CN111165558A - Fresh-keeping ice for salmon sushi slices and preparation method thereof - Google Patents
Fresh-keeping ice for salmon sushi slices and preparation method thereof Download PDFInfo
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Images
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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides fresh-keeping ice for salmon sushi slices and a preparation method thereof. The method disclosed by the invention has the advantages that under the condition that no cold storage agent is used, all edible and nontoxic components are used for preparing the fresh-keeping ice, the ice melting time is effectively prolonged, the situation that the periphery of the salmon sushi slices is continuously in a low-temperature state is ensured, the oxidation rate of the salmon sushi slices is reduced, and the problem that the salmon is easy to decay in the fresh-keeping process is solved.
Description
Technical Field
The invention belongs to the technical field of aquatic product preservation, and particularly relates to fresh-keeping ice for salmon sushi slices and a preparation method thereof.
Background
Salmon (Oncorhynchus), also called a saunders fish or a salmones fish, has fresh orange or red meat, delicious meat quality and good nutrition and is called as the "emperor of the icy sea". In recent years, with the rapid development of the uncooked food industry, salmon is regarded as one of the superior raw materials by consumers. The salmon has few scales and small spines, orange red flesh, tender and delicious meat, smooth mouthfeel and rich unsaturated fatty acid, and can effectively reduce blood fat and blood cholesterol and prevent and treat cardiovascular diseases after being frequently eaten. The uncooked food is prepared by bleeding live fish, slicing fish, removing fish bone, slicing or slicing into diamond-shaped thick slices, filling ice blocks, spreading fish slices on ice surface, and adding soy sauce, mustard, lemon slices, etc. The salmon is mainly eaten uncooked, so the requirements on the safety and the freshness of the salmon are strict. The salmon is rich in nutrients such as protein, unsaturated fatty acid and the like due to high water content, and is easily influenced by factors such as self enzyme, external microorganisms and the like in the low-temperature preservation process, so that the color, the texture and the like of the salmon meat are deteriorated. Therefore, the research on the preservation technology which can ensure that the salmon fillet is safer and fresher in the preservation process is particularly important.
At present, the edible salmon fillet is mainly prepared by placing the fillet on a traditional low-temperature fresh-keeping ice block, so that the taste and quality of the salmon fillet are maintained in a relatively low-temperature environment. However, the traditional ice block for low-temperature preservation only can be cooled, the cold accumulation performance is poor, the ice block melting speed is high, after the ice block is melted, the ambient temperature around the salmon fillet is greatly fluctuated, and the salmon fillet exposed in the air is in contact with oxygen, so that rancidity is caused after oxidation, and the salmon fillet is easily polluted by aerobic microorganisms and rapidly deteriorates. Leading to the color, the texture and the quality of the salmon preserved by the traditional ice cubes to be reduced.
In addition, when some fresh-keeping ice is prepared, cold storage agents with different proportions are added in order to prolong the ice melting time. For example, chinese patent application CN106665791A "an ice for slightly freezing and keeping food fresh" uses sodium chloride, propylene glycol and sodium polyacrylate as raw materials, wherein propylene glycol is one of the commonly used cold-storage agents, has low toxicity, and once mixed into food and drink, there is a risk of causing kidney disorder, and thus, some countries have prohibited the use of propylene glycol in the food industry. Meanwhile, most of the cold storage agents are toxic and cannot directly contact with food, and few of the cold storage agents are non-toxic, but are not edible and cannot directly contact with food.
Disclosure of Invention
The invention aims to provide fresh-keeping ice for salmon sushi slices and a preparation method and application thereof.
The purpose of the invention is realized by the following technical scheme:
the fresh-keeping ice for the salmon sushi slices is prepared from the following raw materials in parts by weight:
inulin 0.1-0.8
Rosemary extract 1-3
Natamycin 0.05-0.1
Potassium sorbate 0.1-0.3
Sodium chloride 0.5-2
Acacia gum 0.01-0.03
93-99 parts of water.
Further, the water is lemon ginger juice.
The preparation method of the fresh-keeping ice for the salmon sushi slices comprises the following steps:
weighing the raw materials according to the weight part ratio, firstly dissolving the Arabic gum in water at 50-70 ℃, adding other raw materials after the solution is cooled, uniformly stirring until the raw materials are completely dissolved to obtain a compound solution, and freezing the obtained compound solution to prepare the fresh-keeping ice.
Further, the water is lemon ginger juice, and the preparation method comprises the following steps: selecting fresh and plump lemons, and cleaning fresh ginger according to the following steps: weighing fresh ginger according to the ratio of 1-3: 1, adding 100 times of water, juicing, and filtering to obtain the lemon ginger juice.
