CN109874993A - A kind of prefabricated flesh of fish meat modifier and preparation method thereof - Google Patents
A kind of prefabricated flesh of fish meat modifier and preparation method thereof Download PDFInfo
- Publication number
- CN109874993A CN109874993A CN201910306207.4A CN201910306207A CN109874993A CN 109874993 A CN109874993 A CN 109874993A CN 201910306207 A CN201910306207 A CN 201910306207A CN 109874993 A CN109874993 A CN 109874993A
- Authority
- CN
- China
- Prior art keywords
- flesh
- prefabricated
- fish meat
- fish
- meat modifier
- 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.)
- Granted
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 161
- 235000013372 meat Nutrition 0.000 title claims abstract description 125
- 239000003607 modifier Substances 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 241000234314 Zingiber Species 0.000 claims abstract description 75
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 74
- 235000008397 ginger Nutrition 0.000 claims abstract description 74
- 235000004347 Perilla Nutrition 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 29
- 239000010452 phosphate Substances 0.000 claims abstract description 29
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 26
- 239000002131 composite material Substances 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 16
- 229910000831 Steel Inorganic materials 0.000 claims abstract description 12
- 239000010959 steel Substances 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract 8
- -1 compound Phosphate Chemical class 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 30
- 230000000694 effects Effects 0.000 abstract description 28
- 238000009417 prefabrication Methods 0.000 abstract description 26
- 102000008186 Collagen Human genes 0.000 abstract description 19
- 108010035532 Collagen Proteins 0.000 abstract description 19
- 229920001436 collagen Polymers 0.000 abstract description 19
- 235000013599 spices Nutrition 0.000 abstract description 11
- 206010070834 Sensitisation Diseases 0.000 abstract description 6
- 230000008313 sensitization Effects 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 238000004132 cross linking Methods 0.000 abstract description 4
- 244000124853 Perilla frutescens Species 0.000 description 56
- 238000000034 method Methods 0.000 description 20
- 241000252233 Cyprinus carpio Species 0.000 description 17
- 230000008569 process Effects 0.000 description 12
- 238000005057 refrigeration Methods 0.000 description 12
- 239000000126 substance Substances 0.000 description 12
- 239000000047 product Substances 0.000 description 11
- 235000013824 polyphenols Nutrition 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 235000002566 Capsicum Nutrition 0.000 description 7
- 235000019483 Peanut oil Nutrition 0.000 description 7
- 239000006002 Pepper Substances 0.000 description 7
- 241000722363 Piper Species 0.000 description 7
- 235000016761 Piper aduncum Nutrition 0.000 description 7
- 235000017804 Piper guineense Nutrition 0.000 description 7
- 235000008184 Piper nigrum Nutrition 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 244000089698 Zanthoxylum simulans Species 0.000 description 7
- 150000001299 aldehydes Chemical class 0.000 description 7
- 230000003064 anti-oxidating effect Effects 0.000 description 7
- 238000010411 cooking Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 7
- 235000013923 monosodium glutamate Nutrition 0.000 description 7
- 239000004223 monosodium glutamate Substances 0.000 description 7
- 239000000312 peanut oil Substances 0.000 description 7
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 238000004659 sterilization and disinfection Methods 0.000 description 7
- 239000005720 sucrose Substances 0.000 description 7
- 238000007654 immersion Methods 0.000 description 6
- 230000005764 inhibitory process Effects 0.000 description 6
- 244000144972 livestock Species 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000005260 corrosion Methods 0.000 description 5
- 239000003431 cross linking reagent Substances 0.000 description 5
- 230000002195 synergetic effect Effects 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- FINHMKGKINIASC-UHFFFAOYSA-N Tetramethylpyrazine Chemical compound CC1=NC(C)=C(C)N=C1C FINHMKGKINIASC-UHFFFAOYSA-N 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 4
- 206010020751 Hypersensitivity Diseases 0.000 description 3
- 239000011149 active material Substances 0.000 description 3
- 208000030961 allergic reaction Diseases 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- DOUMFZQKYFQNTF-WUTVXBCWSA-N (R)-rosmarinic acid Chemical compound C([C@H](C(=O)O)OC(=O)\C=C\C=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-WUTVXBCWSA-N 0.000 description 2
- WNZQDUSMALZDQF-UHFFFAOYSA-N 2-benzofuran-1(3H)-one Chemical compound C1=CC=C2C(=O)OCC2=C1 WNZQDUSMALZDQF-UHFFFAOYSA-N 0.000 description 2
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 2
- 102000029816 Collagenase Human genes 0.000 description 2
- 108060005980 Collagenase Proteins 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 229960002424 collagenase Drugs 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 230000000670 limiting effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- NDTYTMIUWGWIMO-UHFFFAOYSA-N perillyl alcohol Chemical compound CC(=C)C1CCC(CO)=CC1 NDTYTMIUWGWIMO-UHFFFAOYSA-N 0.000 description 2
- RUMOYJJNUMEFDD-UHFFFAOYSA-N perillyl aldehyde Chemical compound CC(=C)C1CCC(C=O)=CC1 RUMOYJJNUMEFDD-UHFFFAOYSA-N 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- DOUMFZQKYFQNTF-MRXNPFEDSA-N rosemarinic acid Natural products C([C@H](C(=O)O)OC(=O)C=CC=1C=C(O)C(O)=CC=1)C1=CC=C(O)C(O)=C1 DOUMFZQKYFQNTF-MRXNPFEDSA-N 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- OQWKEEOHDMUXEO-UHFFFAOYSA-N (6)-shogaol Natural products CCCCCC=CC(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-UHFFFAOYSA-N 0.000 description 1
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 241000134874 Geraniales Species 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- ZZAFFYPNLYCDEP-HNNXBMFYSA-N Rosmarinsaeure Natural products OC(=O)[C@H](Cc1cccc(O)c1O)OC(=O)C=Cc2ccc(O)c(O)c2 ZZAFFYPNLYCDEP-HNNXBMFYSA-N 0.000 description 1
- OQWKEEOHDMUXEO-BQYQJAHWSA-N [6]-Shogaol Chemical compound CCCCC\C=C\C(=O)CCC1=CC=C(O)C(OC)=C1 OQWKEEOHDMUXEO-BQYQJAHWSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000006652 catabolic pathway Effects 0.000 description 1
- 230000000739 chaotic effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000003714 granulocyte Anatomy 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- TVHVQJFBWRLYOD-UHFFFAOYSA-N rosmarinic acid Natural products OC(=O)C(Cc1ccc(O)c(O)c1)OC(=Cc2ccc(O)c(O)c2)C=O TVHVQJFBWRLYOD-UHFFFAOYSA-N 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000010186 staining Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of prefabricated flesh of fish meat modifiers and preparation method thereof, including, with total mass of raw material for 100%, by percentage to the quality, Rhizoma Chuanxiong 0.05~1.5%, purple perilla 0.05~3%, ginger powder 0.05~3%, composite phosphate 0.1~0.5%, remainder are water.Rhizoma Chuanxiong, purple perilla, ginger are added to the water, after impregnating 20~90min, composite phosphate is added, is placed in closed in rustless steel container after boiling 15~40min, is rapidly cooled to 0~5 DEG C, filters to get the prefabricated flesh of fish meat modifier.For in field of processing of aquatic products, common additives cannot be directly used to the processing of aquatic products prefabrication, the present invention filters out Rhizoma Chuanxiong, purple perilla, ginger from spice for the first time and prepares prefabricated flesh of fish meat modifier, with rush collagen cross-linking and inhibit collagen enzyme effect, the flesh of fish is not easy loosely, hardness increases, and fishlike smell weakens, and sensitization has and reduces to a certain degree.
