CN103960340B - A kind of compound anti-oxidation technology keeps the method that green grass or young crops accounts for fillet product property - Google Patents
A kind of compound anti-oxidation technology keeps the method that green grass or young crops accounts for fillet product property Download PDFInfo
- Publication number
- CN103960340B CN103960340B CN201410217947.8A CN201410217947A CN103960340B CN 103960340 B CN103960340 B CN 103960340B CN 201410217947 A CN201410217947 A CN 201410217947A CN 103960340 B CN103960340 B CN 103960340B
- Authority
- CN
- China
- Prior art keywords
- fish
- fillet
- young crops
- green grass
- account
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of method that compound anti-oxidation technology keeps green grass or young crops to account for fillet product property, sequentially pass through pretreatment, deburring, defat, the Natural antioxidant process, dry, operation is vacuum-packed, it is provided that a kind of green grass or young crops accounts for fillet and the method for product property holding.The present invention, by green grass or young crops accounts for fish raw material defat anti-oxidation tech, keeps goods local flavor and quality.The method is simple to operate, and safety is high, can effectively keep its quality, significantly prolong storage period, have a good application prospect.
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 green grass or young crops
The method accounting 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 big.Distribution
In west of pacific ocean.It is all produced in coastal waters.This kind of fish distribution is wide, growth is fast, yield is high, economic worth quite
High, oppress every hectogram containing 21.4 grams of protein, lipase 37 .4 gram, meat is solid, also can dry in the sun in addition to eating raw
With make canned food, its liver can refine cod-liver oil.Green grass or young crops accounts for the fish flesh of fish and is used as medicine, and meat has the function of strengthening by means of tonics.Cure mainly
The diseases such as gastroenteropathy, pulmonary tuberculosis are deficient, neurasthenia.But must eat fresh, (dead once damp proof insulation
Time of dying was more than 2 days), excessive tissue amine can be produced in fish body, alimentary toxicosis can be caused.It addition, green grass or young crops accounts for fish
Fat content is high, is processed into dry products mouthfeel thick, and in preservation, easy oxidative rancidity, is also to limit its shelf life
Limit key factor, be suitable for for this efficient preservation method and natural antioxidant green grass or young crops is accounted for fish processing,
Storages etc. are particularly important.In research report at home and abroad, can pass through quick freezing, vitrification point is protected
The methods such as Tibetan, adds the Natural antioxidant such as vitamin C, vitamin E improve the texture quality of meat products.
Tea polyphenols and vitamin C, as a class Natural antioxidant, add in meat products, have removing free radical,
Prevent lipid peroxidation, be imbued with its good mouthfeel, improve product quality.The present invention will be by taking off
Fillet after fat are immersed in the compound anti-oxidation agent solution of certain density vitamin C and tea polyphenols, preferably
Ground keeps goods local flavor and quality, extends green grass or young crops and accounts for the freshness date of fish product.
Summary of the invention
The technical problem to be solved accounts for for green grass or young crops that fish product is fresh-keeping and oxidation control prior art
Not enough, it is provided that a kind of compound anti-oxidation technology keeps the method that green grass or young crops accounts for fillet product property, protects to greatest extent
Hold 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 green grass or young crops to account for fillet product property
Method, comprise the following steps:
1, Feedstock treating: select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organs；
2, deburring: the green grass or young crops handled well is accounted for fish, picks a bone and cut open, removes the ventral spine of fish, Bian Ci and dirt, so
Clean up with circulating water afterwards, after draining, blue or green must account for fillet；
3, peeling: fillet are placed in 85-90 DEG C of hot water immersion 10 seconds, cold after scrape off fish epidermis and subcutaneous fat
Fat；
4, defat: the fillet after peeling are placed in mass fraction is 0.5%NaHCO3With 1%NaCl solution
In carry out defat 1h, fish and water is than 1:3g/ml, and ungrease treatment temperature 10 DEG C, period is stirred once every 20min；
5, anti-oxidant treatment: the fillet after defat are placed in composite natral fresh-keeping liquid immersion 15-30min, so
After dry under the conditions of 25-35 DEG C, natural Multiple preservative solutions is made up of vitamin C, tea polyphenols and water, wherein
Vitamin C and tea polyphenols account for the percentage by weight of antistaling agent and are respectively as follows: 0.05%-0.2% and 0.05%-0.2%,
Remaining is water.；
6, dry: about 55 DEG C hot air dryings 3.5-4.0 hour, goods moisture controls at 18%-22%；
7, vacuum packaging: after the sample vacuum seal packaging vanning after drying, be stored in the freezer of-30 DEG C
Storage.
