CN106879719A - Angler antistaling process - Google Patents
Angler antistaling process Download PDFInfo
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- CN106879719A CN106879719A CN201710045246.4A CN201710045246A CN106879719A CN 106879719 A CN106879719 A CN 106879719A CN 201710045246 A CN201710045246 A CN 201710045246A CN 106879719 A CN106879719 A CN 106879719A
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 41
- 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 21
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- 235000004611 garlic Nutrition 0.000 claims abstract description 6
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- 210000003097 mucus Anatomy 0.000 claims description 8
- 238000007664 blowing Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 claims description 5
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- 229910052725 zinc Inorganic materials 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims 1
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- 241000251468 Actinopterygii Species 0.000 abstract description 25
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- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 17
- 230000004888 barrier function Effects 0.000 description 6
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 159000000007 calcium salts Chemical class 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000007096 poisonous effect Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 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 description 1
- PSBDWGZCVUAZQS-UHFFFAOYSA-N (dimethylsulfonio)acetate Chemical compound C[S+](C)CC([O-])=O PSBDWGZCVUAZQS-UHFFFAOYSA-N 0.000 description 1
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- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
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- 244000124853 Perilla frutescens Species 0.000 description 1
- 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 description 1
- FENRSEGZMITUEF-ATTCVCFYSA-E [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[Na+].OP(=O)([O-])O[C@@H]1[C@@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H](OP(=O)([O-])[O-])[C@H](OP(=O)(O)[O-])[C@H]1OP(=O)([O-])[O-] FENRSEGZMITUEF-ATTCVCFYSA-E 0.000 description 1
- 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 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 238000013475 authorization Methods 0.000 description 1
- 239000006260 foam Substances 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
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- 239000005017 polysaccharide Substances 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 229940083982 sodium phytate Drugs 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The present invention provides Yi Zhong angler antistaling process, 1）Pretreatment：Xin Xian anglers are removed into the five internal organs and the gill and is cleaned, drained；2）Prepare antistaling agent：By the solid content component premixing in shitosan, phytic acid, green tea powder, citric acid, DMPT, raw garlic end, vinegar, allantoin, olive oil vitamin C, yellow rice wine, add vinegar and yellow rice wine to reconcile, obtain antistaling agent；3）Immersion：To drain during anglers are put into antistaling agent and soak, cold air drying；4）Preservation：Anglers surface spraying CaCl after the drying2Solution, with the freshness protection package packaging containing antiseptic, preservation under room temperature.Antistaling process Dui anglers of the invention carry out normal temperature preservation, and Neng Shi anglers still kept the color and luster similar to fresh fish, local flavor and mouthfeel in 70 days, can You effect Yi anglers it is rotten.
Description
Technical field
The invention belongs to fish antistaling process technical field, and in particular to Yi Zhong angler antistaling process.
Background technology
The institutional framework of fish is loose, and protein content is high, and fat height is unsaturated, and water activity is very high, in storage, fortune
Often easily there is corruption because of a large amount of propagation of microorganism during defeated and sale etc..
Current fish are most of in addition to live fish being carried out by keep-alive Ship Transportation to destination on a small quantity and is sold after capture
All using chilled preservation, directly freezed, pickle or be drying by the way of carry out preservation.Using freezing, it is pickled or drying by the way of pair
Fish are processed preservation, and fish freshness, local flavor and mouthfeel are poor, and consumer acceptance is not high, and chilled preservation refers in bubble
In foam case, one layer of trash ice, one layer of fish carry out freshness seal FCL packaging, the fresh-keeping fish of this mode preservation primarily enter supermarket and
Food market is sold as chilled fish, but chilled preservation can not for a long time ensure freshness, local flavor and the mouthfeel of fish, therefore can not be right
Fish is transported for long-distance, and the fish of chilled preservation can only carry out short-term sale, and shelf life is short.Therefore, fish are being ensured
Extend its fresh keeping time on the premise of local flavor and mouthfeel as far as possible to be extremely necessary.
