CN106720196A - A kind of preparation method for pickling fresh-keeping liquid and pickle fresh-keeping liquid and applied with it - Google Patents
A kind of preparation method for pickling fresh-keeping liquid and pickle fresh-keeping liquid and applied with it Download PDFInfo
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- CN106720196A CN106720196A CN201611143274.1A CN201611143274A CN106720196A CN 106720196 A CN106720196 A CN 106720196A CN 201611143274 A CN201611143274 A CN 201611143274A CN 106720196 A CN106720196 A CN 106720196A
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- 239000007788 liquid Substances 0.000 title claims abstract description 100
- 238000005554 pickling Methods 0.000 title claims abstract description 49
- 235000021110 pickles Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 241000251468 Actinopterygii Species 0.000 claims abstract description 66
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 25
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000010081 allicin Nutrition 0.000 claims abstract description 25
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 21
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 19
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 19
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- 235000004347 Perilla Nutrition 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 239000013505 freshwater Substances 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 235000019991 rice wine Nutrition 0.000 claims abstract description 19
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000005487 catechin Nutrition 0.000 claims abstract description 18
- 229950001002 cianidanol Drugs 0.000 claims abstract description 18
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 15
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 15
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 244000124853 Perilla frutescens Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims description 22
- ACVGWSKVRYFWRP-UHFFFAOYSA-N Rutecarpine Chemical compound C1=CC=C2C(=O)N(CCC=3C4=CC=CC=C4NC=33)C3=NC2=C1 ACVGWSKVRYFWRP-UHFFFAOYSA-N 0.000 claims description 14
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 10
- 240000004760 Pimpinella anisum Species 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- BCPAKGGXGLGKIO-UHFFFAOYSA-N Pseudorutaecarpin Natural products C1=CC=C2C(=O)N(CCC3=C4C5=CC=CC=C5N3)C4=NC2=C1 BCPAKGGXGLGKIO-UHFFFAOYSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- -1 polyoxy Polymers 0.000 claims description 6
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 4
- 244000235603 Acacia catechu Species 0.000 claims description 3
- 235000006226 Areca catechu Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims 1
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- 108090000258 Cathepsin D Proteins 0.000 description 1
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- 108010028690 Fish Proteins Proteins 0.000 description 1
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Classifications
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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
- A23B4/14—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
- A23B4/24—Inorganic compounds
-
- 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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- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preparation method for pickling fresh-keeping liquid and pickle fresh-keeping liquid and applied with it, wherein, pickling fresh-keeping liquid includes, green onion 3~5%, ginger 2.5~5%, Chinese prickly ash 2~4%, anistree 1.5~3%, spiceleaf 1.5~3%, cassia bark 1~3%, purple perilla 0.4~0.8%, salt 5~7%, yellow rice wine 10~20%, Tween-80 6~12%, food-grade anhydrous ethanol 2~8%, allicin 0.5~2%, catechin 1~3%, water.The present invention can significantly improve texture quality in fresh-water fishes storage, suppress corrupt bacteria growing, the effectively freshness date of the extension flesh of fish, improve cold storing and fresh-keeping processed fish meat products quality and storage-stable, it is easily achieved industrialized production, and product instant, wide market.
Description
Technical field
The invention belongs to fresh-water fishes processing with storage technique field, and in particular to a kind of preparation method for pickling fresh-keeping liquid and
Fresh-keeping liquid is pickled to be applied with it.
Background technology
China's fresh water fishery aboundresources, is one of most country of freshwater aquiculture area in the world.Oppress tender deliciousness
And it is nutritious, fresh-water fishes belong to high-quality protein resource.China's freshwater fish culturing yield reaches 2602.97 ten thousand tons within 2015.State
Interior fresh-water fishes are more based on marketing fresh.In recent years, with the development and the transformation of national consumption pattern of cold chain technology, keeping fresh aquatic products
Sales volume gradually increases.Because freshwater fish is easily corrupt, therefore mode frequently with preservation by low temperature is preserved.The storage side of preservation by low temperature
Formula can effectively delay flesh quality to deteriorate in the short term.But, because the moisture oppressed is high, protein content enriches,
The PD under the comprehensive function of microorganism and endogenous enzymes, preservation by low temperature is oppressed easily there is texture deterioration now in storage
As.Quality deterioration phenomenon is easily adversely affected to sale and following process.Therefore, the exploitation of effective flesh of fish preservation method
To promoting the development of fresh-water fishes diversification of industry to play an important roll.