Description
Technical field
The present invention relates to flesh of fish processing technique fields, more particularly to a kind of prefabricated flesh of fish meat modifier and its preparation side
Method.
Background technique
In recent years, the ratio shared in consumption by the fish product of cold chain guarantee is increasing, wherein 0~5 DEG C of refrigeration
As the fresh flesh of fish and its major way of conditioning food preservation.As livestock meat can soften and tenderization, the flesh of fish exist in refrigeration
It can also soften rapidly in refrigeration, but different from livestock meat, fresh and tender mouthfeel is the most important edible quality of the flesh of fish, and loose softening is
The important symbol of flesh of fish texture deterioration can not only give the stale impression of eater, but also can bring difficulty to processing.
In addition, fish are one of the main sources of food sensitizer, the health and life of consumer are seriously threatened
Safety.Therefore, during processing of aquatic products, not only to meet the requirement of sense of consumer, also to reduce aquatic products cause as far as possible
Quick property, meets the demand for security of aquatic products.According to China's food additives operating specification, common additives cannot be directly used to water
The processing of product prefabrication, but it is not intended to limit the use of food ingredient.
Summary of the invention
The purpose of this section is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferable implementations
Example.It may do a little simplified or be omitted to avoid our department is made in this section and the description of the application and the title of the invention
Point, the purpose of abstract of description and denomination of invention it is fuzzy, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of above-mentioned and/or existing aquatic products prefabrication processing when the flesh of fish it is loose, hardness is low, and the strong problem of fishlike smell mentions
The present invention is gone out.
Therefore, the one of purpose of the present invention is to overcome the shortcomings of in existing aquatic products prefabrication processing, is provided a kind of pre-
Flesh of fish meat modifier processed.
In order to solve the above technical problems, according to an aspect of the present invention, the present invention provides the following technical scheme that a kind of
Prefabricated flesh of fish meat modifier, including, with total mass of raw material for 100%, by percentage to the quality, Rhizoma Chuanxiong 0.05~1.5%, purple
Soviet Union 0.05~3%, ginger powder 0.05~3%, composite phosphate 0.1~0.5%, remainder are water.
A kind of preferred embodiment as prefabricated flesh of fish meat modifier of the present invention, in which: the Rhizoma Chuanxiong be 0.5~
0.8%, purple perilla is 1~1.5%, ginger powder is 1~1.5%, composite phosphate 0.2~0.4%.
A kind of preferred embodiment as prefabricated flesh of fish meat modifier of the present invention, in which: the Rhizoma Chuanxiong be 0.5%,
Purple perilla is 1%, ginger powder 1%, composite phosphate 0.2%.
Another object of the present invention is to provide a kind of preparation method of prefabricated flesh of fish meat modifier.
In order to solve the above technical problems, according to an aspect of the present invention, the present invention provides the following technical scheme that a kind of
The preparation method of prefabricated flesh of fish meat modifier, including,
Pretreatment of raw material: Rhizoma Chuanxiong, purple perilla, ginger are crushed, spare；
It prepares prefabricated flesh of fish meat modifier: Rhizoma Chuanxiong, purple perilla, ginger is added to the water, after impregnating 20~90min, be added
Composite phosphate is placed in closed in rustless steel container after boiling 15~40min, is rapidly cooled to 0~5 DEG C, is filtered to get institute
State prefabricated flesh of fish meat modifier.
A kind of preferred embodiment as prefabricated flesh of fish meat modifier preparation method of the present invention, in which: the raw material
Pretreatment, wherein Rhizoma Chuanxiong, purple perilla, ginger crush, and are crushed to 40~120 mesh.
A kind of preferred embodiment as prefabricated flesh of fish meat modifier preparation method of the present invention, in which: the preparation
Prefabricated flesh of fish meat modifier, wherein soaking time 40min.
A kind of preferred embodiment as prefabricated flesh of fish meat modifier preparation method of the present invention, in which: the preparation
Prefabricated flesh of fish meat modifier, wherein boiling time 30min.
A kind of preferred embodiment as prefabricated flesh of fish meat modifier preparation method of the present invention, in which: described rapid
Cooling, cooling rate is 1~10 DEG C/min.
A kind of preferred embodiment as prefabricated flesh of fish meat modifier preparation method of the present invention, in which: described rapid
Cooling, being cooled to temperature is 0~1 DEG C.