A kind of prior art such as preservation method of fish of B of Chinese invention granted patent Authorization Notice No. CN 103416468
A kind of preservation method of fish of the disclosure of the invention, comprises the following steps：（1）The debris and mucus of fish body surface attachment are cleaned
Drained at a temperature of 0 ~ 3 DEG C；（2）10 ~ 30min is soaked in the fish body immersion antistaling agent that will be drained, described is fresh-keeping
Agent is consisted of the following components in percentage by weight：Trehalose 5 ~ 8%, sodium phytate 0.1 ~ 0.5%, pulullan polysaccharide 5 ~ 10%, first
Shell amine 0.2 ~ 0.5%, EDTA disodiums 3 ~ 5%, balance of purple perilla water；（3）Fish body surface after immersion is carried out into cold air drying
；（4）In fish body after dry tack free even application improve quality concentration be 1 ~ 10% CaCl2Normal temperature guarantor is carried out after solution
Hide.Normal temperature preservation is carried out to fish by the preservation method of the invention, fish can be made still to be kept and fresh and alive fish in 60 days
Similar color and luster, local flavor and mouthfeel, greatly prolong fish fresh keeping time at normal temperatures, and the method processing step is simple,
Low cost, the antistaling agent effect of the invention has room for promotion, can also be lifted on preservation method and in fresh keeping time.
The content of the invention
The present invention provides Yi Zhong angler antistaling process for above-mentioned technical problem, can You effect Yi anglers go bad, tool
Have excellent antibacterial, fresh-keeping, color protection, except raw meat effect, the guarantor of the Chang anglers of Yan Xia the nutritional ingredient and mouthfeel of Bao Zheng anglers
Fresh time, green non-poisonous, noresidue is safe.
It is of the invention to be for the technical scheme that above-mentioned technical problem is taken：Angler antistaling process, preparation technology is as follows：
1）Pretreatment：Xin Xian anglers are removed into the five internal organs and the gill and is cleaned, drained；
2）Prepare antistaling agent：Antistaling agent is made up of following component and weight portion：1.5 ~ 2.1 parts of shitosan, 5 ~ 6 parts of phytic acid, green tea
1 ~ 3 part of powder, 0.8 ~ 2 part of citric acid, 0.01 ~ 0.03 part of DMPT, 15 ~ 18 parts of raw garlic end, 8 ~ 10 parts of vinegar, allantoin
0.1 ~ 0.2 part, 0.2 ~ 2 part of olive oil vitamin C, 60 ~ 68 parts of yellow rice wine, by mentioned component solid content component premixing, plus
Enter vinegar and yellow rice wine reconciles, obtain antistaling agent；
3）Immersion：To drain during anglers are put into antistaling agent and soak, cold air drying；
4）Preserve：Anglers surface spraying CaCl after the drying2Solution, with the freshness protection package packaging containing antiseptic, normal temperature is protected
Deposit.
Preferably, clean the debris and mucus on Xin Xian anglers surface in step 1 drained after at 0 ~ 4 DEG C, can be most
The freshness of the Bao Chi angler bodies of big degree, and avoid the influence of debris and mucus to fresh keeping time.
Preferably, soak time is 10 ~ 35min in step 3, soak time is moderate, and antistaling agent effect plays excellent, temperature
It is 4 ~ 10 DEG C to spend, and favourable antistaling agent has oozing for effect to be played a role in angler body.
Preferably, when being soaked in step 3, making antistaling agent sufficiently penetrate into every 2 ~ 5min Fan Dong anglers once
Each position of angler, Ti Sheng anglers immersion effect.
Preferably, the cold wind temperature of cold air drying is 15 ~ 30 DEG C in step 3, cold wind wind speed is 1 ~ 3m/s, drying time
It is antistaling agent is formed diaphragm on fish body surface, plays guarantor
Fresh, anti-oxidant, antibacterial effect.
Preferably, CaCl of the step 4 Zhong angler surface coating qualities concentration for 0.2 ~ 10%2Solution, in antistaling agent
Yu anglers surface forms CaCl after diaphragm2Solution can form the overlay film of hard calcium salt on diaphragm surface, can be antibacterial, extension
Freshness date.
Preferably, the freshness protection package in step 4 is formed using low-density polyethylene material blowing, antiseptic is poly- in low-density
Mass concentration in vinyl material is 0.5 ~ 1.2%, it is ensured that freshness protection package antibacterial effect and barrier property.