Compared with the prior art, the invention has the beneficial effects that:
1. compared with the traditional low-temperature fresh-keeping ice, the invention solves the problems that the fresh-keeping ice has short cold storage time and is easy to be oxidized and polluted in the fresh-keeping process of the salmon fillet, so that the quality is easy to deteriorate; the ice melting time of the fresh-keeping ice prepared by the invention is obviously prolonged, so that the salmon fillet is kept in a low-temperature state at the periphery when being fresh, the temperature floating degree is smaller than that of the traditional fresh-keeping ice, the oxidation rate of the salmon is further slowed down, the breeding of microorganisms and putrefying bacteria is inhibited, and the salmon fillet after being fresh is better in color and taste than the traditional fresh-keeping fillet.
2. The processing technology of the fresh-keeping ice for the salmon sushi slices is simple, the selected preparation raw materials are easy to obtain and are all edible and non-toxic components, the fresh-keeping ice is suitable for the salmon sushi slice selling terminals such as restaurants and supermarkets, the fresh-keeping ice can be recycled, the problem of serious energy consumption of large-scale refrigeration equipment is solved, and the ice is low-carbon, environment-friendly and convenient to popularize and use.
3. Rosmarinus officinalis (Rosmarinus officinalis) is a plant belonging to the genus Rosmarinus officinalis extract of the family Labiatae, belongs to perennial plants, and is currently cultivated in many places in China. In the fresh-keeping ice of the salmon sushi slices, the selected rosemary extract is extracted from fresh rosemary extract leaves, is a natural antioxidant with good oxidation resistance, has a bacteriostatic function, mainly has the functions of removing hydroxyl radicals, lipid peroxidation radicals, bacteriostasis and the like, and is widely applied to the industries of foods, medicines and cosmetics in recent years. The natural oxidation resistance of the rosemary extract is applied to the preservation technology of the salmon, so that the problem of easy decay in the process of preserving the salmon can be solved; in addition, the freshly squeezed lemon ginger juice is rich in various nutrient substances, vitamin C in the components has the functions of color protection and antioxidation, volatile gingerol, shogaol and other components in the fresh ginger can dissolve trimethylamine, the fresh taste is enhanced, and the effects of removing and covering fishy smell and the like are achieved; the sodium chloride, the potassium sorbate and the natamycin have the function of antisepsis; inulin is plant polysaccharide and has water retention property, and acacia has good cold accumulation effect.
Drawings
FIG. 1 is a graph showing the ice melting curves of fresh ice prepared in different examples and comparative examples.
Detailed Description
Example 1
The embodiment provides fresh-keeping ice for salmon sushi slices, which is prepared from the following raw materials in parts by weight:
inulin 0.1
Natamycin 0.05
Potassium sorbate 0.3
Arabic gum 0.01
Lemon ginger juice 94.54.
The preparation method of the lemon ginger juice comprises the following steps: selecting fresh and plump lemons, and cleaning fresh ginger according to the following steps: weighing fresh ginger, adding 100 times of water, juicing, and filtering to obtain the lemon ginger juice, wherein the ratio of the fresh ginger is =2: 1.
The preparation method of the fresh-keeping ice comprises the following steps:
weighing the raw materials according to the weight part ratio, firstly dissolving Arabic gum in lemon ginger juice at 60 ℃, adding other raw materials after the solution is cooled, uniformly stirring until the arabic gum is completely dissolved to obtain a compound solution, and freezing the compound solution to prepare the fresh-keeping ice.
Example 2
The embodiment provides fresh-keeping ice for salmon sushi slices, the raw materials and the preparation method adopted in the embodiment are the same as those in embodiment 1, and the weight parts of the raw materials are as follows:
inulin 0.5
Natamycin 0.1
Potassium sorbate 0.2
Sodium chloride 0.5
Arabic gum 0.02
97.68 of lemon and ginger juice.
Example 3
The embodiment provides fresh-keeping ice for salmon sushi slices, the raw materials and the preparation method adopted in the embodiment are the same as those in embodiment 1, and the weight parts of the raw materials are as follows:
inulin 0.8
Natamycin 0.1
Potassium sorbate 0.1
Arabic gum 0.03
Lemon ginger juice 95.97.
The application of the ice refreshments described in the above examples 1-3 to the preservation of salmon sushi pieces:
firstly, selecting fresh salmon, washing the salmon with sterile water, and cutting into uniform salmon sushi slices of 5 × 0.3 cm; then, the fresh-keeping ice was broken, and the cleaned salmon sushi slices were spread on the broken fresh-keeping ice for storage, which was an experimental group.
In addition, two control groups were set: ice cubes were prepared separately from pure water and 2% sodium chloride and the uniform salmon sushi slices cut into 5 x 0.3cm pieces were also placed on crushed ice for storage.