A kind of preferred embodiment as prefabricated flesh of fish meat modifier preparation method of the present invention, in which: the temperature
It is 0 DEG C.
Advantageous effects of the present invention:
(1) in field of processing of aquatic products, common additives cannot be directly used to the processing of aquatic products prefabrication, this hair
Bright Rhizoma Chuanxiong, purple perilla, the ginger of filtering out from spice for the first time prepares prefabricated flesh of fish meat modifier, has and promotees collagen cross-linking and suppression
The effect of glue protoenzyme, the flesh of fish is not easy loosely when reprocessing, and hardness increases, fishlike smell decrease, and sensitization has and reduces to a certain degree, and
With preferable anti-corrosion effect.
(2) Rhizoma Chuanxiong, purple perilla, ginger are added to the water by the present invention, after impregnating 20~90min, composite phosphate are added, is placed in
In rustless steel container it is closed in boil 15~40min after, be rapidly cooled to 0~5 DEG C, filter to get the prefabricated flesh of fish meat
Modifying agent realizes the optimal effect for increasing hardness, weakening fishlike smell, and the prefabricated flesh of fish meat modifier preparation method of the present invention
Simply, it is suitable for industrialized production.
Detailed description of the invention
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for this
For the those of ordinary skill of field, without any creative labor, it can also be obtained according to these attached drawings other
Attached drawing.Wherein:
Fig. 1 is that flesh of fish different disposal method fish muscle tissue is sliced staining versus's figure in the embodiment of the present invention.
Fig. 2 is influence of the different disposal method to flesh of fish hardness in the embodiment of the present invention.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, below with reference to specification embodiment
Specific embodiments of the present invention will be described in detail.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, but the present invention can be with
Implemented using other than the one described here other way, those skilled in the art can not we violate in the present invention
Similar popularization is done in the case where culvert, therefore the present invention is not limited by the specific embodiments disclosed below.
Secondly, " one embodiment " or " embodiment " referred to herein, which refers to, may be included at least one realization side of the invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
The same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiments.
Raw material in the present invention: purple perilla (leaf), it is commercially available, it is purchased from Suzhou Tianling Chinese Medicine Decoction Pieces Co., Ltd.；Ginger (moisture
Content 8~10%), it is commercially available；Composite phosphate is purchased from Henan grace seedling food Co., Ltd；Rhizoma Chuanxiong (piece) inspires confidence in many medicines purchased from Anhui
Industry Co., Ltd.
Embodiment 1
With total mass of raw material for 100%, by percentage to the quality, Rhizoma Chuanxiong 0.05%, purple perilla 3%, ginger powder 0.05% are compound
Phosphate 0.1%, remainder plus water are supplied, and are weighed by the above proportion, prefabricated flesh of fish meat modifier process for preparation is as follows:
(1) pretreatment of raw material: being crushed to 40 mesh for Rhizoma Chuanxiong, purple perilla, ginger, spare；
(2) Rhizoma Chuanxiong, purple perilla, ginger are added to the water, after impregnating 20min, composite phosphate are added, is placed in rustless steel container
It is interior it is closed in boil 15min after, 10 DEG C/min is cooled to 0 DEG C, filters to get the prefabricated flesh of fish meat modifier.
The flesh of fish, by taking Rofe carp fillets as an example, the prefabricated flesh of fish meat modifier of 100kg, 0 DEG C of immersion is added in every 100kg fillet
2h drains away the water after taking-up, and it is marinated as prefabrication that seasoning is added later.
Wherein, it seasons material formula: choosing refined salt 15g, sucrose 2.5g, monosodium glutamate 1g, pepper 0.1g, Chinese prickly ash 0.01g, ginger 5g,
It is crushed to 80~120 mesh, after 5~10min of microwave disinfection, after mixing with 30g cooking wine, 40g peanut oil, passes through prefabricated fish with 500g
Fillet mix after the processing of meat meat modifier, and 0~1 DEG C of refrigeration obtains Rofe carp fillets prefabrication.
Embodiment 2
With total mass of raw material for 100%, by percentage to the quality, Rhizoma Chuanxiong 1.5%, purple perilla 0.05%, ginger powder 3% are compound
Phosphate 0.5%, remainder plus water are supplied, and by the above proportion accurate weighing, prefabricated flesh of fish meat modifier process for preparation is as follows:
(1) pretreatment of raw material: Rhizoma Chuanxiong, purple perilla, ginger are crushed, spare；
(2) Rhizoma Chuanxiong, purple perilla, ginger are added to the water, after impregnating 90min, composite phosphate are added, is placed in rustless steel container
It is interior it is closed in boil 40min after, 10 DEG C/min is cooled to 5 DEG C, filters to get the prefabricated flesh of fish meat modifier.
The flesh of fish, by taking Rofe carp fillets as an example, the prefabricated flesh of fish meat modifier of 100kg, 0 DEG C of immersion is added in every 100kg fillet
2h drains away the water after taking-up, and it is marinated as prefabrication that seasoning is added later.
Wherein, it seasons material formula: choosing refined salt 15g, sucrose 2.5g, monosodium glutamate 1g, pepper 0.1g, Chinese prickly ash 0.01g, ginger 5g,
It is crushed to 80~120 mesh, after 5~10min of microwave disinfection, after mixing with 30g cooking wine, 40g peanut oil, passes through prefabricated fish with 500g
Fillet mix after the processing of meat meat modifier, and 0~1 DEG C of refrigeration obtains Rofe carp fillets prefabrication.
Embodiment 3
With total mass of raw material for 100%, by percentage to the quality, Rhizoma Chuanxiong 0.5%, purple perilla 1%, ginger powder 1%, compound phosphoric acid
Salt 0.2%, remainder plus water are supplied, and by the above proportion accurate weighing, prefabricated flesh of fish meat modifier process for preparation is as follows:
(1) pretreatment of raw material: Rhizoma Chuanxiong, purple perilla, ginger are crushed, spare；
(2) Rhizoma Chuanxiong, purple perilla, ginger are added to the water, after impregnating 40min, composite phosphate are added, is placed in rustless steel container
It is interior it is closed in boil 30min after, 10 DEG C/min is cooled to 0 DEG C, filters to get the prefabricated flesh of fish meat modifier.
The flesh of fish, by taking Rofe carp fillets as an example, the prefabricated flesh of fish meat modifier of 100kg, 0~5 DEG C of leaching is added in every 100kg fillet
2h is steeped, is drained away the water after taking-up, it is marinated as prefabrication that seasoning is added later.
Wherein, it seasons material formula: choosing refined salt 15g, sucrose 2.5g, monosodium glutamate 1g, pepper 0.1g, Chinese prickly ash 0.01g, ginger 5g,
It is crushed to 80~120 mesh, after 5~10min of microwave disinfection, after mixing with 30g cooking wine, 40g peanut oil, passes through prefabricated fish with 500g
Fillet mix after the processing of meat meat modifier, and 0~1 DEG C of refrigeration obtains Rofe carp fillets prefabrication.
Embodiment 4
With total mass of raw material for 100%, by percentage to the quality, purple perilla 1%, ginger powder 1%, composite phosphate 0.2% is remaining
Down plus water is supplied, and by the above proportion accurate weighing, prefabricated flesh of fish meat modifier process for preparation is as follows:
(1) pretreatment of raw material: purple perilla, ginger are crushed, spare；
(2) purple perilla, ginger are added to the water, after impregnating 40min, composite phosphate are added, is placed in close in rustless steel container
After boiling 30min in closing, 1 DEG C/min is cooled to 1 DEG C, filters to get the prefabricated flesh of fish meat modifier.
The flesh of fish, by taking Rofe carp fillets as an example, the prefabricated flesh of fish meat modifier of 100kg, 0~5 DEG C of leaching is added in every 100kg fillet
2h is steeped, is drained away the water after taking-up, it is marinated as prefabrication that seasoning is added later.
Wherein, it seasons material formula: choosing refined salt 15g, sucrose 2.5g, monosodium glutamate 1g, pepper 0.1g, Chinese prickly ash 0.01g, ginger 5g,
It is crushed to 80~120 mesh, after 5~10min of microwave disinfection, after mixing with 30g cooking wine, 40g peanut oil, passes through prefabricated fish with 500g
Fillet mix after the processing of meat meat modifier, and 0~1 DEG C of refrigeration obtains Rofe carp fillets prefabrication.
Embodiment 5
With total mass of raw material for 100%, by percentage to the quality, Rhizoma Chuanxiong 0.5%, ginger powder 1%, composite phosphate 0.2%,
Remainder plus water are supplied, and by the above proportion accurate weighing, prefabricated flesh of fish meat modifier process for preparation is as follows:
(1) pretreatment of raw material: Rhizoma Chuanxiong, ginger are crushed, spare；
(2) Rhizoma Chuanxiong, ginger are added to the water, after impregnating 40min, composite phosphate are added, is placed in close in rustless steel container
After boiling 30min in closing, 10 DEG C/min is cooled to 0 DEG C, filters to get the prefabricated flesh of fish meat modifier.
The flesh of fish, by taking Rofe carp fillets as an example, the prefabricated flesh of fish meat modifier of 100kg, 0~5 DEG C of leaching is added in every 100kg fillet
2h is steeped, is drained away the water after taking-up, it is marinated as prefabrication that seasoning is added later.
Wherein, it seasons material formula: choosing refined salt 15g, sucrose 2.5g, monosodium glutamate 1g, pepper 0.1g, Chinese prickly ash 0.01g, ginger 5g,
It is crushed to 80~120 mesh, after 5~10min of microwave disinfection, after mixing with 30g cooking wine, 40g peanut oil, passes through prefabricated fish with 500g
Fillet mix after the processing of meat meat modifier, and 0~1 DEG C of refrigeration obtains Rofe carp fillets prefabrication.
Embodiment 6
With total mass of raw material for 100%, by percentage to the quality, ginger powder 1%, composite phosphate 0.2%, remainder plus water are mended
Foot, by the above proportion accurate weighing, prefabricated flesh of fish meat modifier process for preparation is as follows:
(1) pretreatment of raw material: ginger is crushed, spare；
(2) ginger is added to the water, after impregnating 40min, composite phosphate is added, is placed in closed in rustless steel container and boils
After boiling 30min, 1~10 DEG C/min is cooled to 0~1 DEG C, filters to get the prefabricated flesh of fish meat modifier.
The flesh of fish, by taking Rofe carp fillets as an example, the prefabricated flesh of fish meat modifier of 100kg, 0~5 DEG C of leaching is added in every 100kg fillet
2h is steeped, is drained away the water after taking-up, it is marinated as prefabrication that seasoning is added later.
Wherein, it seasons material formula: choosing refined salt 15g, sucrose 2.5g, monosodium glutamate 1g, pepper 0.1g, Chinese prickly ash 0.01g, ginger 5g,
It is crushed to 80~120 mesh, after 5~10min of microwave disinfection, after mixing with 30g cooking wine, 40g peanut oil, passes through prefabricated fish with 500g
Fillet mix after the processing of meat meat modifier, and 0~1 DEG C of refrigeration obtains Rofe carp fillets prefabrication.
Embodiment 7
The flesh of fish, by taking Rofe carp fillets as an example, 100kg, 0~1 DEG C of temperature of 0.2% compound phosphoric acid is added in every 100kg fillet
In saline solution, 0~5 DEG C of immersion 2h drains away the water after taking-up, and it is marinated as prefabrication that seasoning is added later.
Wherein, it seasons material formula: choosing refined salt 15g, sucrose 2.5g, monosodium glutamate 1g, pepper 0.1g, Chinese prickly ash 0.01g, ginger 5g,
It is crushed to 80~120 mesh, after 5~10min of microwave disinfection, after mixing with 30g cooking wine, 40g peanut oil, passes through 0.2% with 500g
Fillet mix after the processing of compound phosphoric acid saline solution, and 0~1 DEG C of refrigeration obtains Rofe carp fillets prefabrication.
By prefabricated flesh of fish meat modifier treated fillet 0~1 DEG C preservation 3 days, thaw 12h at 4 DEG C, uses
TA-XT2i property tester (STABLE MICROSYSTEMS) measures its hardness, chewiness, rat basophilic granulocyte (RBL-
2H3) its sensitization of threshing experimental analysis.Test condition: test probe P/25；Starting point induction force 5g；Speed 2.0mm/ before testing
s；Test speed 1.0mm/s；Compression ratio 60%；Return speed 2.0mm/s.Smell sensory evaluation criteria is shown in Table 1.
Table 1
Hardness, chewiness, sensitization, the smell sensory evaluation scores of measurement, are shown in Table 2.
Table 2
| Hardness (g) | Chewiness | Smell sensory evaluation scores | Sensitization | |
| Embodiment 1 | 8415 | 487.215 | 80 | Reduce by 40% |
| Embodiment 2 | 8375 | 479.245 | 85 | Reduce by 22% |
| Embodiment 3 | 8745 | 509.842 | 83 | Reduce by 34% |
| Embodiment 4 | 5933 | 392.147 | 76 | Reduce by 30% |
| Embodiment 5 | 5722 | 341.287 | 70 | Do not reduce |
| Embodiment 6 | 5630 | 317.147 | 65 | Do not reduce |
| Embodiment 7 | 1549 | 165.767 | 58 | Do not reduce |
| The fresh flesh of fish | 11610.536 | 2519.301 | 80 | Do not reduce |
From table 2 it can be seen that addition Rhizoma Chuanxiong, purple perilla, ginger are to pre- during preparing prefabricated flesh of fish meat modifier
Flesh of fish meat modifier processed, which improves, has synergistic effect between flesh of fish meat, individually plus Rhizoma Chuanxiong, ginger improve flesh of fish quality and make
With being not obvious, and Rhizoma Chuanxiong, purple perilla, ginger collective effect, flesh of fish hardness, chewiness are obviously improved compared with without processing.I.e. three
Person's synergistic effect, application effect become apparent from.Purple perilla has reduction human body sensitization effect, and purple perilla antianaphylaxis components may be flavones
Class, phenolic acid compound, the absorption by body to substance in purple perilla, make body reduce allergic reaction.
Collagen is the main component for constituting exomysium, and collagenolysis increases or content reduction can all make under meat toughness
Drop and livestock meat are different, and livestock meat can obtain fresh and tender mouthfeel by enzymatic hydrolysis, and if the flesh of fish by self collagen enzyme hydrolysis,
It can then fluff soft, influence mouthfeel, while be also the main feature of meat deterioration.Due to there is stringent food addition in marine industry
Agent specification, general substance cannot be used for the processing of aquatic products prefabrication.And spice belongs to food ingredient, does not limit use, this hair
Bright preferably Rhizoma Chuanxiong, purple perilla, ginger prepare prefabricated flesh of fish meat modifier out from spice, have and promote collagen cross-linking and inhibition glue
Protoenzyme effect may can be made to achieve the purpose that improve meat due to containing aldehyde, phenolic substances in Rhizoma Chuanxiong, purple perilla, ginger
For the crosslinking agent of collagen, while also there is certain inhibition clostridiopetidase A.
Rhizoma Chuanxiong, cultivated plant, main product is in Sichuan, and on Yunnan, Guizhou, Guangxi and other places, the dry rhizome of Rhizoma Chuanxiong has in China
Long medicinal history and famous river produce authentic medicinal herbs, mainly contain and wave the raw object alkali ﹑ phenols of hair oil ﹑ and have in machine acid ﹑ phthalide
The ingredients such as ester.Rhizoma Chuanxiong is the food of integration of drinking and medicinal herbs, while being also seasoning.
Purple perilla, alias: osmanthus is weak, common perilla, red Soviet Union etc., is Labiatae annual herb plant, has special fragrance, gas is clear
Perfume (or spice), taste micro-pungent mainly contain the substances such as all kinds of polyphenol, tannic acid, perillaldehyde.
Ginger, is the fresh rhizome of Zingiber herbaceos perennial ginger, alias have race, Bailayun, another name for ginger, hook finger, because of ground
Pungent, cool kid, fresh ginger, fried ginger with honey contain a large amount of citrals, geranial, shogaol.
Phosphate has the retentiveness for keeping meat as antistaling agent in food preservation application, increases its intermolecular is knotted
The effects of power.Phosphate major function of the present invention is water conservation.
The present invention preferably goes out Rhizoma Chuanxiong, purple perilla, ginger from spice and prepares prefabricated flesh of fish meat modifier, can reach raising
Flesh of fish meat hardness, chewiness may can be used as the crosslinking of collagen due to containing aldehyde, phenolic substances in Rhizoma Chuanxiong, purple perilla, ginger
Agent, while active material therein also has certain inhibiting effect to clostridiopetidase A, and collagen is the main component for constituting exomysium,
Collagenolysis increases or content reduction can all be such that meat toughness declines.Meanwhile ligustrazine may be to flesh of fish collagen in Rhizoma Chuanxiong
Enzymatic activity also has certain inhibiting effect.Also, the addition of purple perilla has and inhibits allergic reaction effect.
Embodiment 8
With total mass of raw material for 100%, Rhizoma Chuanxiong, purple perilla, ginger powder, composite phosphate are weighed, remainder plus water are supplied, according to the ratio
It weighs, prefabricated flesh of fish meat modifier process for preparation is as follows:
(1) pretreatment of raw material: being crushed to 40~120 mesh for Rhizoma Chuanxiong, purple perilla, ginger, spare；
(2) Rhizoma Chuanxiong, purple perilla, ginger are added to the water, after impregnating 20min, composite phosphate are added, is placed in rustless steel container
It is interior it is closed in boil 15min after, 1~10 DEG C/min is cooled to 0~5 DEG C, filters to get the prefabricated flesh of fish meat modifier.