Preferably, antiseptic is made up of following component and weight portion in step 4：2 ~ 4 parts of Nano Silver, dimethyl-β-the third
0.01 ~ 0.09 part of sour thetin, 0.05 ~ 0.1 part of vitamin E, 1 ~ 3 part of Nano-Zinc, 4 ~ 6 parts of compositions of diatomite.Prevent freshness protection package table
The fresh-keeping effect of the Xi Jun Dui anglers in face is impacted, and Dui anglers have antibacterial effect, antibacterial effect and barrier
It is excellent, can also Ti Sheng anglers to a certain extent inoxidizability and meat taste.
Compared with prior art, the advantage of the invention is that：The antistaling agent for preparing of the invention is nontoxic, noresidue, eats peace
Quan Xinggao, can effectively prolong the fresh keeping time of angler long, and also with certain fungistatic effect, the freshness protection package for using can prevent fresh-keeping
The fresh-keeping effect of the Xi Jun Dui anglers on bag surface is impacted, and Dui anglers have antibacterial effect, antibacterial effect and resistance
It is excellent every property, the effect that DMPT and allantoin pass through citric acid generation color protection synergy, while mitigating to a certain extent
Fishlike smell, can also Ti Sheng anglers to a certain extent inoxidizability and meat taste, anglers are preserved using this technique
Form is complete, and bright is in good taste, and nutrient loss is few, and processing step is simple, workable, low cost.
Specific embodiment
It is described in further detail with reference to embodiments：
Embodiment 1：
Angler antistaling process, preparation technology is as follows：
1）Pretreatment：Xin Xian anglers are removed into the five internal organs and the gill and is cleaned, drained；
2）Prepare antistaling agent：Antistaling agent is made up of following component and weight portion：1.5 ~ 2.1 parts of shitosan, 5 ~ 6 parts of phytic acid, green tea
1 ~ 3 part of powder, 0.8 ~ 2 part of citric acid, 0.01 ~ 0.03 part of DMPT, 15 ~ 18 parts of raw garlic end, 8 ~ 10 parts of vinegar, allantoin
0.1 ~ 0.2 part, 0.2 ~ 2 part of olive oil vitamin C, 60 ~ 68 parts of yellow rice wine, by mentioned component solid content component premixing, plus
Enter vinegar and yellow rice wine reconciles, obtain antistaling agent；
3）Immersion：To drain during anglers are put into antistaling agent and soak, cold air drying；
4）Preserve：Anglers surface spraying CaCl after the drying2Solution, with the freshness protection package packaging containing antiseptic, normal temperature is protected
Deposit.
The debris and mucus on Xin Xian anglers surface are cleaned in step 1 is drained after at 0 ~ 4 DEG C, can farthest protected
The freshness of Chi angler bodies, and avoid the influence of debris and mucus to fresh keeping time.
Soak time is 10 ~ 35min in step 3, and soak time is moderate, and antistaling agent effect plays excellent, and temperature is 4 ~ 10
DEG C, favourable antistaling agent has oozing for effect to be played a role in angler body.
When being soaked in step 3, every 2 ~ 5min Fan Dong anglers once, make the sufficient Shen Tou of antistaling agent Dao angler each
Position, Ti Sheng anglers immersion effect.
In step 3 the cold wind temperature of cold air drying be 15 ~ 30 DEG C, cold wind wind speed be 1 ~ 3m/s, drying time be 10 ~
Antistaling agent is set to form diaphragm on fish body surface on the premise of 20s, Bao Hu anglers color and lusters and freshness.
Step 4 Zhong angler surface coating qualities concentration is 0.2 ~ 10% CaCl2Solution, in antistaling agent Yu anglers
Surface forms CaCl after diaphragm2Solution can form the overlay film of hard calcium salt on diaphragm surface, can be antibacterial, prolong storage period.
Freshness protection package in step 4 is formed using low-density polyethylene material blowing, and antiseptic is in low-density polyethylene material
In mass concentration be 0.5 ~ 1.2%, it is ensured that freshness protection package antibacterial effect and barrier property.
