CN103210999A - Natural antistaling agent, modified atmosphere packaging and fish ball fresh-keeping method - Google Patents
Natural antistaling agent, modified atmosphere packaging and fish ball fresh-keeping method Download PDFInfo
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- CN103210999A CN103210999A CN2013101330911A CN201310133091A CN103210999A CN 103210999 A CN103210999 A CN 103210999A CN 2013101330911 A CN2013101330911 A CN 2013101330911A CN 201310133091 A CN201310133091 A CN 201310133091A CN 103210999 A CN103210999 A CN 103210999A
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Abstract
The invention discloses a natural antistaling agent, modified atmosphere packaging and a fish ball fresh-keeping method. The natural antistaling agent comprises the following components according to mass percentage accounting for the total weight of fish flesh: 0.01%-0.03% of tea polyphenols, 0.02%-0.04% of antioxidants of bamboo leaves, and 0.02%-0.05% of nisin. Gases filled into the modified atmosphere packaging comprise 60%-80% of CO2 and 20%-40% of N2 according to a volume ratio. The natural antistaling agent is added into minced fish and combined with the modified atmosphere packaging, the operation method is simple, no toxic and side effect is caused to a human body, good texture and taste of fish balls are maintained, and the shelf life of the fish balls is significantly prolonged.
Description
Technical field
The invention belongs to the fresh-keeping field of processing of aquatic products, be specifically related to a kind of crude antistaling agent, controlled atmospheric packing and fresh-keeping fish ball method.
Background technology
Fish ball is a China tradition surimi product, has characteristics such as be of high nutritive value, delicate mouthfeel is soft, processing technology is simple, becomes one of dark surimi product popular to people.But, in storage, be subject to influence of various factors such as external environment and microorganism and very fast generation is putrid and deteriorated because fish ball contains abundant nutrition and high-moisture.Freezing or the high temperature process of tradition can influence the matter structure of fish ball and influence its mouthfeel and local flavor, simultaneously the energy consumption height.So if can keep its good matter structure and taste flavor, and prolong its freshness date at (4 ± 0.5) ℃ deepfreeze fish ball, will reduce production costs greatly, significant to the suitability for industrialized production of fish ball.
Crude antistaling agent becomes the focus of domestic and international research because of its characteristics such as natural, safe, efficient are welcome by consumers in general deeply.
Summary of the invention
The purpose of this invention is to provide a kind of crude antistaling agent and controlled atmosphere preservation technique combines to prolong the preservation method of fish ball shelf life.
Specific implementation of the present invention is: a kind of fish ball antistaling agent, described antistaling agent by the component of following mass fraction is: 0.01%～0.03% Tea Polyphenols, 0.02%～0.04% AOB, 0.02%～0.05% nisin.
Another object of the present invention is to provide a kind of controlled atmospheric packing gas that is used for fresh-keeping fish ball, it is characterized in that, controlled atmospheric packing gas volume ratio is: 60%～80%CO
2, 20%～40%N
2
Another object of the present invention is to provide a kind of method of utilizing above-mentioned antistaling agent in conjunction with the controlled atmosphere fish ball, it is characterized in that the concrete steps of this method are:
(1) selects fresh white silver carp or grass carp, make the fish gruel through cleaning, adopt meat, rinsing, smart filter, dehydration procedure;
(2) get the flesh of fish after the processed put into cutmixer cut mix after, add salt and continue to cut and mixes, add egg white, green onion ginger juice, starch flavoring and crude antistaling agent again and fully cut and mix 10～15min;
(3) will cut seasoning fish gruel after mixing and carry out moulding, gelation, boiling and make fish ball, and put into desinfection chamber and cool off;
(4) cooled fish ball is carried out controlled atmospheric packing, deepfreeze.
Further, get the flesh of fish after the processed put into cutmixer cut mix 5min after, 2% salt that adds flesh of fish amount continues to cut mixes 10min, adds egg white, green onion ginger juice, starch flavoring and crude antistaling agent again and fully cuts and mix 10～15min.