Wherein, Rhizoma Chuanxiong, purple perilla, ginger powder, composite phosphate additive amount is different, and the preservation 3 days of 0~1 DEG C of the flesh of fish solves at 4 DEG C
Freeze 12h, flesh of fish hardness, chewiness is measured using TA-XT2i property tester (STABLE MICROSYSTEMS), and measure
TVBN value.Test condition: test probe P/25；Starting point induction force 5g；Speed 2.0mm/s before testing；Test speed 1.0mm/s；
Compression ratio 60%；Return speed 2.0mm/s.Experimental design and measurement result are shown in Table 3.
Table 3
As seen from the above table, purple perilla, Rhizoma Chuanxiong and ginger additional amount are all larger in test 3, increase substantially although can play
Texture effect, but larger fragrance and taste of traditional Chinese medicine can be generated, the decline of smell sense organ.Its dosage is very few not to be had and answers (for 0.01%)
With effect.The preferred Rhizoma Chuanxiong of the present invention is 0.5~0.8%, purple perilla is 1~1.5%, ginger powder is 1~1.5%, and the flesh of fish is not only at this time
Only hardness, chewiness index are preferable, and smell is preferable.
Simultaneously as can be seen that prefabricated flesh of fish meat modifier is prepared with Rhizoma Chuanxiong, purple perilla, ginger, in the texture kept
Meanwhile prefabricated flesh of fish meat modifier antioxidation is also preferable, realizes while keep excellent texture, realizes preferable anti-corrosion
Effect (TVBN value is lower).There may be bactericidal effect due to containing perilla alcohol in purple perilla, polyphenol has antioxidation, together
When, ligustrazine has antibacterial action in Rhizoma Chuanxiong.Inventors have found that purple perilla, Rhizoma Chuanxiong between antioxidation for existing centainly
Synergistic effect may be cooperateed with due to anti-oxidizing compounds such as Rosmarinic acids in purple perilla with the antibacterial substance presence in Rhizoma Chuanxiong
Effect.Therefore, preferably Rhizoma Chuanxiong, purple perilla, ginger prepare prefabricated flesh of fish meat modifier to the present invention out, are keeping the preferable texture of the flesh of fish
While, antioxidation can be played, realizes preferable anti-corrosion effect, the fillet shelf-life can be extended.
Embodiment 9
By flesh of fish meat modifier made from embodiment 3, by taking Rofe carp fillets as an example, it is pre- that 100kg is added in every 100kg fillet
Flesh of fish meat modifier processed, 0~5 DEG C of immersion 2h, drains away the water after taking-up, will by the prefabricated flesh of fish meat modifier processing after fish
Meat does not pre-process the flesh of fish, refrigerates 3 days under the conditions of 2 DEG C, is sliced dyes to fish muscle tissue respectively, Fig. 1 is seen, wherein (a) is new
Fresh control group is (b) group after the processing of prefabricated flesh of fish meat modifier, (c) is not pre-process flesh of fish group.
It will be seen from figure 1 that the musculature of the flesh of fish does not pre-process flesh of fish group after prefabricated flesh of fish meat modifier processing,
It is more stable, without the dissolution of too many muscle fibre or confusion.May be due to containing aldehyde, phenolic substances in Rhizoma Chuanxiong, purple perilla, ginger, it can
As the crosslinking agent of collagen, while active material therein also has certain inhibiting effect to clostridiopetidase A, and collagen is to constitute flesh
The main component of beam film, collagenolysis increases or content reduction can all be such that meat toughness declines.
By flesh of fish meat modifier made from embodiment 3, by taking Rofe carp fillets as an example, it is pre- that 100kg is added in every 100kg fillet
Flesh of fish meat modifier processed, 0~5 DEG C of immersion 2h, drains away the water after taking-up, will by the prefabricated flesh of fish meat modifier processing after fish
Meat (processing group) refrigerates 0 day, 1 day, 2 days, 3 days, 4 days, 5 days, 6 days, using TA-XT2i property tester under the conditions of 2 DEG C
(STABLE MICROSYSTEMS) measures prefabrication flesh of fish hardness；
By taking Rofe carp fillets as an example, prefabricated flesh of fish meat modifier made from 100kg embodiment 7 is added in every 100kg fillet,
0~5 DEG C of immersion 2h, drains away the water after taking-up, will by the prefabricated flesh of fish meat modifier processing after the flesh of fish (untreated fish group), 2
0 day, 1 day, 2 days, 3 days, 4 days, 5 days, 6 days are refrigerated under the conditions of DEG C, using TA-XT2i property tester (STABLE
MICROSYSTEMS) measurement prefabrication flesh of fish hardness does not pre-process the flesh of fish, and 0 day, 1 day, 2 days, 3 days, 4 are refrigerated under the conditions of 2 DEG C
It, 5 days, 6 days, using TA-XT2i property tester (STABLE MICROSYSTEMS) measure prefabrication flesh of fish hardness, as a result
See Fig. 2.
Figure it is seen that fillet by the prefabricated flesh of fish meat modifier processing after, hardness be improved significantly, can
The crosslinking agent of collagen can be can be used as, while also having certain inhibition glue due to containing aldehyde, phenolic substances in Rhizoma Chuanxiong, purple perilla, ginger
The effect of protoenzyme, the musculature of the flesh of fish does not pre-process flesh of fish group after prefabricated flesh of fish meat modifier processing, more stable, does not have
Too many muscle fibre dissolution or chaotic.The fresh flesh of fish has the characteristics that hardness is high, elasticity is good, and chewiness is the supplement of hardness
Parameter, the reduction of flesh of fish hardness illustrate that the flesh of fish obviously softens, as the time of cryopreservation extends, the comparatively fresh flesh of fish, and fish
The texture parameter of meat is substantially reduced.
