CN103960340A - Method for maintaining quality of pacific mackerel slice product by use of composite anti-oxidation technique - Google Patents
Method for maintaining quality of pacific mackerel slice product by use of composite anti-oxidation technique Download PDFInfo
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- CN103960340A CN103960340A CN201410217947.8A CN201410217947A CN103960340A CN 103960340 A CN103960340 A CN 103960340A CN 201410217947 A CN201410217947 A CN 201410217947A CN 103960340 A CN103960340 A CN 103960340A
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Abstract
The invention discloses a method for maintaining the quality of a pacific mackerel slice product by use of a composite anti-oxidation technique. The invention provides pacific mackerel slices and the method for maintaining the quality of the pacific mackerel slice product, wherein the method sequentially comprises the steps of pretreating, removing fish bones, degreasing, treating by use of a natural antioxidant, drying and packaging in vacuum. By treating a pacific mackerel raw material through a degreasing and anti-oxidation technique, the flavor and the quality of the product are maintained. The method is simple to operate and high in safety, can be used for effectively maintaining the quality of the product, remarkably prolongs the preservation time, and has good application prospects.
Description
Technical field
The invention belongs to food processing storage technique field, be specifically related to a kind of compound anti-oxidation technology and keep the blue or green method that accounts for fillet product property.
Background technology
Qing Zhanyushu mackerel section, chub mackerel belongs to.For oceanodromous migration epipelagic fish, swimming power is strong, and speed is large.Be distributed in west of pacific ocean.It is all produced in coastal waters.This kind fish distribution is wide, growth is fast, output is high, economic worth is quite high, oppress every hectogram containing 21.4 grams, protein, lipase 37 .4 gram, and meat is solid, also can shine and make and make can except eating raw, and its liver can be refined cod-liver oil.Green grass or young crops accounts for the fish flesh of fish is used as medicine, and meat has the function of strengthening by means of tonics.Cure mainly the diseases such as enterogastric diseases, tuberculosis are deficient, neurasthenia.But must eat freshly, once damp proof insulation (death time was over 2 days), can produce excessive tissue amine in fish body, can cause food poisoning.In addition, it is high that green grass or young crops accounts for fish fats content, is processed into dried product mouthfeel thick, and easy oxidative rancidity in preservation, is also the key factor that limits its shelf time limit, and it is particularly important that applicable efficient preservation method and natural antioxidant account for the processing, storage etc. of fish to green grass or young crops for this reason.In research report at home and abroad, can be by quick freezing, vitrification point preservation, adds natural as vitamin C, and the methods such as vitamin E are improved the texture quality of meat products.Tea Polyphenols and vitamin C, as a class natural, add in meat products, have removing free radical, prevent lipid peroxidation, are imbued with its good mouthfeel, have improved product quality.The present invention, by the fillet after degreasing are immersed in the compound anti-oxidation agent solution of certain density vitamin C and Tea Polyphenols, keeps goods local flavor and quality preferably, extends the blue or green freshness date that accounts for fish product.
summary of the invention
Technical problem to be solved by this invention is to account for the fresh-keeping and oxidation control the deficiencies in the prior art of fish product for green grass or young crops, provides a kind of compound anti-oxidation technology to keep the blue or green method that accounts for fillet product property, keeps to greatest extent the quality of sample.This technical operation is simple, and practicality is stronger.
