ultrasonic dispersion treatment is completed is not less than 2h.
  • the loading volume of the fish in the airtight container is controlled to be 60-70%, and the amount of the preservative is based on covering the surface of the fish.
  • the cooking method used is one or a combination of baking, frying, marinating, and seasoning mixing; and in the cooking process, it is preferable to use Refined sunflower oil for cooking oil.
  • the fresh-keeping method for the cooked fish meat of the present invention has good fresh-keeping effect, can effectively reduce the protein denaturation rate in the fish meat, and makes the processed freshwater fish meat maintain a relatively stable taste for a long time;
  • the fish meat can also have a light fermentation aroma and fruity aroma, and has the effect of enhancing aroma and promoting appetite;
  • the fresh-keeping method replaces traditional chemical preservatives by the combination of antioxidant components and bacteriostatic components in the plant preparation, and the synergy between the components of the fresh-keeping agent may also enhance the bacteriostatic effect, and can reduce the antibacterial effect during the treatment process.
  • the low temperature pressure regulation soaking allows the preservative to penetrate into the fish fiber, so as to be maintained during the subsequent cooking process, so that the preservation performance of the cooked fish product is improved.
  • the spicy fish tail is kept fresh, and it is made by using the crucian carp with a body length of 8 to 12 cm after cutting the tail as a raw material.
  • Made by mixing Specifically include the following steps:
  • Glucose oxidase 0.02%, glucose: 2%, chitosan 2.5%, Tween 80: 0.07%, vitamin B2: 2 %, ginger fermentation broth: 4%, rice fermentation broth: 2%, bergamot extract : 4%, grape seed extract: 2% and the balance of deionized water, the above raw materials are mixed and stirred in a container, stirred evenly, and then left to stand for later use.
  • Glucose oxidase plays a role in deoxygenation. Under the action of glucose oxidase, oxygen can react with glucose to remove, which can slow down the divergence of fish meat during processing time interval and improve the firmness of fish meat.
  • chitosan As a film-forming agent, chitosan has adsorption, antibacterial and thickening stability, can improve the viscosity of preservatives, and acts as a coenzyme together with vitamin B2 to promote ginger fermentation broth and rice fermentation broth. Many physiological and metabolic processes of microorganisms.
  • Ginger fermented liquid and rice fermented liquid can improve the firm mouthfeel of fish meat, and have better antibacterial effect, and the fish meat through ginger fermented liquid and rice fermented liquid has fermentation and a smell similar to lees fish, pleasant smell.
  • Tween 80 makes the preservative dispersed phase liquid relatively small, which can prevent the invasion of bacteria, thereby improving the preservation performance of fish products, especially the preservation performance of relevant cooked fish products after cooking with oil.
  • Bergamot extract and grape seed extract may be effective in resisting free radicals and have antioxidant properties, and the proportion of the mixture and Tween 80 can improve the stability of the preservative mixture.
  • the crucian carp tail was also pretreated, and the cut crucian carp tail was selected, washed with clean water, and then sterilized. 0.5mg/L, rinse with clean water after washing, then add in tea polyphenol solution I for soaking for 12min, take out after soaking in tea polyphenol solution I, drain, then add in tea polyphenol solution II for soaking 30min.
  • tea polyphenol solution I is a tea polyphenol solution with a solution mass fraction of 0.4%, and the operation of adding this tea polyphenol solution I can make the carp tail absorb and infiltrate tea polyphenols; and tea polyphenol solution II is the solution mass fraction
  • tea polyphenol mixture solution after adding 75g/kg oxidized starch and 4.5mg/kg polyethylene glycol to the 0.4% tea polyphenol solution after ultrasonic dispersion is uniform, wherein, the ultrasonic frequency is controlled to be 40kHz when the tea polyphenol solution II is prepared by ultrasonic dispersion , the power is 150W, and the standing time after the ultrasonic dispersion treatment is completed is 4h; in the tea polyphenol solution II, the tea polyphenol solution can be formed into a suspension by oxidizing the starch, and the suspension is treated by polyethylene glycol.
  • the liquid is stabilized, and the fish tail soaking in the suspension can stabilize the tea polyphenols soaked before in the fish tail, and at the same time form a film layer on the outer layer of the fish tail to ensure that the surface of the fish tail ingredients also has a certain degree of stability.