At present, numerous studies show, in flesh quality deterioration process, the putrefaction and flesh of fish intrinsic protein of microorganism
The degradation of enzyme has certain effect.Therefore, oppressing the fresh-keeping essential measure to be taken is：Suppress flesh of fish intrinsic protein
The growth and breeding of enzymatic activity and control putrefactive microorganisms.Recently as the rise of pollution-free food concept, bio-preservative is opened
Hair has turned into inexorable trend.Therefore, the exploitation of the edible antistaling agent with endogenous enzyme inhibition and bacteriostasis, to solving
Oppress fresh-keeping problem, ensure that product quality is extremely important.
The content of the invention
The purpose of this part is to summarize some aspects of embodiments of the invention and briefly introduce some preferable implementations
Example.May be done in this part and the description of the present application summary and denomination of invention a little simplified or omitted to avoid making our department
Point, the purpose of specification digest and denomination of invention obscure, and this simplification or omission cannot be used for limiting the scope of the present invention.
In view of the technological gap of fresh-keeping liquid is pickled in above-mentioned and/or existing preparation, it is proposed that the present invention.
Therefore, one of purpose of the invention is to solve deficiency of the prior art, there is provided a kind of stable equilibrium's salts down
The preparation method of fresh-keeping liquid processed.
In order to solve the above technical problems, the invention provides following technical scheme：A kind of preparation method for pickling fresh-keeping liquid,
Including material prepares, and in terms of accounting for and pickle the mass percent of fresh-keeping liquid, material includes, green onion 3~5%, ginger 2.5~5%, Chinese prickly ash 2
~4%, anistree 1.5~3%, spiceleaf 1.5~3%, cassia bark 1~3%, purple perilla 0.4~0.8%, salt 5~7%, yellow rice wine 10~
20%th, Tween-80 6~12%, food-grade anhydrous ethanol 2~8%, allicin 0.5~2%, catechu
Element 1~3%, water；Green onion, ginger, Chinese prickly ash, anise, spiceleaf, cassia bark, purple perilla are added to the water, under slight boiling condition, 0.5~1h of infusion
After filter, in filtrate add salt and yellow rice wine, be made pickling liquid；At 5~25 DEG C, stirred with the speed of 50~100r/min
Under, to adding Tween-80 and food-grade anhydrous ethanol in allicin, stirring to being thoroughly mixed, score
Dephasing；Under being stirred with the speed of 50~100r/min, to catechin is added in pickling liquid, stir to being thoroughly mixed, obtain continuous phase；
To dispersed phase is added in above-mentioned steps continuous phase, dispersed with stirring obtains pickling fresh-keeping liquid.
As a kind of preferred scheme of the preparation method for pickling fresh-keeping liquid of the present invention, wherein：The infusion, its power
It is 1000~1500W.
As a kind of preferred scheme of the preparation method for pickling fresh-keeping liquid of the present invention, wherein：The dispersed with stirring, its
It is that 5~10min is stirred with 50~100rpm.
As a kind of preferred scheme of the preparation method for pickling fresh-keeping liquid of the present invention, wherein：Wu Zhu in the Chinese prickly ash
Cornel time alkali content is 1.000~1.120mg/g.
Fresh-keeping liquid is pickled it is a further object to provide one kind, it is characterised in that：One kind pickles fresh-keeping liquid, with matter
Amount percentages, including, green onion 3~5%, ginger 2.5~5%, Chinese prickly ash 2~4%, anistree 1.5~3%, spiceleaf 1.5~3%, cassia bark
1~3%, purple perilla 0.4~0.8%, salt 5~7%, yellow rice wine 10~20%, Tween-80 6~
12%th, food-grade anhydrous ethanol 2~8%, allicin 0.5~2%, catechin 1~3%, water.