The technical solution adopted in the present invention is: a kind of compound anti-oxidation technology keeps the blue or green method that accounts for fillet product property, comprises the following steps:
1, raw material is processed: select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organ;
2, deburring: the green grass or young crops of handling well is accounted for to fish, pick a bone and cut open, remove ventral spine, Bian Ci and the dirt of fish, then clean up with circulating water, obtain the blue or green fillet that account for after draining;
3, peeling: fillet are placed in to 85-90 ℃ of hot water and soak 10 seconds, scrape off fish epidermis and subcutaneous fat after cold;
4, degreasing: it is 0.5 % NaHCO that the fillet after peeling are placed in to mass fraction
3with in 1% NaCl solution, carry out degreasing 1h, fish and water is than 1:3(g/ml), 10 ℃ of ungrease treatment temperature, during every 20min, stir once;
5, anti-oxidant treatment: the fillet after degreasing are placed in to composite natral fresh-keeping liquid and soak 15-30min, then under 25-35 ℃ of condition, dry, natural Multiple preservative solutions is comprised of vitamin C, Tea Polyphenols and water, the percentage by weight that wherein vitamin C and Tea Polyphenols account for antistaling agent is respectively: 0.05%-0.2% and 0.05%-0.2%, all the other are water.；
6, dry: 55 ℃ of left and right heated-air drying 3.5-4.0 hour, goods moisture is controlled at 18%-22%;
7, vacuum packaging: by after the sample vacuum seal packing vanning after drying, be stored in the freezer of-30 ℃ and preserve.
The invention has the beneficial effects as follows:
The compound anti-oxidation technology that the invention provides keeps the blue or green method that accounts for fillet product property.By the green grass or young crops after degreasing being accounted in the compound anti-oxidation agent solution that fillet are immersed in certain density vitamin C and Tea Polyphenols.The method is simple to operate, safe, can effectively keep its quality, significant prolongation freshness date, and the shelf-life more than 170 days, has a good application prospect.
The specific embodiment
The present invention, by the fillet after degreasing are immersed in certain density natural composite antioxidant solution, keeps goods local flavor and quality preferably.
Compound anti-oxidation technology of the present invention keeps the blue or green method that accounts for fillet product property to comprise the following steps:
1, raw material is processed: select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organ;
2, deburring: the green grass or young crops that step 1 is handled well accounts for fish, picks a bone and cuts open, removes ventral spine, Bian Ci and the dirt of fish, then with circulating water, cleans up, and obtains the blue or green fillet that account for after draining;
3, peeling: the fillet after step 2 deburring are placed in to 85-90 ℃ of hot water and soak 10 seconds, scrape off fish epidermis and subcutaneous fat after naturally cooling;
4, degreasing: it is 0.5 % NaHCO that the fillet after step 3 peeling are placed in to mass fraction
3with in 1% NaCl solution, carry out degreasing 1h, fish and water is than 1:3 (g/ml), 10 ℃ of ungrease treatment temperature, during every 20min, stir once;
5, anti-oxidant treatment: the fillet after step 4 degreasing are placed in to composite natral fresh-keeping liquid and soak 15-30min, then dry under 25-35 ℃ of condition; Described natural Multiple preservative solutions is comprised of vitamin C, Tea Polyphenols and water, and the percentage by weight that wherein vitamin C and Tea Polyphenols account for antistaling agent is respectively: 0.05%-0.2% and 0.05%-0.2%, and all the other are water;
6, dry: by the fillet after step 5 anti-oxidant treatment, at 50-60 ℃ of heated-air drying 3.5-4.0 hour, goods moisture is controlled at 18%-22%;
7, vacuum packaging: by after the sample vacuum seal packing vanning after drying, be stored in the freezer of-30 ℃ and preserve.
Embodiment 1
(1) select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organ;
(2) green grass or young crops of handling well is accounted for to fish, pick a bone and cut open, remove ventral spine, Bian Ci and the dirt of fish, then with circulating water, clean up, after draining, obtain the blue or green fillet that account for;
(3) fillet are placed in to 90 ℃ of hot water and soak 10 seconds, then scrape off fish epidermis and subcutaneous fat;
(4) fillet after peeling being placed in to mass fraction is 0.5 % NaHCO
3with in 1% NaCl solution, carry out degreasing 1h, fish and water is than 1:3 (w/v), 10 ℃ of ungrease treatment temperature, during every 20 min, stir once;
(5) fillet after degreasing are placed in to 0.05% vitamin C and 0.1% Tea Polyphenols complex liquid soaks 15min, then under 30 ℃ of conditions, dry;
(6) dry: 50 ℃ of heated-air dryings 3.5 hours, goods moisture is controlled at 22%;
(7) vacuum packaging: by after the sample vacuum seal packing vanning after drying, be stored in the freezer of-30 ℃.