The specific steps of crushing ice and preserving freshness are as follows: each group of fresh-keeping ice is placed in a stainless steel tray, salmon sushi slices are flatly laid on each group of crushed ice to be stored at room temperature, and the fresh-keeping crushed ice is supplemented every 90 minutes in the storage process, so that the salmon sushi slices are always kept on the crushed ice.
The fresh-keeping ice melting curves of the test group and the control group are performed, the color difference, the texture and the pH value of the salmon preserved by using different fresh-keeping ice are measured, and the detection results are shown in figure 1 and table 1.
Table 1: the salmon sushi slices have color difference, texture and pH value after being kept fresh for 12h by using fresh-keeping ice
Measurement of color difference: the L value is measured by measuring the gloss of the surface of the salmon sushi sheet through the change of the brightness value, and the freshness of the salmon sushi sheet is reduced along with the extension of the storage time, so that the surface loses gloss, and the L value is reduced. In the same storage time, the L value of the ice-cube-preserved salmon sushi slices prepared from the control group 1-water and the control group 2-salt is smaller than that of the ice-cube-preserved salmon sushi slices prepared in the examples 1-3, which shows that the ice-cubes prepared in the examples 1-3 can better maintain the water content in the salmon meat due to the action of the water-retaining substance, so that the freshness of the salmon sushi slices is protected and the surface of the salmon sushi slices is glossy.
a value: the value of a is positive, which means that the color is reddish, and the larger the value of a, the reddish is, and the lower the value of redness is with the decrease in freshness of salmon sushi sheet. According to the measurement result of the value a, the salmon sushi slices prepared in the examples 1 to 3 after being kept fresh by the fresh-keeping ice have larger red value than that of the control group 1 to 2, which shows that the fresh-keeping ice of the examples 1 to 3 has good fresh-keeping effect.
the △ E value is the total color difference value of the sample, the larger the △ E is, the deeper the color change of the salmon sushi slices is, which is mainly caused by vigorous activity of microorganisms on the surfaces of the salmon sushi slices, the △ E value of the examples 1-3 is smaller than that of the control groups 1-2, which indicates that the fresh-keeping ice prepared by the examples 1-3 has good bacteriostatic and fresh-keeping effects, such as added rosemary extract, and the like, and the microorganisms on the surfaces of the salmon sushi slices after fresh keeping do not have vigorous surfaces of the control groups 1-2.
Hardness, elasticity, recovery: the freshness of the salmon sushi slices was measured by measuring the texture structure of the salmon sushi slices after 12 hours of preservation. During the storage process of the salmon sushi slices, the muscles are decomposed, softened and putrefied along with the action of enzymes and microorganisms, and the hardness, elasticity and resilience of the salmon sushi slices are reduced. Compared with the control group 1-2, the examples 1-3 can relieve the reduction of hardness, elasticity and recoverability of the salmon after preservation, and show that the examples 1-3 have better preservation effect.
pH value: is an important index for judging the freshness of the product, the pH value of the salmon sushi slices rises along with storage, because under the action of microorganisms and autolytic enzymes, a large amount of protein is decomposed to generate amines and other nitrogen-containing compounds, and finally, the content of alkaline nitrogen-containing compounds is increased to cause the pH value to rise. The pH value of the salmon sushi slices preserved by the fresh ice prepared in the examples 1-3 is lower than that of the control group 1-2, which shows that the fresh ice prepared in the examples 1-3 has good bacteriostatic and fresh-keeping effects.
Claims (4)
1. The fresh-keeping ice for the salmon sushi slices is characterized in that raw materials for preparing the fresh-keeping ice comprise inulin, rosemary extract, natamycin, potassium sorbate, sodium chloride, Arabic gum and water, and the raw materials comprise the following components in parts by weight:
inulin 0.1-0.8
Rosemary extract 1-3
Natamycin 0.05-0.1
Potassium sorbate 0.1-0.3
Sodium chloride 0.5-2
Acacia gum 0.01-0.03
93-99 parts of water.
2. The ice-based freshness ice of claim 1, wherein the water is lemon ginger juice.
3. A method for preparing the ice for the fresh-keeping of salmon sushi slices as set forth in claim 1 or 2, comprising the steps of:
weighing the raw materials according to the weight part ratio of claim 1, firstly dissolving the Arabic gum in water at 50-70 ℃, adding other raw materials after the solution is cooled, uniformly stirring until the raw materials are completely dissolved to obtain a compound solution, and freezing the compound solution to prepare the fresh-keeping ice.
4. The method according to claim 3, wherein the water is lemon ginger juice, and the method comprises: selecting fresh and plump lemons, and cleaning fresh ginger according to the following steps: weighing fresh ginger according to the ratio of 1-3: 1, adding 100 times of water, juicing, and filtering to obtain the lemon ginger juice.
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