As a kind of preferred scheme for pickling fresh-keeping liquid of the present invention, wherein：Detemination of rutaecarpine in the Chinese prickly ash
It is 1.000~1.120mg/g.
It is a further object to provide a kind of application of the fresh-keeping aspect in fresh-water fishes of pickling fresh-keeping liquid, its feature
It is：Fresh and alive cutting fresh water is killed, is rinsed with 0~10 DEG C of water, fish is drained in 0~10 DEG C of environment；Fish will be drained to be put into
Pickle fresh-keeping liquid and pickle 12~20h at 0~10 DEG C, stirred per 2h, the fish after pickling drains under 0~10 DEG C of environment, vacuum
Preserved at -2~4 DEG C are placed in after packaging.
As a kind of preferred scheme of application of the fresh-keeping aspect in fresh-water fishes of pickling fresh-keeping liquid of the present invention, wherein：Institute
State and drain fish, it is every liter and pickles fresh-keeping liquid with the ratio for pickling fresh-keeping liquid, is put into 800~1000g and drains fish.
The present invention is had the advantage that：
(1) present invention is oppressed in endogenous tissue Cathepsin B, flesh of fish endogenous tissue protease L, the flesh of fish using fresh-keeping liquid is pickled
The PD process that activity change and the microbial spoilage effect of source Collagenase cause, it is bad so as to slow down flesh of fish texture
Change, improve fresh-keeping storage-stable, it is easy to industrialized production, product is convenient to eat through simply steaming or firing i.e. edible
With texture raciness, wide market.
(2) technical problem of allicin bad dispersibility in aqueous is overcome, preparation method is simple, extends fat-soluble
The range of application of allicin, will pickle seasoning and preservation process while carrying out, while masking the penetrating odor of allicin.
(3) Tween-80 causes that allicin uniformly divides with the synergy of food-grade anhydrous ethanol
Cloth forms stabilization, balance and pickles fresh-keeping emulsion, and pickles fresh-keeping liquid stabilization is kept in storage is oppressed.
Specific embodiment
To enable the above objects, features and advantages of the present invention more obvious understandable, with reference to specific embodiment pair
Specific embodiment of the invention is described in detail.
Many details are elaborated in the following description in order to fully understand the present invention, but the present invention can be with
Other manner described here is different from using other to implement, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to that may be included at least one realization side of the invention
Special characteristic, structure or characteristic in formula." in one embodiment " that different places occur in this manual not refers both to
Same embodiment, nor the single or selective embodiment mutually exclusive with other embodiment.
Embodiment 1
(1) preparation of fresh-keeping liquid is pickled：
Material prepares：In terms of accounting for and pickle the mass percent of fresh-keeping liquid, including, green onion 5%, ginger 5%, Chinese prickly ash 4%, anise
3%th, spiceleaf 3%, cassia bark 3%, purple perilla 0.8%, salt 7%, yellow rice wine 20%, Tween-80 12%,
Food-grade anhydrous ethanol 8%, allicin 2%, catechin 1%, water；(Detemination of rutaecarpine is 1.000mg/g in Chinese prickly ash)
Prepare pickling liquid：Green onion, ginger, Chinese prickly ash, anise, spiceleaf, cassia bark, purple perilla are added to the water, under slight boiling condition, with
Filtered after the power infusion 1h of 1000w, salt and yellow rice wine are added in filtrate, be made pickling liquid；
Fresh-keeping liquid is pickled in preparation：At 25 DEG C, under being stirred with the speed of 100r/min, to adding polyoxyethylene in allicin
Sorbitan mono-oleic acid ester and food-grade anhydrous ethanol, stir to being thoroughly mixed, and obtain dispersed phase；Stirred with the speed of 50r/min
Under, to catechin is added in pickling liquid, stir to being thoroughly mixed, obtain continuous phase；To adding dispersed phase in above-mentioned steps continuous phase,
With the speed dispersed with stirring 10min of 100r/min, obtain pickling fresh-keeping liquid.