The invention has the beneficial effects as follows:
The present invention provides a compound anti-oxidation technology to keep the method that green grass or young crops accounts for fillet product property.By by defat
After green grass or young crops account for fillet and be immersed in the compound anti-oxidation agent solution of certain density vitamin C and tea polyphenols.Should
Method is simple to operate, and safety is high, can effectively keep its quality, significantly prolong storage period, the shelf-life 170
More than it, have a good application prospect.
Detailed description of the invention
The present invention by the fillet after defat being immersed in certain density natural composite antioxidant solution,
Preferably keep goods local flavor and quality.
The method that compound anti-oxidation technology of the present invention keeps green grass or young crops to account for fillet product property comprises the following steps:
1, Feedstock treating: select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organs；
2, deburring: green grass or young crops step 1 handled well accounts for fish, picks a bone and cuts open, removes the ventral spine of fish, Bian Ci and dirt
Thing, then cleans up with circulating water, blue or green must account for fillet after draining；
3, peeling: the fillet after step 2 deburring are placed in 85-90 DEG C of hot water immersion 10 seconds, natural cooling
After scrape off fish epidermis and subcutaneous fat；
4, defat: it is 0.5%NaHCO that the fillet after step 3 being removed the peel are placed in mass fraction3And 1%NaCl
Carrying out defat 1h in solution, fish and water is than 1:3g/ml, and ungrease treatment temperature 10 DEG C, period is stirred every 20min
Once；
5, anti-oxidant treatment: the fillet after step 4 defat are placed in composite natral fresh-keeping liquid immersion
15-30min, then dries under the conditions of 25-35 DEG C；Described natural Multiple preservative solutions is many by vitamin C, tea
Phenol and water composition, wherein vitamin C and tea polyphenols account for the percentage by weight of antistaling agent and are respectively as follows: 0.05%-0.2%
And 0.05%-0.2%, remaining is water；
6, dry: by the fillet after step 5 anti-oxidant treatment in 50-60 DEG C of hot air drying 3.5-4.0 hour,
Goods moisture controls at 18%-22%；
7, vacuum packaging: after the sample vacuum seal packaging vanning after drying, be stored in the freezer of-30 DEG C
Storage.
Embodiment 1
(1) select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organs；
(2) green grass or young crops handled well is accounted for fish, pick a bone and cut open, remove the ventral spine of fish, Bian Ci and dirt, then use
Circulating water cleans up, and blue or green must account for fillet after draining；
(3) fillet are placed in 90 DEG C of hot water immersion 10 seconds, then scrape off fish epidermis and subcutaneous fat；
(4) fillet after peeling being placed in mass fraction is 0.5%NaHCO3Enter with in 1%NaCl solution
Row defat 1h, fish and water is than 1:3g/ml, and ungrease treatment temperature 10 DEG C, period is stirred once every 20min；
(5) fillet after defat are placed in 0.05% vitamin C and 0.1% tea polyphenols complex liquid immersion
15min, then dries under the conditions of 30 DEG C；
(6) dry: 50 DEG C of hot air dryings 3.5 hours, goods moisture controls 22%；
(7) vacuum packaging: after the sample vacuum seal packaging vanning after drying, be stored in the freezer of-30 DEG C
In.