AOB and Tea Polyphenols all have anti-oxidant, bacteriostasis in the crude antistaling agent that the present invention adopts, and nisin has antibacterial antisepsis.Make fish ball add crude antistaling agent in the fish gruel after, again through controlled atmospheric packing, refrigerate under 4 ± 0.5 ℃ of conditions, shelf life can extend to more than 45 days from 7 days of cold storing and fresh-keeping, has kept fish ball good matter structure and taste flavor preferably.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer,, the present invention is further elaborated below in conjunction with embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
Embodiment 1
A kind of fish ball crude antistaling agent: the Tea Polyphenols by 0.01%, 0.03% AOB, 0.04% nisin are formulated.
Implementation step:
(1) selects fresh white silver carp or grass carp, make the fish gruel through cleaning, adopt operations such as meat, rinsing, smart filter, dehydration;
(2) get the flesh of fish after the processed put into cutmixer cut mix 5min after, 2% salt that adds flesh of fish amount continues to cut mixes 10min, adds flavoring such as egg white, green onion ginger juice, starch and above-mentioned crude antistaling agent again and fully cuts and mix 10～15min;
(3) will cut seasoning fish gruel after mixing and carry out moulding, gelation, boiling and make fish ball, and put into desinfection chamber and cool off;
(4) cooled fish ball is carried out controlled atmospheric packing (gas ratio: 65%CO
2, 35%N
2), deepfreeze.Every 3d sampling and measuring total number of bacteria, TVB-N value, TBA value, pH value and organoleptic analysis, 3 bags of each grab sample are averaged.
Embodiment 2
A kind of fish ball crude antistaling agent: the Tea Polyphenols by 0.03%, 0.02% AOB, 0.03% nisin are formulated.
Implementation step:
(1) selects fresh white silver carp or grass carp, make the fish gruel through cleaning, adopt operations such as meat, rinsing, smart filter, dehydration;
(2) get the flesh of fish after the processed put into cutmixer cut mix 5min after, 2% salt that adds flesh of fish amount continues to cut mixes 10min, adds flavoring such as egg white, green onion ginger juice, starch and above-mentioned crude antistaling agent again and fully cuts and mix 10～15min;
(3) will cut seasoning fish gruel after mixing and carry out moulding, gelation, boiling and make fish ball, and put into desinfection chamber and cool off;
(4) cooled fish ball is carried out controlled atmospheric packing (gas ratio: 65%CO
2, 35%N
2), deepfreeze.Every 3d sampling and measuring total number of bacteria, TVB-N value, TBA value, pH value and organoleptic analysis, 3 bags of each grab sample are averaged.
The above only is preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of being done within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a fish ball antistaling agent is characterized in that, described antistaling agent by the component of following mass fraction is: 0.01%～0.03% Tea Polyphenols, 0.02%～0.04% AOB, 0.02%～0.05% nisin.
2. a controlled atmospheric packing that is used for fresh-keeping fish ball is characterized in that, controlled atmospheric packing gas volume ratio is: 60%～80%CO
2, 20%～40%N
2
3. method of utilizing the antistaling agent described in claim 1 or 2 in conjunction with the controlled atmosphere fish ball is characterized in that the concrete steps of this method are:
(1) selects fresh white silver carp or grass carp, make the fish gruel through cleaning, adopt meat, rinsing, smart filter, dehydration procedure;
(2) get the flesh of fish after the processed put into cutmixer cut mix after, add salt and continue to cut and mixes, add egg white, green onion ginger juice, starch flavoring and crude antistaling agent again and fully cut and mix 10～15min;
(3) will cut seasoning fish gruel after mixing and carry out moulding, gelation, boiling and make fish ball, and put into desinfection chamber and cool off;
(4) cooled fish ball is carried out controlled atmospheric packing, deepfreeze.