It is 170 days that the green grass or young crops obtaining after above-mentioned steps is processed accounts for the fillet shelf-life.
Embodiment 2
(1) select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organ;
(2) green grass or young crops of handling well is accounted for to fish, pick a bone and cut open, remove ventral spine, Bian Ci and the dirt of fish, then with circulating water, clean up, after draining, obtain the blue or green fillet that account for;
(3) fillet are placed in to 90 ℃ of hot water and soak 15 seconds, then scrape off fish epidermis and subcutaneous fat;
(4) fillet after peeling being placed in to mass fraction is 0.5 % NaHCO
3with in 1%NaCl solution, carry out degreasing 1h, fish and water is than 1:3 (w/v), 10 ℃ of ungrease treatment temperature, during every 20min, stir once;
(5) fillet after degreasing are placed in to 0.05% vitamin C and 0.2% Tea Polyphenols complex liquid and soak 30min, then under 25 ℃ of conditions, dry;
(6) dry: 55 ℃ of heated-air dryings 3.5 hours, goods moisture is controlled at 19%;
(7) vacuum packaging: by after the sample vacuum seal packing vanning after drying, be stored in the freezer of-30 ℃.
It is 180 days that the green grass or young crops obtaining after above-mentioned steps is processed accounts for the fillet shelf-life.
Embodiment 3
(1) select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organ;
(2) green grass or young crops of handling well is accounted for to fish, pick a bone and cut open, remove ventral spine, Bian Ci and the dirt of fish, then with circulating water, clean up, after draining, obtain the blue or green fillet that account for;
(3) fillet are placed in to 85 ℃ of hot water and soak 15 seconds, then scrape off fish epidermis and subcutaneous fat;
(4) fillet after peeling being placed in to mass fraction is 0.5 % NaHCO
3with in 1%NaCl solution, carry out degreasing 1h, fish and water is than 1:3 (w/v), 10 ℃ of ungrease treatment temperature, during every 20min, stir once;
(5) fillet after degreasing are placed in to 0.1% vitamin C and 0.05% Tea Polyphenols complex liquid and soak 15min, then under 35 ℃ of conditions, dry;
(6) dry: 60 ℃ of heated-air dryings approximately 4 hours, goods moisture is controlled at 18%;
(7) vacuum packaging: by after the sample vacuum seal packing vanning after drying, be stored in the freezer of-30 ℃.
It is 190 days that the green grass or young crops obtaining after above-mentioned steps is processed accounts for the fish shelf-life.
Embodiment 4
(1) select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organ;
(2) green grass or young crops of handling well is accounted for to fish, pick a bone and cut open, remove ventral spine, Bian Ci and the dirt of fish, then with circulating water, clean up, after draining, obtain the blue or green fillet that account for;
(3) fillet are placed in to 90 ℃ of hot water and soak 15 seconds, then scrape off fish epidermis and subcutaneous fat;
(4) fillet after peeling being placed in to mass fraction is 0.5 % NaHCO
3with in 1%NaCl solution, carry out degreasing 1h, fish and water is than 1:3 (w/v), 10 ℃ of ungrease treatment temperature, during every 20min, stir once;
(5) fillet after degreasing are placed in to 0.2% vitamin C and 0.2% Tea Polyphenols complex liquid and soak 15min, then under 35 ℃ of conditions, dry;
(6) dry: 50 ℃ of heated-air dryings approximately 4 hours, goods moisture is controlled at 21%;
(7) vacuum packaging: by after the sample vacuum seal packing vanning after drying, be stored in the freezer of-30 ℃.
It is 175 days that the green grass or young crops obtaining after above-mentioned steps is processed accounts for the fish shelf-life.
Above-described embodiment is used for the present invention that explains, rather than limits the invention, and in the protection domain of spirit of the present invention and claim, any modification and change that the present invention is made, all fall into protection scope of the present invention.
Claims (1)
1. compound anti-oxidation technology keeps a blue or green method that accounts for fillet product property, it is characterized in that, comprises the following steps:
(1) raw material is processed: select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organ;
(2) deburring: the green grass or young crops of handling well is accounted for to fish, pick a bone and cut open, remove ventral spine, Bian Ci and the dirt of fish, then clean up with circulating water, obtain the blue or green fillet that account for after draining;
(3) peeling: fillet are placed in to 85-90 ℃ of hot water and soak 10 seconds, scrape off fish epidermis and subcutaneous fat after cold;
(4) degreasing: it is 0.5 % NaHCO that the fillet after peeling are placed in to mass fraction
3with in 1% NaCl solution, carry out degreasing 1h, fish and water is than 1:3(g/ml), 10 ℃ of ungrease treatment temperature, during every 20min, stir once;
(5) anti-oxidant treatment: the fillet after degreasing are placed in to composite natral fresh-keeping liquid and soak 15-30min, then under 25-35 ℃ of condition, dry, natural Multiple preservative solutions is comprised of vitamin C, Tea Polyphenols and water, the percentage by weight that wherein vitamin C and Tea Polyphenols account for antistaling agent is respectively: 0.05%-0.2% and 0.05%-0.2%, and all the other are water;
(6) dry: 55 ℃ of left and right heated-air drying 3.5-4.0 hour, goods moisture is controlled at about 18-22%;
(7) vacuum packaging: by after the sample vacuum seal packing vanning after drying, be stored in the freezer of-30 ℃ and preserve.
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| CN201410217947.8A CN103960340B (en) | 2014-05-22 | 2014-05-22 | A kind of compound anti-oxidation technology keeps the method that green grass or young crops accounts for fillet product property |
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| CN201410217947.8A CN103960340B (en) | 2014-05-22 | 2014-05-22 | A kind of compound anti-oxidation technology keeps the method that green grass or young crops accounts for fillet product property |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110024841A (en) * | 2019-05-14 | 2019-07-19 | 安徽省农业科学院水产研究所 | A kind of silver carp fish-skin method for preserving |
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| CN102960423A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Special compound preservative for fish |
| CN103518824A (en) * | 2013-10-15 | 2014-01-22 | 浙江海洋学院 | Ice-temperature fresh-keeping method for large yellow croakers |
| EP2654440B1 (en) * | 2010-12-23 | 2014-10-29 | DuPont Nutrition Biosciences ApS | Microbicidal composition |
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| EP2654440B1 (en) * | 2010-12-23 | 2014-10-29 | DuPont Nutrition Biosciences ApS | Microbicidal composition |
| CN102640780A (en) * | 2012-04-11 | 2012-08-22 | 浙江海洋学院 | Application of composite bio-freshener in fresh-keeping processing technology of mackerel instant series products |
| CN102960423A (en) * | 2012-12-11 | 2013-03-13 | 浙江海洋学院 | Special compound preservative for fish |
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Cited By (1)
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| CN110024841A (en) * | 2019-05-14 | 2019-07-19 | 安徽省农业科学院水产研究所 | A kind of silver carp fish-skin method for preserving |
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Effective date of registration: 20180604 Address after: 316000 West dry dock, Dinghai District, Zhoushan, Zhejiang Patentee after: ZHEJIANG OCEAN HEALTH FOOD Co.,Ltd. Address before: 316021 5-7, 10 Sports Road, Xincheng, Zhoushan, Zhejiang. Patentee before: OCEAN RESEARCH CENTER OF ZHOUSHAN, ZHEJIANG University |
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Denomination of invention: A method for maintaining the quality of Qingzhan fish fillets using a composite antioxidant technology Effective date of registration: 20230531 Granted publication date: 20170104 Pledgee: Ganlan Branch of Zhejiang Zhoushan Dinghai Marine Rural Commercial Bank Co.,Ltd. Pledgor: ZHEJIANG OCEAN HEALTH FOOD Co.,Ltd. Registration number: Y2023980042379 |
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