It is 170 days that the green grass or young crops obtained after above-mentioned steps processes 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 organs；
(2) green grass or young crops handled well is accounted for fish, pick a bone and cut open, remove the ventral spine of fish, Bian Ci and dirt, then use
Circulating water cleans up, and blue or green must account for fillet after draining；
(3) fillet are placed in 90 DEG C of hot water immersion 15 seconds, then scrape off fish epidermis and subcutaneous fat；
(4) fillet after peeling being placed in mass fraction is 0.5%NaHCO3Enter with in 1%NaCl solution
Row defat 1h, fish and water is than 1:3g/ml, and ungrease treatment temperature 10 DEG C, period is stirred once every 20min；
(5) fillet after defat are placed in 0.05% vitamin C and 0.2% tea polyphenols complex liquid soaks
30min, then dries under the conditions of 25 DEG C；
(6) dry: 55 DEG C of hot air dryings 3.5 hours, goods moisture controls 19%；
(7) vacuum packaging: after the sample vacuum seal packaging vanning after drying, be stored in the freezer of-30 DEG C
In.
It is 180 days that the green grass or young crops obtained after above-mentioned steps processes 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 organs；
(2) green grass or young crops handled well is accounted for fish, pick a bone and cut open, remove the ventral spine of fish, Bian Ci and dirt, then use
Circulating water cleans up, and blue or green must account for fillet after draining；
(3) fillet are placed in 85 DEG C of hot water immersion 15 seconds, then scrape off fish epidermis and subcutaneous fat；
(4) fillet after peeling being placed in mass fraction is 0.5%NaHCO3Enter with in 1%NaCl solution
Row defat 1h, fish and water is than 1:3g/ml, and ungrease treatment temperature 10 DEG C, period is stirred once every 20min；
(5) fillet after defat are placed in 0.1% vitamin C and 0.05% tea polyphenols complex liquid soaks
15min, then dries under the conditions of 35 DEG C；
(6) dry: 60 DEG C of hot air dryings about 4 hours, goods moisture controls 18%；
(7) vacuum packaging: after the sample vacuum seal packaging vanning after drying, be stored in the freezer of-30 DEG C
In.
It is 190 days that the green grass or young crops obtained after above-mentioned steps processes 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 organs；
(2) green grass or young crops handled well is accounted for fish, pick a bone and cut open, remove the ventral spine of fish, Bian Ci and dirt, then use
Circulating water cleans up, and blue or green must account for fillet after draining；
(3) fillet are placed in 90 DEG C of hot water immersion 15 seconds, then scrape off fish epidermis and subcutaneous fat；
(4) fillet after peeling being placed in mass fraction is 0.5%NaHCO3Enter with in 1%NaCl solution
Row defat 1h, fish and water is than 1:3g/ml, and ungrease treatment temperature 10 DEG C, period is stirred once every 20min；
(5) fillet after defat are placed in 0.2% vitamin C and 0.2% tea polyphenols complex liquid soak 15min,
Then dry under the conditions of 35 DEG C；
(6) dry: 50 DEG C of hot air dryings about 4 hours, goods moisture controls 21%；
(7) vacuum packaging: after the sample vacuum seal packaging vanning after drying, be stored in the freezer of-30 DEG C
In.
It is 175 days that the green grass or young crops obtained after above-mentioned steps processes accounts for the fish shelf-life.
Above-described embodiment is used for illustrating the present invention rather than limiting the invention, the present invention's
In spirit and scope of the claims, any modifications and changes that the present invention is made, both fall within this
Bright protection domain.