  • Tea polyphenols have good antioxidant properties, and have inhibitory activity against nearly 100 kinds of bacteria in nature, showing broad-spectrum antibacterial properties, and are good food preservatives, which can be used as harmless protection of food.
  • the immersion treatment of two different tea polyphenol solutions can make the tea polyphenols fully absorbed and retained by the fish tail, and the outer film layer formed can also prevent the tea polyphenols from precipitation during processing. It is beneficial to maintain the absorbed tea polyphenols.
  • the treatment time can not be controlled too long or too short, too short will affect the processing effect of the preservative, so that the preservation is not in place in the later stage. If it is too long, the tissue structure of the fish will be damaged due to the long refrigeration time, which will affect the original color, freshness and flavor of the fish.
  • the fish meat pretreated through the above operation steps is taken out, fried with refined sunflower oil, and after frying is completed, seasonings such as chili peppers are added to mix and taste, and after being tasted, high temperature and high pressure sterilization is carried out and then bagged and packaged.
  • seasonings such as chili peppers are added to mix and taste, and after being tasted, high temperature and high pressure sterilization is carried out and then bagged and packaged.
  • no chemical preservatives are added, which is less harmful to human body.
  • the shelf life of the vacuum-packed packaging is 6-8 months, and the shelf-life is 20-35 days in the non-vacuum-packed refrigerated state at 0-5 °C (the refrigerator is stored separately in the refrigerator compartment, and the refrigerated compartment is stored separately. No other items are placed inside and not opened in between).
  • the freshly processed fish tails were directly fried with refined sunflower oil without pretreatment, and then added with peppers and other seasonings after the frying was completed to taste, and were sterilized by high temperature and high pressure after being tasted.
  • Package In the same case that no chemical preservatives are added, the shelf life of vacuum packaging at room temperature is 4 to 5 months, and the shelf life of non-vacuum packaging refrigeration at 0 to 5 °C is 10 to 20 days (refrigerator refrigeration).
  • the compartment is stored separately, no other items are placed in the refrigerating compartment, and the refrigerator door is kept closed during the refrigeration process); therefore, the method of the present application can extend the shelf life in the vacuum packaging state by 2 to 3 months, and extend the non-vacuum packaging state. Shelf life is 10 to 15 days. Therefore, it has the advantages of long preservation period, good quality maintenance, safety and practicality.
  • Example 2 adopt the same preservative with the mass ratio of raw materials in Example 1, and it specifically comprises the following operation steps:
  • tea polyphenol solution I is a tea polyphenol solution with a solution mass fraction of 0.5%, and the operation of adding this tea polyphenol solution I can make the raw material of hairy fish absorb and infiltrate tea polyphenols; and tea polyphenol solution II is the solution mass
  • the fraction of 0.5% tea polyphenol solution is added with 80g/kg oxidized starch and 3.5mg/kg polyethylene glycol, and the tea polyphenol mixture solution after ultrasonic dispersion is uniform, wherein, the ultrasonic frequency is controlled when ultrasonic dispersion is used to prepare tea polyphenol solution II. 40kHz, the power is 180W, and the standing time after the ultrasonic dispersion treatment is completed is 3h.
  • the freshly processed fish tails were directly fried with refined sunflower oil without pretreatment, and then added with peppers and other seasonings after the frying was completed to taste, and were sterilized by high temperature and high pressure after being tasted.
  • the shelf life is 7 to 9 months under the packaging conditions of vacuum packaging at room temperature, and 25 to 30 days under the non-vacuum packaging refrigeration state of 0 to 5 °C (refrigerator refrigeration). Therefore, the method of the present application can prolong the shelf life of vacuum packaging by about 3 months, and prolong the shelf life of non-vacuum packaging by 10 to 15 days. Therefore, it has the advantages of long preservation period, good quality maintenance, safety and practicality.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
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  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

一种鱼肉熟制食品的保鲜方法，其以葡萄糖氧化酶、葡萄糖、壳聚糖、吐温80、维生素B 2、生姜发酵液、大米发酵液、佛手柑提取物、葡萄籽提取物以及去离子水制备保鲜剂对待加工的鱼肉进行保鲜，其先将鱼肉用清水洗净后进行灭菌，然后通过两种不同的茶多酚溶液分别进行浸泡；然后将经过茶多酚浸泡的鱼肉用清水冲洗掉表面黏着物后利用保鲜剂浸泡，浸泡完成后再将鱼肉进行熟制处理，处理后的鱼肉进行二次杀菌后包装即可。该保鲜方法能在有效保障鱼肉熟制食品的鱼肉口感的基础上丰富其口感，并能有效提高其保鲜周期。

Description

一种鱼肉熟制食品的保鲜方法 技术领域
本发明涉及食品加工技术领域，具体涉及一种鱼肉熟制食品的保鲜方法。
背景技术
我国中南部地区水产丰富，其中，淡水鱼类富含蛋白质和碳水化合物，能提供热量，氨基酸组成接近人体需要，能提高机体抗病能力，对生长发育及需要调养的人群特别适宜。而作为常用的方便食品，各种风味型熟制鱼食品，如香辣鱼尾、鱼肉棒、风味小鱼仔等，因为香辣可口、食用方便也深受群众喜爱，可作为佐餐或小零食。
传统的鱼肉熟制食品的加工方法都是经过腌制、去盐、烘焙、油炸、调味、包装和杀菌等步骤，其利用腌制过程来去腥、进味，同时通过使用大量食盐配合烘焙、油炸的组合来进行保鲜，但是依然存在保存条件苛刻，风味容易发生变化的问题，同时过量的食盐摄入也会增加人体负担，因而在传统工艺下的该类食品通常都是小规模化生产；而在工业化生产过程中，也会加入一些化学保鲜剂来延长其保存时间，但这一类化学保鲜剂在食品中留存，同样会影响人体健康。
发明内容
本发明所解决的技术问题在于提供一种鱼肉熟制食品的保鲜方法，以解决上述技术背景中的缺陷。
本发明所解决的技术问题采用以下技术方案来实现：
一种鱼肉熟制食品的保鲜方法，以预制保鲜剂加上保鲜工艺的组合来对鱼肉熟制食品进行保鲜，其具体包括以下操作步骤：
S1制备保鲜剂：所述保鲜剂包括以下质量分数的原料：
葡萄糖氧化酶：0.01～0.03％、葡萄糖：1～3％、壳聚糖2～3％、吐温80：0.05～0.1％、维生素B 2：2～3％、生姜发酵液：3％～5％、大米发酵液：1～3％、 佛手柑提取物：3～5％、葡萄籽提取物：1～3％以及余量的去离子水；
S2将待加工的鱼肉用清水洗净后进行灭菌处理，加入茶多酚溶液I中，预浸泡10～15min，然后加入茶多酚溶液II中浸泡30～40min；
所述茶多酚溶液I为溶液质量分数为0.3～0.5％茶多酚溶液；
所述茶多酚溶液II为溶液质量分数为0.3～0.5％茶多酚溶液加入70～80g/kg氧化淀粉以及3.5～6mg/kg聚乙二醇后超声分散均匀后的茶多酚混合物溶液；
S3将经过茶多酚浸泡的鱼肉用清水冲洗掉表面黏着物，沥干后速冷至0～3℃，加入步骤S1中制备的保鲜剂中浸泡5～10min，保鲜剂浸泡的过程为在密闭容器中进行的低温调压浸泡，控制温度为0～3℃，向密闭容器中通入CO 2气体，控制CO 2压力维持在120kPa～140kPa之间；
S4将经过步骤S3处理的鱼肉取出后进行熟制处理，处理后的鱼肉进行二次杀菌后包装即可。
作为进一步限定，所述保鲜剂在制备过程中，可以添加0.3～0.5％的黄原胶，来提高保鲜剂在浸泡过程中在鱼肉表面的粘附性能和吸收之后的稳定性。
作为进一步限定，所述步骤S2中进行超声分散制备茶多酚溶液II时控制超声频率为35～45kHz、功率为200～300W，且超声分散处理完成后静置的时间不少于2h。
作为进一步限定，所述步骤S3中，进行将鱼肉进行保鲜剂浸泡时，控制鱼肉在密闭容器中的装载容积量为60～70％，而保鲜剂的用量以掩盖鱼肉表面为准。
作为进一步限定，所述步骤S4中进行鱼肉熟制处理时，采用的熟制处理方式为烘焙、油炸、卤制、调味料拌制中的一种或者组合；且在熟制处理过程中优选采用精炼葵花籽油作为熟制用油。
有益效果：本发明一种鱼肉熟制食品的保鲜方法保鲜效果好，能有效降低鱼肉中的蛋白质变性速率，使得加工处理后的淡水鱼鱼肉在较长时间内保持较稳定的口感；
该保鲜方法为鱼肉熟制食品提供较佳保鲜性能的条件下，还能使鱼肉具有淡淡的发酵香味和果香味，具有提香和促进食欲的效果；
该保鲜方法通过植物制剂中的抗氧化的组分与抑菌成分的组合来代替传 统的化学防腐剂，而保鲜剂的各组分之间协同也可能增强抑菌效果，并在处理过程中对低温调压浸泡使得保鲜剂渗入鱼肉纤维中，以在后续熟制处理的过程中保持，使得熟制后的鱼肉成品的保藏性能得到提升。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
在下述实施例中，本技术领域技术人员可以理解，除非另外定义，这里使用的所有术语(包括技术术语和科学术语)具有与本申请所属领域中的普通技术人员的一般理解相同的意义。还应该理解的是，诸如通用字典中定义的那些术语应该被理解为具有与现有技术的上下文中的意义一致的意义，并且除非像这里一样定义，不会用理想化或过于正式的含义来解释。
在实施例一中，对麻辣鱼尾进行保鲜，其利用体长8～12cm的鲫鱼切尾后作为原料制成，其采用的鲫鱼尾为当天切尾单天处理，并采用油炸后调味料拌制制成。具体包括以下操作步骤：
首先制备保鲜剂，选取一下质量比的原料：
葡萄糖氧化酶：0.02％、葡萄糖：2％、壳聚糖2.5％、吐温80：0.07％、维生素B 2：2％、生姜发酵液：4％、大米发酵液：2％、佛手柑提取物：4％、葡萄籽提取物：2％以及余量的去离子水，将上述原料在容器内进行混合搅拌，搅拌均匀后静置备用。
在上述保鲜剂组分中：
葡萄糖氧化酶起到脱氧作用，在葡萄糖氧化酶的作用下氧气能与葡萄糖发生反应脱除，能减缓加工时间间隔过程使鱼肉发散的情况，提高鱼肉的紧实度。
壳聚糖作为成膜剂具有吸附性，同时具有抑菌性和增稠稳定性，能提高保鲜剂的粘稠度，并与维生素B 2一同起到辅酶作用促进生姜发酵液和大米发酵液中微生物的许多生理代谢过程。
生姜发酵液和大米发酵液可以提升鱼肉的紧实口感，并具有较佳的抑菌效果，且经过生姜发酵液和大米发酵液的鱼肉具有发酵和类似于酒糟鱼的香 味、气味怡人。
吐温80的加入使保鲜剂分散相液体比较小，能防止细菌的侵入，从而提高鱼肉产品的保存性能，特别是加入油料熟制之后的相关鱼肉熟制品的保存性能。
佛手柑提取物和葡萄籽提取物可能有效抵抗自由基，具有抗氧化性，且两者的比例混合物和吐温80混合，可提高保鲜剂的混合液的稳定性。
在制备保鲜剂的同时，也对鲫鱼尾进行预处理，选取切尾后的鲫鱼尾，用清水洗净后进行灭菌处理，灭菌方式为采用臭氧水淋洗控制水中臭氧浓度维持在0.1～0.5mg/L，洗完后再用清水冲洗干净，然后加入茶多酚溶液I中浸泡12min，并在茶多酚溶液I中浸泡完成后取出，沥干，再加入茶多酚溶液II中浸泡30min。