Fish after death myomalacia is a complicated physiological and biochemical procedure, fribrillin and collagen in the flesh of fish
Degradation be the main reason for causing the flesh of fish to soften.The degradation of fribrillin and a variety of endogenous proteases of the flesh of fish are close
Correlation, in the flesh of fish degradation of the collagen during refrigeration there may be a variety of degradation pathways, the present invention from spice preferably
Rhizoma Chuanxiong, purple perilla, ginger prepare prefabricated flesh of fish meat modifier out, achieve the purpose that improve meat, may due to Rhizoma Chuanxiong, purple perilla,
Contain aldehyde, phenolic substances in ginger, can be used as the crosslinking agent of collagen, while also playing the role of certain inhibition clostridiopetidase A, solves
This field flesh of fish prefabrication meat softens in cold storage procedure " problem " is increasing flesh of fish hardness, causes drop subsensitivety simultaneously,
With preferable anti-corrosion effect.
The endogenous collagenase activity of the flesh of fish meat modifier processing group flesh of fish made from the fresh flesh of fish and embodiment 3 changes
It is shown in Table 4.The endogenous collagenase activity variation numerical value of the flesh of fish is enzyme activity during refrigeration, and unit is the U/100g flesh of fish.
Table 4
| Storage time (day) | The fresh flesh of fish | Processing group |
| 0 | 51.14 | 12.78 |
| 1 | 42.08 | 9.12 |
| 2 | 29.26 | 7.87 |
| 3 | 18.24 | 5.14 |
| 4 | 17.78 | 4.78 |
| 5 | 16.68 | 4.54 |
As can be seen that the present invention preferably goes out Rhizoma Chuanxiong, purple perilla, ginger from spice prepares prefabricated flesh of fish meat modifier,
Achieve the purpose that improve meat there may be certain inhibition clostridiopetidase A due to containing aldehyde, phenolic substances in Rhizoma Chuanxiong, purple perilla, ginger
Effect.
Collagen is the main component for constituting exomysium, and collagenolysis increases or content reduction can all make under meat toughness
Drop and livestock meat are different, and livestock meat can obtain fresh and tender mouthfeel by enzymatic hydrolysis, and if the flesh of fish by self collagen enzyme hydrolysis,
It can then fluff soft, influence mouthfeel, while be also the main feature of meat deterioration.Due to there is stringent food addition in marine industry
Agent specification, general substance cannot be used for the processing of aquatic products prefabrication.And spice belongs to food ingredient, does not limit use, this hair
Bright preferably Rhizoma Chuanxiong, purple perilla, ginger prepare prefabricated flesh of fish meat modifier out from spice, achieve the purpose that improve meat, can
The crosslinking agent of collagen can be can be used as, while also having certain inhibition glue due to containing aldehyde, phenolic substances in Rhizoma Chuanxiong, purple perilla, ginger
The effect of protoenzyme.Meanwhile inventor preferably goes out the proportion of Rhizoma Chuanxiong, purple perilla, ginger in prefabricated flesh of fish meat modifier, realizes pre-
While the fish flesh of fish processed best texture, moreover it is possible to realize preferable antisepsis.Inventors have found that purple perilla, Rhizoma Chuanxiong are for anti-oxidant
It, may be due to anti-in the anti-oxidizing compounds and Rhizoma Chuanxiong such as Rosmarinic acid in purple perilla there are certain synergistic effect between effect
There is synergistic effect in bacterium active material.
Rhizoma Chuanxiong, purple perilla, ginger are added to the water by the present invention, after impregnating 20~90min, composite phosphate are added, is placed in not
In rust steel container it is closed in boil 15~40min after, 1~10 DEG C/min is rapidly cooled to 0~5 DEG C, filters to get described prefabricated
Flesh of fish meat modifier realizes optimal increase hardness, weakens the effect of fishlike smell, and preparation method is simple, is suitable for industrialization
Production.The present invention solve this field flesh of fish prefabrication in cold storage procedure meat soften, influence mouthfeel " problem ", increasing
Flesh of fish hardness causes drop subsensitivety simultaneously, has preferable anti-corrosion effect.
Fresh-water fishes are because musculature moisture content is high, epidermal mucus is more, enzyme is made in the flesh of fish as time increases after slaughter
With vigorous, freshness decline, flesh quality deterioration will lead under bacterial action, or even cause food-safety problem.The present invention from
Preferably go out Rhizoma Chuanxiong in spice, purple perilla, ginger prepares prefabricated flesh of fish meat modifier, can achieve the effect that raising meat, deodorization,
While inhibiting allergic reaction, realizes antioxidation, reach preferable fresh-keeping effect, the shelf-life of the prefabricated flesh of fish can be extended.
It should be noted that the above examples are only used to illustrate the technical scheme of the present invention and are not limiting, although referring to preferable
Embodiment describes the invention in detail, those skilled in the art should understand that, it can be to technology of the invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of the technical solution of the present invention, should all be covered in this hair
In bright scope of the claims.
Claims (10)
1. a kind of prefabricated flesh of fish meat modifier, it is characterised in that: including,
With total mass of raw material for 100%, by percentage to the quality, Rhizoma Chuanxiong 0.05~1.5%, purple perilla 0.05~3%, ginger powder 0.05
~3%, composite phosphate 0.1~0.5%, remainder is water.
2. prefabricated flesh of fish meat modifier as described in claim 1, it is characterised in that: the Rhizoma Chuanxiong is 0.5~0.8%, purple
Soviet Union is 1~1.5%, ginger powder is 1~1.5%, composite phosphate 0.2~0.4%.
3. prefabricated flesh of fish meat modifier as claimed in claim 1 or 2, it is characterised in that: the Rhizoma Chuanxiong is 0.5%, purple perilla
For 1%, ginger powder 1%, composite phosphate 0.2%.
4. a kind of preparation method of prefabricated flesh of fish meat modifier as described in claim 1, it is characterised in that: including,
Pretreatment of raw material: Rhizoma Chuanxiong, purple perilla, ginger are crushed, spare；
It prepares prefabricated flesh of fish meat modifier: Rhizoma Chuanxiong, purple perilla, ginger is added to the water, after impregnating 20~90min, be added compound
Phosphate is placed in closed in rustless steel container after boiling 15~40min, is rapidly cooled to 0~5 DEG C, is filtered to get described pre-
Flesh of fish meat modifier processed.
5. the preparation method of prefabricated flesh of fish meat modifier as claimed in claim 4, it is characterised in that: the raw material is located in advance
Reason, wherein Rhizoma Chuanxiong, purple perilla, ginger crush, and are crushed to 40~120 mesh.
6. the preparation method of prefabricated flesh of fish meat modifier as claimed in claim 4, it is characterised in that: described to prepare prefabricated fish
Meat meat modifier, wherein soaking time 40min.
7. the preparation method of prefabricated flesh of fish meat modifier as claimed in claim 4, it is characterised in that: described to prepare prefabricated fish
Meat meat modifier, wherein boiling time 30min.
8. the preparation method of prefabricated flesh of fish meat modifier as claimed in claim 4, it is characterised in that: the rapid cooling,
Cooling rate is 1~10 DEG C/min.
9. the preparation method of the prefabricated flesh of fish meat modifier as described in claim 4 or 8, it is characterised in that: described cold rapidly
But, being cooled to temperature is 0~1 DEG C.
10. the preparation method of prefabricated flesh of fish meat modifier as claimed in claim 9, it is characterised in that: the temperature is 0
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910306207.4A CN109874993B (en) | 2019-04-17 | 2019-04-17 | Prefabricated fish meat modifier and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910306207.4A CN109874993B (en) | 2019-04-17 | 2019-04-17 | Prefabricated fish meat modifier and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109874993A true CN109874993A (en) | 2019-06-14 |
| CN109874993B CN109874993B (en) | 2022-07-22 |
Family
ID=66937614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910306207.4A Expired - Fee Related CN109874993B (en) | 2019-04-17 | 2019-04-17 | Prefabricated fish meat modifier and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109874993B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04126053A (en) * | 1990-09-14 | 1992-04-27 | Taiyo Fishery Co Ltd | Production of ground fish meat |
| JP2004242646A (en) * | 2003-02-12 | 2004-09-02 | Tokyo Univ Of Agriculture | Method for producing fermented fish sauce |
| TW201000026A (en) * | 2008-06-25 | 2010-01-01 | Ogawa & Co Ltd | An agent for improving the taste of potassium salts or potassium salt-containing foods and drinks |
| CN102919897A (en) * | 2012-11-28 | 2013-02-13 | 江南大学 | Preparation method of fish meat fermented salad Salame |
| CN106720196A (en) * | 2016-12-13 | 2017-05-31 | 江南大学 | A kind of preparation method for pickling fresh-keeping liquid and pickle fresh-keeping liquid and applied with it |
| CN109527438A (en) * | 2018-10-30 | 2019-03-29 | 浙江工业大学 | A kind of the lock perfume (or spice) control taste and its flavor improvement method of the flesh of fish |
-
2019
- 2019-04-17 CN CN201910306207.4A patent/CN109874993B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04126053A (en) * | 1990-09-14 | 1992-04-27 | Taiyo Fishery Co Ltd | Production of ground fish meat |
| JP2004242646A (en) * | 2003-02-12 | 2004-09-02 | Tokyo Univ Of Agriculture | Method for producing fermented fish sauce |
| TW201000026A (en) * | 2008-06-25 | 2010-01-01 | Ogawa & Co Ltd | An agent for improving the taste of potassium salts or potassium salt-containing foods and drinks |
| CN102919897A (en) * | 2012-11-28 | 2013-02-13 | 江南大学 | Preparation method of fish meat fermented salad Salame |
| CN106720196A (en) * | 2016-12-13 | 2017-05-31 | 江南大学 | A kind of preparation method for pickling fresh-keeping liquid and pickle fresh-keeping liquid and applied with it |
| CN109527438A (en) * | 2018-10-30 | 2019-03-29 | 浙江工业大学 | A kind of the lock perfume (or spice) control taste and its flavor improvement method of the flesh of fish |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109874993B (en) | 2022-07-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103519209B (en) | Production method of instant pork chops | |
| CN103444838B (en) | Fish preservative and preparation method thereof | |
| CN103300405B (en) | Processing method of wormwood, green tea and jujube sausage | |
| CN105166951A (en) | Pan-fried beef steak with black pepper and preparation method thereof | |
| CN103340432A (en) | Method for processing normal-temperature storage type roasted goose | |
| CN106261461A (en) | A kind of Fructus Myricae rubrae total flavones fresh-keeping liquid and the application in preservation of fishery thereof | |
| CN106333263A (en) | Processing method for keep quality and freshness of black-bone chicken meat product | |
| CN105266064A (en) | Beef steak production method | |
| CN104886635A (en) | Preparation method of glossy ganoderma tomato sausages and products of glossy ganoderma tomato sausages | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| Latif | Effect of marination on the quality characteristics and microstructure of chicken breast meat cooked by different methods | |
| CN103652397A (en) | Feed for improving Qinghai yak meat quality and preparation method thereof | |
| CN108740333A (en) | A kind of pet food composition and preparation method thereof | |
| CN109757677A (en) | It is a kind of can preservation under room temperature high-moisture non-fried flavor fish processing method | |
| CN109874993A (en) | A kind of prefabricated flesh of fish meat modifier and preparation method thereof | |
| CN105266063A (en) | Curried beef steak | |
| CN105661347A (en) | Method for making braised pigskin with soy sauce | |
| CN109349589A (en) | A kind of less salt rush digestion pickled material for meat products | |
| CN104522695A (en) | Preparation method of bamboo-leaf preserved meat | |
| CN106954833A (en) | A kind of halogen material and its processing method | |
| CN103598605B (en) | Processing method for marinated meat product containing asiatic bilberry leaf pigment | |
| CN105815692A (en) | Andrias-davidanus dried meat floss and processing method thereof | |
| Zolfaghari et al. | Quality preservation of salted, vacuum packaged and refrigerated mahi sefid (Rutilus frisii kutum) fillets using an onion (Allium cepa) extract | |
| CN105494961A (en) | Traditional Chinese medicine feed capable of improving beef quality and preparation method thereof | |
| Reddy et al. | Effect of buckwheat flour on quality characteristics of chevon sausages |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20220722 |