Claims (1)
1. the method that a compound anti-oxidation technology keeps green grass or young crops to account for fillet product property, it is characterised in that include
Following steps:
(1) Feedstock treating: select fresh green grass or young crops to account for fish, remove fish head, fish tail, fin and internal organs；
(2) deburring: the green grass or young crops handled well is accounted for fish, picks a bone and cut open, removes the ventral spine of fish, Bian Ci and dirt,
Then clean up with circulating water, after draining, blue or green must account for fillet；
(3) peeling: fillet are placed in 85-90 DEG C of hot water immersion 10 seconds, cold after scrape off fish epidermis and subcutaneous
Fat；
(4) defat: the fillet after peeling are placed in mass fraction is 0.5%NaHCO3Molten with 1%NaCl
Carrying out defat 1h in liquid, fish and water is than 1:3g/ml, and ungrease treatment temperature 10 DEG C, period stirs one every 20min
Secondary；
(5) anti-oxidant treatment: the fillet after defat are placed in composite natral fresh-keeping liquid immersion 15-30min,
Then drying under the conditions of 25-35 DEG C, natural Multiple preservative solutions is made up of vitamin C, tea polyphenols and water, its
Middle vitamin C and tea polyphenols account for the percentage by weight of antistaling agent and are respectively as follows: 0.05%-0.2% and 0.05%-0.2%,
Remaining is water；
(6) dry: 55 DEG C of hot air dryings 3.5-4.0 hour, goods moisture controls at 18-22%；
(7) vacuum packaging: after the sample vacuum seal packaging vanning after drying, be stored in the freezer of-30 DEG C
Middle storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| 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 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| 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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103960340A CN103960340A (en) | 2014-08-06 |
| CN103960340B true CN103960340B (en) | 2017-01-04 |
Family
ID=51230752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410217947.8A Active 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 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103960340B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
-
2014
- 2014-05-22 CN CN201410217947.8A patent/CN103960340B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103518824A (en) * | 2013-10-15 | 2014-01-22 | 浙江海洋学院 | Ice-temperature fresh-keeping method for large yellow croakers |
Non-Patent Citations (3)
| Title |
|---|
| 海水养殖鱼肉制品抗氧化防腐技术研究;罗红宇等;《食品工业科技》;20061125;第27卷(第11期);第61-62页 * |
| 鲭鱼鱼脯的研制;杨汝斌;《渔业现代化》;19980430(第04期);第22-23页 * |
| 鲭鱼鱼脯研制工艺条件;叶清如等;《食品科学》;19930330(第03期);第31-36页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103960340A (en) | 2014-08-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US9497976B2 (en) | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process | |
| CN101507447B (en) | Fresh water fish cold-storage preservation method | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN105076349B (en) | A kind of tuna preservation method | |
| CN1935029A (en) | Frozen tilapia mossambica slice and its processing method | |
| CN101224015B (en) | Processing method for fumigating cultivated fish | |
| CN101919433A (en) | Fillet freezing method | |
| CN102405955B (en) | Frozen storage method of globefish | |
| CN105494600A (en) | Method for preserving small yellow croaker by combining partial freezing and composite preservative | |
| CN103229822A (en) | Composite preservation method of hairtail slices | |
| CN1836527A (en) | Breeding fish fumigation product processing method | |
| CN105028605A (en) | Preservative for euphausia superba on ocean fishing vessel, as well as preparation method and application of preservative | |
| CN105520087A (en) | Preparation method of quick-frozen squid strips | |
| Gökoğlu | Shellfish processing and preservation | |
| CN103960340B (en) | A kind of compound anti-oxidation technology keeps the method that green grass or young crops accounts for fillet product property | |
| KR100696645B1 (en) | Method for processing globefish | |
| KR101510180B1 (en) | Manufacturing Method of Canned Anchovy | |
| CN109832327B (en) | Coating preservation method for mackerel | |
| CN107647241A (en) | Catch the freeze preservation method of big prawn in a kind of sea | |
| KR101666595B1 (en) | Processing method for abalone | |
| CN114557381B (en) | Quick-freezing fresh-keeping method for large yellow croaker | |
| CN107197928B (en) | Aquatic product freeze drying method with high rehydration rate | |
| CN105495408A (en) | Processing method of frozen prepared cultured large yellow croaker | |
| CN104719429A (en) | Method for preserving and processing rhopilema esculentum by barrier technology | |
| JP4469641B2 (en) | Frozen food production method and obtained frozen food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
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 |
|
| TR01 | Transfer of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
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 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |