CN104543621A - Fishy smell elimination preservative for silver carp fish, and using method of fishy smell elimination preservative - Google Patents
Fishy smell elimination preservative for silver carp fish, and using method of fishy smell elimination preservative Download PDFInfo
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- CN104543621A CN104543621A CN201410852829.4A CN201410852829A CN104543621A CN 104543621 A CN104543621 A CN 104543621A CN 201410852829 A CN201410852829 A CN 201410852829A CN 104543621 A CN104543621 A CN 104543621A
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- preservative
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- 241000252234 Hypophthalmichthys nobilis Species 0.000 title claims abstract description 37
- 239000003755 preservative agent Substances 0.000 title claims abstract description 25
- 230000002335 preservative effect Effects 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 20
- 230000008030 elimination Effects 0.000 title abstract 6
- 238000003379 elimination reaction Methods 0.000 title abstract 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 241000251468 Actinopterygii Species 0.000 claims abstract description 23
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 14
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 14
- 239000008367 deionised water Substances 0.000 claims abstract description 11
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims description 12
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 3
- 241001122767 Theaceae Species 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 6
- -1 δ-amino valeral Chemical compound 0.000 description 5
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- JJMDCOVWQOJGCB-UHFFFAOYSA-N 5-aminopentanoic acid Chemical compound [NH3+]CCCCC([O-])=O JJMDCOVWQOJGCB-UHFFFAOYSA-N 0.000 description 2
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000011953 bioanalysis Methods 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 235000013332 fish product Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009932 biopreservation Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- LSDPWZHWYPCBBB-UHFFFAOYSA-N methyl mercaptane Natural products SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fishy smell elimination preservative for silver carp fish, and a using method of the fishy smell elimination preservative. The fishy smell elimination preservative is prepared from the following raw materials in percentage by weight: 0.05%-0.4% of tea polyphenol, 1%-6% of NaCl, 1%-6% of trehalose, 0.1%-0.6% of citric acid, and the balance of deionized water. The composite fishy smell elimination preservative can effectively remove the smell of fishy smell of silver carp fish, improves the eating quality of the fish, has a better fresh-preservation effect, and prolongs the shelf life of silver carp.
Description
Technical field
The present invention relates to field of processing of aquatic products, be specifically related to the de-fishy preservative of a kind of Silver Carp flesh of fish of a kind of Silver Carp flesh of fish.
Background technology
Silver Carp is one of main cultured freshwater fish of China, its fine and tender taste, and rich in protein is easily digested, and has good gel formation ability, is that fresh-water fishes cure fish one of the preferred raw materials of meat.But due to the fishy smell that it is intrinsic, not accept by some consumers, seriously constrain the application of Silver Carp in surimi product and the development of process deeply industry.Fishlike smell composition more complicated, and the final fishy smell formed is the synergistic result of many kinds of substance.The material relevant to fishlike smell peculiar smell mainly contains δ-aminovaleric acid, δ-amino valeral, pyridine, trimethylamine, dimethylamine and fat oxidation degrades the Small molecular aldehyde, ketone, alcohol, aliphatic acid etc. that produce.The method removing fishlike smell at present mainly contains Physical, chemical method and bioanalysis three major types.Although it is as simple in investment, absorption method etc. that physics takes off raw meat method, deodorization effect is not ideal; De-raw meat method such as the acid-alkali treatment method etc. of chemistry easily produces chemical residue, there is potential food-safety problem; Bioanalysis normally utilizes culture propagation to take off raw meat, is mainly applicable to liquid fish product or fermented fish products.Above three kinds of methods cut both ways, usually by several method and use in process, to reach best deodorization effect.
Because the aquatic products such as fish are rich in nutriment and moisture, musculature endogenous protease enlivens, and self-dissolving speed is fast, easily change in physics, chemistry and microorganism etc. in transporting procedures, product freshness is reduced, and quality declines, finally putrid and deteriorated.Along with the day by day rise of pollution-free food, the security of fresh chemically causes query gradually, and extensively concerned to use the green bio preservation technique of the bio-preservative of Nantural non-toxic to start, and is applied to gradually in the storing of fish, processing and process of consumption.
Very easily putrid and deterioratedly in the large and storage of Silver Carp fishy smell become a great problem hindering Silver Carp processing industry to develop.Therefore, safety need be developed, convenient, effective compound takes off raw meat preservation technique, to improve the edible quality of Silver Carp product, Shelf-life simultaneously.
Summary of the invention
For solving the problem, the invention provides de-fishy preservative and the using method thereof of a kind of Silver Carp flesh of fish, the compound of employing takes off fishy preservative, effectively can remove the fishy smell of the Silver Carp flesh of fish, improve the quality of product, and there is good fresh-keeping effect, the shelf life of Silver Carp can be extended.
For achieving the above object, the technical scheme that the present invention takes is:
A de-fishy preservative for the Silver Carp flesh of fish, is prepared from by the raw material of following mass percent:
The Tea Polyphenols of 0.05% ~ 0.4%; The NaCl of 1% ~ 6%; The trehalose of 1% ~ 6%; The citric acid of 0.1% ~ 0.6%; Deionized water surplus is supplied.
The using method of the de-fishy preservative of above-mentioned a kind of Silver Carp flesh of fish is as follows:
S1, get fresh Silver Carp, cut open and kill removal of impurities, after tap water is clean, be cut into fish block of uniform size, for subsequent use;
S2, measure each raw material by formula according to claim 1;
S3, the Tea Polyphenols taken by step S2, sodium chloride add in deionized water, stir, and then add trehalose, citric acid, fully dissolve, and are mixed with compound and take off fishy preservative;
S4, the Silver Carp block of step S1 gained and the compound of step S3 gained taken off fishy preservative in 1: 3 ratio mix, take out after soaking 40min at 10 DEG C and drain;
S5, by the Silver Carp block of step S4 gained with after the sealing of aseptic boil in bag packaging, be placed in 0 DEG C of refrigerator storage.
The present invention has following beneficial effect:
The present invention with Tea Polyphenols and trehalose for primary raw material, wherein Tea Polyphenols has multiple biologically active, flavone compound in composition has smelly eliminating effect, terpene compound has the function of adsorb peculiar smell, catechins can eliminate methyl mercaptan compound, has certain passivation enzyme and bacteriostasis.Trehalose is a kind of safe and reliable natural carbohydrate, has magical protective effect, effectively can suppress the fish decomposition of unrighted acid and generation of trimethylamine in storage, reduce the generation of unhappy fishy smell organism.In addition, trehalose can prevent protein at freezing, high temperature or dry time variation preferably, the natural structure of available protecting protein molecule.The present invention is by Tea Polyphenols and trehalose compound use, and effectively can remove the fishy smell of the Silver Carp flesh of fish, improve the edible quality of product, and have good fresh-keeping effect, can extend the shelf life of Silver Carp, after tested, shelf life reaches 12 days.
Detailed description of the invention
In order to make objects and advantages of the present invention clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
A de-raw meat preservation method for the Silver Carp flesh of fish, comprises the steps:
S1, get fresh Silver Carp, cut open and kill removal of impurities, after tap water is clean, be cut into fish block of uniform size, for subsequent use;
S2, take Tea Polyphenols 0.05g; NaCl 1g; Trehalose 1g; Citric acid 0.1g; Deionized water 97.85ml;
S3, the Tea Polyphenols taken by step S2, sodium chloride add in deionized water, stir, and then add trehalose, citric acid, fully dissolve, and are mixed with compound and take off fishy preservative;
S4, the Silver Carp block of step S1 gained and the compound of step S3 gained taken off fishy preservative in 1: 3 ratio mix, take out after soaking 40min at 10 DEG C and drain;
S5, by the Silver Carp block of step S4 gained with after the sealing of aseptic boil in bag packaging, be placed in 0 DEG C of refrigerator storage.
Embodiment 2
S1, get fresh Silver Carp, cut open and kill removal of impurities, after tap water is clean, be cut into fish block of uniform size, for subsequent use;
S2, take Tea Polyphenols 0.4g; NaCl 6g; Trehalose 6g; Citric acid 0.6g; Deionized water 87ml;
S3, the Tea Polyphenols taken by step S2, sodium chloride add in deionized water, stir, and then add trehalose, citric acid, fully dissolve, and are mixed with compound and take off fishy preservative;
S4, the Silver Carp block of step S1 gained and the compound of step S3 gained taken off fishy preservative in 1: 3 ratio mix, take out after soaking 40min at 10 DEG C and drain;
S5, by the Silver Carp block of step S4 gained with after the sealing of aseptic boil in bag packaging, be placed in 0 DEG C of refrigerator storage.
Embodiment 3
S1, get fresh Silver Carp, cut open and kill removal of impurities, after tap water is clean, be cut into fish block of uniform size, for subsequent use;
S2, take Tea Polyphenols 0.2g; NaCl 3.5g; Aqueous trehalose 3.5g; Citric acid 0.35g; Deionized water 92.65ml;
S3, the Tea Polyphenols taken by step S2, sodium chloride add in deionized water, stir, and then add trehalose, citric acid, fully dissolve, and are mixed with compound and take off fishy preservative;
S4, the Silver Carp block of step S1 gained and the compound of step S3 gained taken off fishy preservative in 1: 3 ratio mix, take out after soaking 40min at 10 DEG C and drain;
S5, by the Silver Carp block of step S4 gained with after the sealing of aseptic boil in bag packaging, be placed in 0 DEG C of refrigerator storage.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. the de-fishy preservative of a Silver Carp flesh of fish is characterized in that, is prepared from by the raw material of following mass percent:
The Tea Polyphenols of 0.05% ~ 0.4%; The NaCl of 1% ~ 6%; The trehalose of 1% ~ 6%; The citric acid of 0.1% ~ 0.6%; Deionized water surplus is supplied.
2. the using method of the de-fishy preservative of a kind of Silver Carp flesh of fish as claimed in claim 1, is characterized in that, comprise the steps:
S1, get fresh Silver Carp, cut open and kill removal of impurities, after tap water is clean, be cut into fish block of uniform size, for subsequent use;
S2, measure each raw material by formula according to claim 1;
S3, the Tea Polyphenols taken by step S2, sodium chloride add in deionized water, stir, and then add trehalose, citric acid, fully dissolve, and are mixed with compound and take off fishy preservative;
S4, the Silver Carp block of step S1 gained and the compound of step S3 gained taken off fishy preservative in 1: 3 ratio mix, take out after soaking 40min at 10 DEG C and drain;
S5, by the Silver Carp block of step S4 gained with after the sealing of aseptic boil in bag packaging, be placed in 0 DEG C of refrigerator storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410852829.4A CN104543621A (en) | 2014-12-18 | 2014-12-18 | Fishy smell elimination preservative for silver carp fish, and using method of fishy smell elimination preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410852829.4A CN104543621A (en) | 2014-12-18 | 2014-12-18 | Fishy smell elimination preservative for silver carp fish, and using method of fishy smell elimination preservative |
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| CN104543621A true CN104543621A (en) | 2015-04-29 |
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| CN201410852829.4A Pending CN104543621A (en) | 2014-12-18 | 2014-12-18 | Fishy smell elimination preservative for silver carp fish, and using method of fishy smell elimination preservative |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285772A (en) * | 2015-11-24 | 2016-02-03 | 渤海大学 | Rinsing treatment method for removing fishy smell of silver carp surimi |
| CN107372777A (en) * | 2017-08-28 | 2017-11-24 | 山东好当家海洋发展股份有限公司 | A kind of method for improving catfish Storage period |
| CN108771107A (en) * | 2018-05-17 | 2018-11-09 | 天津科技大学 | A kind of de- peculiar smell pulvis for Dunaliella salina |
| CN112616903A (en) * | 2020-12-16 | 2021-04-09 | 渤海大学 | Preparation method of uncooked rainbow trout fillet preservative |
| CN113519792A (en) * | 2021-07-05 | 2021-10-22 | 百珍堂生物科技(浙江)有限公司 | Method for removing fishy smell of live abalone |
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| CN102240044A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Processing method for removing fishy smell of fresh water fish |
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2014
- 2014-12-18 CN CN201410852829.4A patent/CN104543621A/en active Pending
Patent Citations (3)
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| CN102240044A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Processing method for removing fishy smell of fresh water fish |
| CN102845586A (en) * | 2012-09-19 | 2013-01-02 | 百洋水产集团股份有限公司 | Method for decolorizing, debitterizing and deodorizing fishskin protein liquid |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285772A (en) * | 2015-11-24 | 2016-02-03 | 渤海大学 | Rinsing treatment method for removing fishy smell of silver carp surimi |
| CN107372777A (en) * | 2017-08-28 | 2017-11-24 | 山东好当家海洋发展股份有限公司 | A kind of method for improving catfish Storage period |
| CN108771107A (en) * | 2018-05-17 | 2018-11-09 | 天津科技大学 | A kind of de- peculiar smell pulvis for Dunaliella salina |
| CN112616903A (en) * | 2020-12-16 | 2021-04-09 | 渤海大学 | Preparation method of uncooked rainbow trout fillet preservative |
| CN113519792A (en) * | 2021-07-05 | 2021-10-22 | 百珍堂生物科技(浙江)有限公司 | Method for removing fishy smell of live abalone |
| CN113519792B (en) * | 2021-07-05 | 2023-12-19 | 百珍堂生物科技(浙江)有限公司 | Deodorization method for living abalone |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |
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| RJ01 | Rejection of invention patent application after publication |