In pickling fresh-keeping liquid, including, green onion 5%, ginger 5%, Chinese prickly ash 4%, anistree 3%, spiceleaf 3%, cassia bark 3%, purple perilla
0.8%th, salt 7%, yellow rice wine 20%, Tween-80 12%, food-grade anhydrous ethanol 8%, allicin
2%, catechin 1%, water；
(2) slaughter：Fresh and alive grass carp is cutd open and is killed, remove internal organ, cut open from back, be divided into two, the fish after slaughtering is with 10 DEG C
Pre- cold water is rinsed well, and fish is drained in 4 DEG C of environment；
(3) pickle：Fish is put into and is pickled fresh-keeping liquid and is being pickled 12h in 10 DEG C of environment, stirred once every 2h, fish and institute
The ratio that the fresh-water fishes stated pickle fresh-keeping liquid is 1000g/L；
(4) drain：Fish after pickling drains under 4 DEG C of environment；
(5) vacuum packaging storage：Pretreated fish is loaded into package bag vacuum packaging, is preserved at being subsequently placed in -2 DEG C.
Embodiment 2
(1) preparation of fresh-keeping liquid is pickled：
Material prepares：In terms of accounting for and pickle the mass percent of fresh-keeping liquid, including, green onion 4%, ginger 3%, Chinese prickly ash 3%, anise
2%th, spiceleaf 2%, cassia bark 2%, purple perilla 0.5%, salt 5%, yellow rice wine 15%, Tween-80 10%,
Food-grade anhydrous ethanol 4%, allicin 1.5%, catechin 1%, water；(Detemination of rutaecarpine is 1.120mg/g in Chinese prickly ash)
Prepare pickling liquid：Green onion, ginger, Chinese prickly ash, anise, spiceleaf, cassia bark, purple perilla are added to the water, under slight boiling condition, with
Filtered after the power infusion 0.5h of 1200w, salt and yellow rice wine are added in filtrate, be made pickling liquid；
Fresh-keeping liquid is pickled in preparation：At 20 DEG C, under being stirred with the speed of 80r/min, to adding polyoxyethylene in allicin
Sorbitan mono-oleic acid ester and food-grade anhydrous ethanol, stir to being thoroughly mixed, and obtain dispersed phase；Stirred with the speed of 60r/min
Under, to catechin is added in pickling liquid, stir to being thoroughly mixed, obtain continuous phase；To adding dispersed phase in above-mentioned steps continuous phase,
With the speed dispersed with stirring 6min of 80r/min, obtain pickling fresh-keeping liquid.
In pickling fresh-keeping liquid, including, green onion 4%, ginger 3%, Chinese prickly ash 3%, anistree 2%, spiceleaf 2%, cassia bark 2%, purple perilla
0.5%th, salt 5%, yellow rice wine 15%, Tween-80 10%, food-grade anhydrous ethanol 4%, allicin
1.5%, catechin 1%, water；
(2) slaughter：Fresh and alive grass carp is cutd open and is killed, remove internal organ, cut open from back, be divided into two, the fish after slaughtering is pre- with 4 DEG C
Cold water flush is clean, and fish is drained in 10 DEG C of environment；
(3) pickle：Fish is put into and is pickled fresh-keeping liquid and is being pickled 20h in 4 DEG C of environment, stirred once every 2h, fish and institute
The ratio that the fresh-water fishes stated pickle fresh-keeping liquid is 800g/L；
(4) drain：Fish after pickling drains under 10 DEG C of environment；
(5) vacuum packaging storage：Pretreated fish is loaded into package bag vacuum packaging, is preserved at being subsequently placed in 0 DEG C.