Antiseptic is made up of following component and weight portion in step 4：2 ~ 4 parts of Nano Silver, dimethyl-β-DMPT 0.01
~ 0.09 part, 0.05 ~ 0.1 part of vitamin E, 1 ~ 3 part of Nano-Zinc, 4 ~ 6 parts of diatomite composition.Prevent the bacterium pair on freshness protection package surface
The fresh-keeping effect of angler is impacted, and Dui anglers have antibacterial effect, and antibacterial effect and barrier are excellent, can also be one
Determine the inoxidizability and meat taste of the upper put forward Sheng anglers of degree, above experimental data is in non-linear, produced excellent effect
Its result is still to be tested.
Embodiment 2：
Angler antistaling process, preparation technology is as follows：
1）Pretreatment：Xin Xian anglers are removed into the five internal organs and the gill and is cleaned, drained；
2）Prepare antistaling agent：Antistaling agent is made up of following component and preferred weight portion：It is 1.8 parts of shitosan, 5.2 parts of phytic acid, green
2 parts of tea powder, 1 part of citric acid, 0.02 part of DMPT, 17 parts of raw garlic end, 9 parts of vinegar, 0.15 part of allantoin, olive oil dimension
Raw 1.3 parts of element C, 64 parts of yellow rice wine, by the solid content component premixing in mentioned component, add vinegar and yellow rice wine to reconcile, and must protect
Fresh dose；
3）Immersion：To drain during anglers are put into antistaling agent and soak, cold air drying；
4）Preserve：Anglers surface spraying CaCl after the drying2Solution, with the freshness protection package packaging containing antiseptic, normal temperature is protected
Deposit.
The debris and mucus on Xin Xian anglers surface are cleaned in step 1 is drained after at preferred 1 DEG C, can be at utmost
Bao Chi angler bodies freshness, and avoid the influence of debris and mucus to fresh keeping time.
Preferred soak time is 30min in step 3, and soak time is moderate, and antistaling agent effect plays excellent, and temperature is preferably
6 DEG C, favourable antistaling agent has oozing for effect to be played a role in angler body.
When being soaked in step 3, every 2 ~ 5min Fan Dong anglers once, make the sufficient Shen Tou of antistaling agent Dao angler each
Position, Ti Sheng anglers immersion effect.
The cold wind temperature of cold air drying is preferably 20 DEG C in step 3, and cold wind wind speed is preferably 2m/s, and drying time is preferably
Antistaling agent is set to form diaphragm on fish body surface on the premise of 20s, Bao Hu anglers color and lusters and freshness.
Step 4 Zhong angler surface coating quality concentration is preferably 2% CaCl2Solution, in antistaling agent Yu angler tables
Face forms CaCl after diaphragm2Solution can form the overlay film of hard calcium salt on diaphragm surface, can be antibacterial, prolong storage period.
Freshness protection package in step 4 is formed using low-density polyethylene material blowing, and antiseptic is in low-density polyethylene material
In mass concentration be preferably 0.7%, it is ensured that freshness protection package antibacterial effect and barrier property.
Antiseptic is made up of following component and preferred weight part in step 4：3 parts of Nano Silver, dimethyl-β-DMPT
0.05 part, 0.07 part of vitamin E, 2 parts of Nano-Zinc, 5 parts of diatomite composition.Prevent the Xi Jun Dui anglers on freshness protection package surface
Fresh-keeping effect is impacted, and Dui anglers have antibacterial effect, and antibacterial effect and barrier are excellent, can also be to a certain degree
The upper inoxidizability and meat taste of Ti Sheng anglers.
Embodiment 3：
1）Pretreatment：Xin Xian anglers are removed into the five internal organs and the gill and is cleaned, drained at 1 DEG C；
2）Prepare antistaling agent：Antistaling agent is made up of following component and weight portion：1.8 parts of shitosan, 5.2 parts of phytic acid, green tea powder 2
Part, 17 parts of 1 part of citric acid, 0.02 part of DMPT, raw garlic end, 9 parts of vinegar, 0.15 part of allantoin, olive oil vitamin C
1.3 parts, 64 parts of yellow rice wine, by the solid content component premixing in mentioned component, add vinegar and yellow rice wine to reconcile, and obtain antistaling agent；
3）Immersion：To drain during anglers are put into antistaling agent and soak, soak time is 30min, and temperature is 6 DEG C, dry cold
Air temperature is 20 DEG C, and cold wind wind speed is 2m/s, and drying time is 20s；
4）Preserve：Anglers surface coating quality concentration is preferably 2% CaCl after the drying2Solution, with containing antiseptic
Freshness protection package packaging, freshness protection package is formed using low-density polyethylene material blowing, matter of the antiseptic in low-density polyethylene material
Amount concentration is 0.7%, and normal temperature is preserved.