其中，茶多酚溶液I为溶液质量分数为0.4％的茶多酚溶液，加入该茶多酚溶液I的操作能使得鲫鱼尾中吸收渗入茶多酚；而茶多酚溶液II为溶液质量分数为0.4％茶多酚溶液加入75g/kg氧化淀粉以及4.5mg/kg聚乙二醇后超声分散均匀后的茶多酚混合物溶液，其中，超声分散制备茶多酚溶液II时控制超声频率为40kHz、功率为150W，且超声分散处理完成后静置的时间为4h；在茶多酚溶液II中可通过氧化淀粉使得茶多酚溶液形成悬浊液，并通过聚乙二醇对这种悬浊液进行稳定，而鱼尾在该悬浊液中浸泡能使得之前浸泡的茶多酚在鱼尾内稳定，同时在鱼尾外层形成一层膜层并保证鱼尾食材的表面也具有一定的茶多酚浓度，且保留绝大部分的营养物质并有效防止水分迁移，并能最大程度地不改变鱼肉本身味道。
茶多酚具有较佳的抗氧化性能，且对自然界的近百种细菌均有抑制活性，显示出抗菌的广谱性，是良好的食品保鲜剂，可用于作为食品的无害化保护，而两次不同茶多酚溶液的浸泡处理可以使得茶多酚被鱼尾充分吸收并保持，形成的外层膜层也能防止茶多酚在加工时析出，同时，鱼肉的特殊肉纤维纹理也能有利于对吸收的茶多酚进行保持。
将经过茶多酚浸泡的鱼肉用清水冲洗掉表面黏着物，由于该表面黏着物具有一定的粘度和厚度，因而流水清洗的作用不会完全洗除外层膜层，清洗时用缓慢的流水清洗，洗去表面的粘腻感即可，然后速冷至2℃，加入步骤 S1中制备的保鲜剂中在2℃的条件下进行保温浸泡6min，同时向密闭容器中通入CO 2气体，控制CO 2压力维持在130kPa～140kPa之间，这种操作过程能使得保鲜剂反向渗入鱼肉表层，并进一步将茶多酚稳定在鱼肉的表层以及内层，并在此过程中利用CO 2的浓度抑制保鲜剂组分中发酵液中大多数微生物的生长繁殖，而在该处理步骤中，处理时长控制不能过长也不能过短，过短则会影响保鲜剂的处理效果，使得后期出现保鲜不到位的情况，而过长则会由于冷藏的时间过长使得鱼肉组织结构的破坏，从而影响鱼肉原有的色译、鲜度和风味。
将通过上述操作步骤预处理的鱼肉取出，利用精炼葵花籽油进行油炸，然后在炸制完成后加辣椒等调味料拌制入味，并在入味后进行高温高压杀菌后入袋包装。上述工艺条件下没有添加任何化工类防腐剂，对人体危害少。且在常温条件下，其真空包装的包装状态下的保质期为6～8个月，而在0～5℃的非真空包装冷藏状态下保质期为20～35天(冰箱冷藏格单独存放，冷藏格内不放其他物品且在其间不开启)。
而在对比例中，新鲜加工的鱼尾在不经过预处理直接用精炼葵花籽油油炸然后在炸制完成后加辣椒等调味料拌制入味，并在入味后进行高温高压杀菌后入袋包装。在同样没有添加任何化工类防腐剂的情况下，常温真空包装的包装条件下保质期为4～5个月，而在0～5℃的非真空包装冷藏状态下保质期为10～20天(冰箱冷藏格单独存放，冷藏格内不放其他物品且在冷藏过程中冰箱冷藏门保持不开启)；因而，本申请的方法能延长真空包装状态下的保质期2～3个月，延长非真空包装状态下保质期10～15天。因此具有保鲜期长、品质保持好、安全实用等优点。
而在实施例二中，对麻辣毛毛鱼进行保鲜，其利用体长3～5cm的毛毛鱼作为原料，在去头洗净后经过油炸、卤制、调味料拌制的工艺制成，在实施例二中，采用与实施例一中质量比原料相同的保鲜剂，其具体包括以下操作步骤：
也对毛毛鱼原料进行预处理，去头后洗净，利用波长为240nm的紫外线灭菌灯照进行灭菌处理，灭菌后加入茶多酚溶液I中浸泡12min，并在茶多酚溶液I中浸泡完成后取出，沥干，再加入茶多酚溶液II中浸泡30min。
其中，茶多酚溶液I为溶液质量分数为0.5％的茶多酚溶液，加入该茶多酚溶液I的操作能使得毛毛鱼原料中吸收渗入茶多酚；而茶多酚溶液II为溶液质量分数为0.5％茶多酚溶液加入80g/kg氧化淀粉以及3.5mg/kg聚乙二醇后超声分散均匀后的茶多酚混合物溶液，其中，超声分散制备茶多酚溶液II时控制超声频率为40kHz、功率为180W，且超声分散处理完成后静置的时间为3h。