Embodiment 3
(1) preparation of fresh-keeping liquid is pickled：
Material prepares：In terms of accounting for and pickle the mass percent of fresh-keeping liquid, including, green onion 5%, ginger 4%, Chinese prickly ash 3%, anise
2%th, spiceleaf 1.5%, cassia bark 2%, purple perilla 0.6%, salt 6%, yellow rice wine 15%, Tween-80
10%, food-grade anhydrous ethanol 6%, allicin 1%, catechin 2%, water；(Detemination of rutaecarpine is 1.100mg/ in Chinese prickly ash
g)
Prepare pickling liquid：Green onion, ginger, Chinese prickly ash, anise, spiceleaf, cassia bark, purple perilla are added to the water, under slight boiling condition, with
Filtered after the power infusion 1h of 1000w, salt and yellow rice wine are added in filtrate, be made pickling liquid；
Fresh-keeping liquid is pickled in preparation：At 15 DEG C, under being stirred with the speed of 60r/min, to adding polyoxyethylene in allicin
Sorbitan mono-oleic acid ester and food-grade anhydrous ethanol, stir to being thoroughly mixed, and obtain dispersed phase；Stirred with the speed of 80r/min
Under, to catechin is added in pickling liquid, stir to being thoroughly mixed, obtain continuous phase；To adding dispersed phase in above-mentioned steps continuous phase,
With the speed dispersed with stirring 8min of 60r/min, obtain pickling fresh-keeping liquid.
In pickling fresh-keeping liquid, including, green onion 5%, ginger 4%, Chinese prickly ash 3%, anistree 2%, spiceleaf 1.5%, cassia bark 2%, purple perilla
0.6%th, salt 6%, yellow rice wine 15%, Tween-80 10%, food-grade anhydrous ethanol 6%, allicin
1%, catechin 2%, water；
(2) slaughter：Fresh and alive bream is cutd open and is killed, directly remove internal organ, do not cut open piece, the fish after slaughtering is with 10 DEG C of pre- cold water flush
Totally, will be drained in 4 DEG C of environment of fish；
(3) pickle：Fish is put into and is pickled fresh-keeping liquid and is being pickled 16h in 4 DEG C of environment, stirred once every 2h, fish and institute
The ratio that the fresh-water fishes stated pickle fresh-keeping liquid is 1000g/L；
(4) drain：Fish after pickling drains under 4 DEG C of environment；
(5) vacuum packaging storage：Pretreated fish is loaded into package bag vacuum packaging, is preserved at being subsequently placed in 0 DEG C.
Embodiment 4
(1) preparation of fresh-keeping liquid is pickled：
Material prepares：In terms of accounting for and pickle the mass percent of fresh-keeping liquid, including, green onion 3%, ginger 2.5%, Chinese prickly ash 2%, anise
1.5%th, spiceleaf 1.5%, cassia bark 1%, purple perilla 0.4%, salt 5%, yellow rice wine 10%, Tween-80
6%, food-grade anhydrous ethanol 2%, allicin 0.5%, catechin 3%, water；(Detemination of rutaecarpine is in Chinese prickly ash
1.110mg/g)
Prepare pickling liquid：Green onion, ginger, Chinese prickly ash, anise, spiceleaf, cassia bark, purple perilla are added to the water, under slight boiling condition, with
Filtered after the power infusion 0.5h of 1500w, salt and yellow rice wine are added in filtrate, be made pickling liquid；
Fresh-keeping liquid is pickled in preparation：At 5 DEG C, under being stirred with the speed of 50r/min, to addition polyoxyethylene mountain in allicin
Pears alcohol acid anhydride monoleate and food-grade anhydrous ethanol, stir to being thoroughly mixed, and obtain dispersed phase；Stirred with the speed of 100r/min
Under, to catechin is added in pickling liquid, stir to being thoroughly mixed, obtain continuous phase；To adding dispersed phase in above-mentioned steps continuous phase,
With the speed dispersed with stirring 5min of 50r/min, obtain pickling fresh-keeping liquid.
In pickling fresh-keeping liquid, including, green onion 3%, ginger 2.5%, Chinese prickly ash 2%, anistree 1.5%, spiceleaf 1.5%, cassia bark 1%,
Purple perilla 0.4%, salt 5%, yellow rice wine 10%, Tween-80 6%, food-grade anhydrous ethanol 2%, garlic
Element 0.5%, catechin 3%, water；
(2) slaughter：Fresh and alive bream is cutd open and is killed, directly remove internal organ, do not cut open piece, the fish after slaughtering is with 4 DEG C of pre- cold water flush
Totally, fish is drained in 10 DEG C of environment；
(3) pickle：Fish is put into and is pickled fresh-keeping liquid and is being pickled 20h in 0 DEG C of environment, stirred once every 2h, fish and institute
The ratio that the fresh-water fishes stated pickle fresh-keeping liquid is 900g/L；
(4) drain：Fish after pickling drains under 10 DEG C of environment；
(5) vacuum packaging storage：Pretreated fish is loaded into package bag vacuum packaging, is preserved at being subsequently placed in 4 DEG C.
Measured total plate count (TVC) assay method is according to GB in above example《Food hygiene microbiology is examined
Test total plate count measure》(GB 4789.2—2010).
Sensory evaluation standard is as follows：
Blank control group pickles the fish of fresh-keeping liquid using the present invention is not used, and is housed under the conditions of 0 DEG C.
Table 1：Each embodiment flesh of fish texture change during refrigeration
Numerical value is shearing force, unit N
Shown in table 1 and pickle shearing force change of the flesh of fish of fresh-keeping liquid treatment in cold storage procedure, table using the present invention
Understand and of the invention pickle fresh-keeping liquid energy and effectively alleviate texture ruckbildung of the flesh of fish in storage.
Table 2：Each embodiment flesh of fish smell subjective appreciation change during refrigeration
Table 3：Each acceptable subjective appreciation change of the embodiment flesh of fish during refrigeration
Respectively illustrated in table 2 and table 3 and smell of the flesh of fish of fresh-keeping liquid treatment in cold storage procedure is pickled using the present invention
Sensory evaluation scores and acceptable degree sensory evaluation scores change, indicate it is of the invention pickle fresh-keeping liquid energy and effectively suppress the flesh of fish preserving
The generation of corrupt smell and the decline of acceptable degree, improve the local flavor of the refrigeration flesh of fish in journey.
Table 4：Each embodiment flesh of fish total plate count change during refrigeration
Numerical value is the logarithm of total number of bacteria, i.e. log10CFU/g。
Shown in table 4 and pickle total plate count change of the flesh of fish of fresh-keeping liquid treatment in cold storage procedure using the present invention,
Indicate it is of the invention pickle fresh-keeping liquid energy effectively suppress the flesh of fish in storage putrefactive microorganisms growth and breeding.
Table 5：Each embodiment flesh of fish endogenous tissue Cathepsin B activity change during refrigeration
Numerical value is enzyme activity, and unit is oppressed for U/100g.
Table 6：Each embodiment flesh of fish endogenous tissue protease L activity changes during refrigeration
Numerical value is enzyme activity, and unit is oppressed for U/100g.
Table 7：Each embodiment oppresses endogenous collagenase activity change during refrigeration
Numerical value is enzyme activity, and unit is oppressed for U/100g.
Respectively illustrated in table 5~7 and endogenous group of the flesh of fish of fresh-keeping liquid treatment in cold storage procedure is pickled using the present invention
The activity change of Cathepsin B, L, D and Collagenase is knitted, is indicated and of the invention is pickled fresh-keeping liquid energy in whole storage
In effectively suppress the flesh of fish endogenous proteinase activity, so as to slow down the degraded of the nutritional ingredients such as fish protein.
As can be seen here,
(1) present invention (pickled and contain in fresh-keeping liquid using allicin (it is 0.5~2% to pickle content in fresh-keeping liquid), catechin
Measure as 1~3%) to flesh of fish endogenous proteinase and the inhibitory action of microorganism, by oil-soluble allicin and water miscible catechu
Element is prepared into pickles fresh-keeping liquid, overcomes the technical problem of allicin bad dispersibility in aqueous, pickles seasoning and fresh-keeping mistake
Journey is carried out simultaneously.Meanwhile, cover overweight garlicky, PD of the reduction flesh of fish in storage using seasoning process is pickled
Effect, additionally, this is pickled, fresh-keeping liquid can also slow down product fat and the oxidation consumption of albumen loses, and the storage for improving processed fish meat products is steady
It is qualitative, extend the shelf life of product.