4. antistaling agent as claimed in claim 3 is in conjunction with the method for controlled atmosphere fish ball, it is characterized in that, get the flesh of fish after the processed put into cutmixer cut mix 5min after, 2% salt that adds flesh of fish amount continues to cut mixes 10min, adds egg white, green onion ginger juice, starch flavoring and crude antistaling agent again and fully cuts and mix 10～15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101330911A CN103210999A (en) | 2013-04-17 | 2013-04-17 | Natural antistaling agent, modified atmosphere packaging and fish ball fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101330911A CN103210999A (en) | 2013-04-17 | 2013-04-17 | Natural antistaling agent, modified atmosphere packaging and fish ball fresh-keeping method |
Publications (1)
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|---|---|
| CN103210999A true CN103210999A (en) | 2013-07-24 |
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| CN2013101330911A Pending CN103210999A (en) | 2013-04-17 | 2013-04-17 | Natural antistaling agent, modified atmosphere packaging and fish ball fresh-keeping method |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
| CN104095023A (en) * | 2014-06-12 | 2014-10-15 | 胡宏处 | Low-temperature processing and preserving method of loach flesh |
| CN104757693A (en) * | 2015-03-19 | 2015-07-08 | 王俐帧 | Moon cake preservative |
| CN105557971A (en) * | 2015-12-04 | 2016-05-11 | 华南农业大学 | Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent |
| CN107183572A (en) * | 2017-05-17 | 2017-09-22 | 华中农业大学 | A kind of lotus root starch fish intestines and preparation method thereof |
| CN108935632A (en) * | 2018-07-20 | 2018-12-07 | 华南理工大学 | A kind of controlled atmosphere method for preserving of Cantonese plain chicken |
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| CN1545931A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof |
| CN101496617A (en) * | 2009-03-10 | 2009-08-05 | 周黎明 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
| CN102487991A (en) * | 2011-10-28 | 2012-06-13 | 内蒙古农业大学 | Fresh-keeping method for refrigerated meat |
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| CN1545931A (en) * | 2003-12-16 | 2004-11-17 | 华中农业大学 | Ice-temperature air adjusting fresh-keeping minced fillet foodstuff and production process thereof |
| CN101496617A (en) * | 2009-03-10 | 2009-08-05 | 周黎明 | Ice temperature gas regulation fresh-keeping water-cooking minced fish octopus bolus ball |
| CN102487991A (en) * | 2011-10-28 | 2012-06-13 | 内蒙古农业大学 | Fresh-keeping method for refrigerated meat |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976005A (en) * | 2014-05-06 | 2014-08-13 | 浙江工商大学 | Composite fresh-keeping method for large yellow croaker |
| CN103976005B (en) * | 2014-05-06 | 2015-11-18 | 浙江工商大学 | A kind of composite fresh-keeping method of large yellow croaker |
| CN104095023A (en) * | 2014-06-12 | 2014-10-15 | 胡宏处 | Low-temperature processing and preserving method of loach flesh |
| CN104757693A (en) * | 2015-03-19 | 2015-07-08 | 王俐帧 | Moon cake preservative |
| CN105557971A (en) * | 2015-12-04 | 2016-05-11 | 华南农业大学 | Natural biological fresh-keeping agent for fresh poultry meat and method for applying natural biological fresh-keeping agent |
| CN107183572A (en) * | 2017-05-17 | 2017-09-22 | 华中农业大学 | A kind of lotus root starch fish intestines and preparation method thereof |
| CN108935632A (en) * | 2018-07-20 | 2018-12-07 | 华南理工大学 | A kind of controlled atmosphere method for preserving of Cantonese plain chicken |
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Address after: Hailing Phoenix Road 225300 Jiangsu city of Taizhou Province, No. 8 Applicant after: Jiangsu Agri-Animal Husbandry Vocational College Address before: Hailing Phoenix Road 225300 Jiangsu city of Taizhou Province, No. 8 Applicant before: Jiangsu Animal Husbandry & Veterinary College |
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Free format text: CORRECT: APPLICANT; FROM: JIANGSU ANIMAL HUSBANDRY + VETERINARY COLLEGE TO: JIANGSU AGRI-ANIMAL HUSBANDRY VOCATIONAL COLLEGE |
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Application publication date: 20130724 |