将经过茶多酚浸泡的毛毛鱼原料用清水冲洗掉表面黏着物，然后速冷至2℃，加入步骤S1中制备的保鲜剂中在2℃的条件下进行保温浸泡8min，同时向密闭容器中通入CO 2气体，控制CO 2压力维持在120kPa～130kPa之间，这种操作过程能使得保鲜剂反向渗入鱼肉表层，并进一步将茶多酚稳定在毛毛鱼原料的表层以及内层。
将通过上述操作步骤预处理的毛毛鱼原料取出，利用精炼葵花籽油进行油炸，炸制完成后在夹层卤锅中进行卤制，卤制完成后加入辣椒等调味料拌制入味并在入味后进行高温高压杀菌后入袋包装。在常温条件下，其真空包装的包装状态下的保质期为10～12个月，而在0～5℃的非真空包装冷藏状态下保质期为35～45天(冰箱冷藏格单独存放，冷藏格内不放其他物品且在其间不开启)。
而在对比例中，新鲜加工的鱼尾在不经过预处理直接用精炼葵花籽油油炸然后在炸制完成后加辣椒等调味料拌制入味，并在入味后进行高温高压杀菌后入袋包装。在同样没有添加任何化工类防腐剂的情况下，常温真空包装的包装条件下保质期为7～9个月，而在0～5℃的非真空包装冷藏状态下保质期为25～30天(冰箱冷藏格单独存放，冷藏格内不放其他物品且在其间不开启)；因而，本申请的方法能延长真空包装状态下的保质期3个月左右，延长非真空包装状态下保质期10～15天。因此具有保鲜期长、品质保持好、安全实用等优点。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范 围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (6)

  1. 一种鱼肉熟制食品的保鲜方法，其特征在于，以预制保鲜剂加上保鲜工艺的组合来对鱼肉熟制食品进行保鲜，具体包括以下操作步骤：
    S1制备保鲜剂：所述保鲜剂包括以下质量分数的原料：
    葡萄糖氧化酶：0.01～0.03％、葡萄糖：1～3％、壳聚糖2～3％、吐温80：0.05～0.1％、维生素B 2：2～3％、生姜发酵液：3％～5％、大米发酵液：1～3％、佛手柑提取物：3～5％、葡萄籽提取物：1～3％以及余量的去离子水；
    S2将待加工的鱼肉用清水洗净后进行灭菌处理，加入茶多酚溶液I中，预浸泡10～15min，然后加入茶多酚溶液II中浸泡30～40min；
    所述茶多酚溶液I为溶液质量分数为0.3～0.5％茶多酚溶液；
    所述茶多酚溶液II为溶液质量分数为0.3～0.5％茶多酚溶液加入70～80g/kg氧化淀粉以及3.5～6mg/kg聚乙二醇后超声分散均匀后的茶多酚混合物溶液；
    S3将经过茶多酚浸泡的鱼肉用清水冲洗掉表面黏着物，沥干后速冷至0～3℃，加入步骤S1中制备的保鲜剂中浸泡5～10min，保鲜剂浸泡的过程为在密闭容器中进行的低温调压浸泡，控制温度为0～3℃，向密闭容器中通入CO 2气体，控制CO 2压力维持在120kPa～140kPa之间；
    S4将经过步骤S3处理的鱼肉取出后进行熟制处理，处理后的鱼肉进行二次杀菌后包装即可。
  2. 根据权利要求1所述的鱼肉熟制食品的保鲜方法，其特征在于，所述保鲜剂在制备过程中添加有0.3～0.5％的黄原胶来作为稳定剂和增稠剂。
  3. 根据权利要求1所述的鱼肉熟制食品的保鲜方法，其特征在于，所述步骤S2中进行超声分散制备茶多酚溶液II时控制超声频率为35～45kHz、功率为200～300W，且超声分散处理完成后静置的时间不少于2h。
  4. 根据权利要求1所述的鱼肉熟制食品的保鲜方法，其特征在于，所述步骤S3中，进行将鱼肉进行保鲜剂浸泡时，控制鱼肉在密闭容器中的装载容积量为60～70％，而保鲜剂的用量以掩盖鱼肉表面为准。
  5. 根据权利要求1所述的鱼肉熟制食品的保鲜方法，其特征在于，所述步骤S4中进行鱼肉熟制处理时，采用的熟制处理方式为烘焙、油炸、卤制、调味料拌制中的一种或者组合。
  6. 根据权利要求1所述的鱼肉熟制食品的保鲜方法，其特征在于，所述步骤S4中进行鱼肉熟制处理时，熟制用油为精炼葵花籽油。
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