(2) it is of the invention on the basis of using fresh-keeping liquid suppression endogenous proteinase and putrefactive microorganisms are pickled, using non-jelly
Preservation by low temperature technology under knot state, both generates synergy, not only restrained effectively endogenous proteinase activity and
The activity of microorganism, turn avoid the harmful effect to food quality such as fish body cellular damage, juice loss under frozen state.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferably
Embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to technology of the invention
Scheme is modified or equivalent, and without deviating from the spirit and scope of technical solution of the present invention, it all should cover in this hair
In the middle of bright right.
Claims (8)
1. a kind of preparation method for pickling fresh-keeping liquid, it is characterised in that：Including,
Material prepares：In terms of accounting for and pickle the mass percent of fresh-keeping liquid, material includes, green onion 3~5%, ginger 2.5~5%, Chinese prickly ash 2
~4%, anistree 1.5~3%, spiceleaf 1.5~3%, cassia bark 1~3%, purple perilla 0.4~0.8%, salt 5~7%, yellow rice wine 10~
20%th, Tween-80 6~12%, food-grade anhydrous ethanol 2~8%, allicin 0.5~2%, catechu
Element 1~3%, water；
Prepare pickling liquid：Green onion, ginger, Chinese prickly ash, anise, spiceleaf, cassia bark, purple perilla are added to the water, under slight boiling condition, infusion 0.5
Filtered after~1h, salt and yellow rice wine are added in filtrate, be made pickling liquid；
Fresh-keeping liquid is pickled in preparation：At 5~25 DEG C, under being stirred with the speed of 50~100r/min, to adding polyoxy in allicin
Ethene sorbitan mono-oleic acid ester and food-grade anhydrous ethanol, stir to being thoroughly mixed, and obtain dispersed phase；With 50~100r/min's
Under speed stirring, to catechin is added in pickling liquid, stir to being thoroughly mixed, obtain continuous phase；To adding in above-mentioned steps continuous phase
Bonus point dephasing, dispersed with stirring obtains pickling fresh-keeping liquid.
2. the preparation method of fresh-keeping liquid is pickled according to claim 1, it is characterised in that：The infusion, its power is 1000
~1500W.
3. the preparation method of fresh-keeping liquid is pickled according to claim 1, it is characterised in that：The dispersed with stirring, it is with 50
~100rpm stirs 5~10min.
4. the preparation method of fresh-keeping liquid is pickled according to any one of claims 1 to 3, it is characterised in that：In the Chinese prickly ash
Detemination of rutaecarpine is 1.000~1.120mg/g.
5. one kind pickles fresh-keeping liquid, it is characterised in that：By percentage to the quality, including,
Green onion 3~5%, ginger 2.5~5%, Chinese prickly ash 2~4%, anistree 1.5~3%, spiceleaf 1.5~3%, cassia bark 1~3%, purple perilla
0.4~0.8%, salt 5~7%, yellow rice wine 10~20%, Tween-80 6~12%, food-grade anhydrous
Ethanol 2~8%, allicin 0.5~2%, catechin 1~3%, water.
6. fresh-keeping liquid is pickled according to claim 5, it is characterised in that：Detemination of rutaecarpine is 1.000 in the Chinese prickly ash
~1.120mg/g.
7. a kind of application for pickling fresh-keeping aspect of the fresh-keeping liquid in fresh-water fishes as claimed in claim 5, it is characterised in that：Will be fresh and alive
Cutting fresh water is killed, and is rinsed with 0~10 DEG C of water, and fish is drained in 0~10 DEG C of environment；Fish will be drained it will be put into and pickles fresh-keeping liquid and exist
12~20h is pickled at 0~10 DEG C, is stirred per 2h, the fish after pickling is drained under 0~10 DEG C of environment, and -2 are placed in after vacuum packaging
Preserved at~4 DEG C.
8. application of the fresh-keeping liquid in the fresh-keeping aspect of fresh-water fishes is pickled as claimed in claim 7, it is characterised in that：It is described to drain
Fish, it is every liter and pickles fresh-keeping liquid, is put into 800~1000g and drains fish with the ratio for pickling fresh-keeping liquid.
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