In the prior art that routine techniques in step 1 ~ 4 is known by those skilled in the art, narration is not in detail made herein.
Normal temperature preservation is carried out by antistaling process Dui anglers of the invention, Neng Shi anglers still kept in 70 days with
The similar color and luster of fresh fish, local flavor and mouthfeel, can You effect Yi anglers go bad, with excellent antibacterial, fresh-keeping, color protection, except raw meat
Effect, the fresh keeping time of the Chang anglers of Yan Xia the nutritional ingredient and mouthfeel of Bao Zheng anglers, green non-poisonous, noresidue, safety
Property is high.
Described above not limitation of the present invention, the present invention is also not limited to the example above.The art it is common
In essential scope of the invention, change, remodeling, addition or the replacement made should also belong to protection of the invention to technical staff
Scope.
Claims (8)
1. angler antistaling process, it is characterised in that following preparation technology：
1）Pretreatment：Xin Xian anglers are removed into the five internal organs and the gill and is cleaned, drained；
2）Prepare antistaling agent：Antistaling agent is made up of following component and weight portion：1.5 ~ 2.1 parts of shitosan, 5 ~ 6 parts of phytic acid, green tea
1 ~ 3 part of powder, 0.8 ~ 2 part of citric acid, 0.01 ~ 0.03 part of DMPT, 15 ~ 18 parts of raw garlic end, 8 ~ 10 parts of vinegar, allantoin
0.1 ~ 0.2 part, 0.2 ~ 2 part of olive oil vitamin C, 60 ~ 68 parts of yellow rice wine, by mentioned component solid content component premixing, plus
Enter vinegar and yellow rice wine reconciles, obtain antistaling agent；
3）Immersion：To drain during anglers are put into antistaling agent and soak, cold air drying；
4）Preserve：Anglers surface spraying CaCl after the drying2Solution, with the freshness protection package packaging containing antiseptic, normal temperature is protected
Deposit.
2. according to claim 1 Suo Shu angler antistaling process, it is characterised in that：By Xin Xian angler tables in the step 1
The debris and mucus in face are cleaned and drained after at 0 ~ 4 DEG C.
3. according to claim 1 Suo Shu angler antistaling process, it is characterised in that：In the step 3 soak time be 10 ~
35min, temperature is 4 ~ 10 DEG C.
4. according to claim 1 Suo Shu angler antistaling process, it is characterised in that：When being soaked in the step 3, every 2 ~
5min Fan Dong anglers are once.
5. according to claim 1 Suo Shu angler antistaling process, it is characterised in that：The cold wind of cold air drying in the step 3
Temperature is 15 ~ 30 DEG C, and cold wind wind speed is 1 ~ 3m/s, and drying time is 10 ~ 20s.
6. according to claim 1 Suo Shu angler antistaling process, it is characterised in that：The step 4 Zhong anglers surface spray
Apply the CaCl that mass concentration is for 0.2 ~ 10%2Solution.
7. according to claim 1 Suo Shu angler antistaling process, it is characterised in that：Freshness protection package in the step 4 is using low
Density polyethylene materials blowing is formed, and mass concentration of the antiseptic in low-density polyethylene material is 0.5 ~ 1.2%.
8. according to claim 1 Suo Shu angler antistaling process, it is characterised in that：In the step 4 antiseptic by it is following into
Divide and weight portion composition：2 ~ 4 parts of Nano Silver, 0.01 ~ 0.09 part of dimethyl-β-DMPT, 0.05 ~ 0.1 part of vitamin E, receive
1 ~ 3 part of zinc of rice, 4 ~ 6 parts of compositions of diatomite.
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Application publication date: 20170623 |