CN117378654A - Fish meat anti-corrosion fresh-keeping method - Google Patents
Fish meat anti-corrosion fresh-keeping method Download PDFInfo
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- CN117378654A CN117378654A CN202311581788.5A CN202311581788A CN117378654A CN 117378654 A CN117378654 A CN 117378654A CN 202311581788 A CN202311581788 A CN 202311581788A CN 117378654 A CN117378654 A CN 117378654A
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 26
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- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 2
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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
- A23B4/02—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
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
-
- 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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of food preservation, and discloses a fish preservation method, which comprises the following steps: removing scales and viscera of fish, immersing in salt solution for immersing, flushing with ice water, draining, immersing in fresh-keeping solution A for immersing, fishing out, and draining to form a first fresh-keeping layer on the surface of fish meat; then immersing in the preservation solution B for immersing, taking out and draining to coat a second preservation layer on the first preservation layer, vacuum-packaging with a preservation bag and refrigerating to realize the preservation and fresh-keeping of the fish meat. According to the invention, the fish meat is dehydrated to a certain extent through salt impregnation, the inhibition of microorganism growth is facilitated, the flavor-enjoying period of the fish meat is prolonged, and then the composite preservative film formed by the first preservative layer and the second preservative layer is sequentially formed on the surface of the fish meat, so that the oxidation, biogenic amine accumulation and texture softening in the fish meat are inhibited, the deterioration of the fish meat is greatly delayed, the freshness is improved, and the flavor-enjoying period of the fish meat is greatly prolonged.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a fish preservation method.
Background
The fish has the characteristics of tender and delicious meat quality and rich nutrition, and is a good way for the human body to obtain some vitamins and minerals. However, fish meat is a very perishable food, and if not properly preserved, is spoiled during storage due to changes in metabolism, microbial activity and external factors, thereby losing eating quality.
In the prior art, the fish meat is generally preserved in a long-term freezing mode to prolong the flavor-enjoying period of the fish meat, but the repeated freezing and thawing of the fish meat can be caused by the fluctuation of the freezing temperature or the power failure in the freezing process, so that the quality of the fish meat is seriously affected, and nutrition loss is easily caused when the fish meat is thawed before eating, so that the eating value of the fish meat is reduced. And the fresh-keeping film is adopted for wrapping and then is refrigerated, so that microorganisms cannot be effectively inhibited, and the fresh-keeping time is short. That is, the preservation method in the prior art cannot effectively realize the preservation and fresh-keeping of the fish.
Therefore, the invention provides a fish preservation method.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides a fish meat anti-corrosion and fresh-keeping method, and the fish meat subjected to scale removal and viscera removal is immersed by adopting the salt solution, so that the fish meat is dehydrated to a certain extent by salt immersion, and meanwhile, the inhibition of microorganism growth is facilitated, and the flavor-appreciation period of the fish meat is prolonged. And then sequentially forming a composite preservative film formed by the first preservative layer and the second preservative layer on the surface of the fish meat so as to inhibit oxidation, biogenic amine accumulation and texture softening in the fish meat, thereby greatly delaying the deterioration of the fish meat, improving the freshness and greatly prolonging the flavor-enjoying period of the fish meat.
The invention discloses a fish preservation method, which is realized by the following technical scheme:
the invention provides a fish preservation method, which comprises the following steps:
removing scales and viscera of fish, immersing the fish in a salt solution for the first immersion treatment, and then flushing and draining with ice water to obtain pretreated fish meat;
immersing the pretreated fish meat in the preservative solution A, carrying out a second immersion treatment, fishing out and draining to form a first preservative layer on the surface of the fish meat;
immersing the fish meat wrapped with the first fresh-keeping layer in the fresh-keeping liquid B, carrying out a third immersion treatment, fishing out and draining to cover the first fresh-keeping layer with a second fresh-keeping layer, vacuum packaging with a fresh-keeping bag, and refrigerating to realize the anti-corrosion fresh-keeping of the fish meat;
wherein the fresh-keeping liquid A consists of pericarpium Granati powder, carboxymethyl chitosan, gelatin and a solvent A;
the fresh-keeping liquid B consists of lemon grass essential oil, clove oil, tea polyphenol, konjak glucomannan and a solvent B.
Preferably, in the fresh-keeping liquid A, the dosage ratio of the pericarpium Granati powder, the carboxymethyl chitosan, the gelatin and the solvent A is 0.2g to 1-2 g to 5-10 g to 100mL;
the solvent A is prepared by mixing ethanol and water according to the volume ratio of 1-2:4-5.
Preferably, the fresh-keeping liquid A is prepared by the following steps:
respectively weighing pericarpium Granati powder, carboxymethyl chitosan, gelatin, ethanol and water according to the proportion;
putting pericarpium Granati powder into ethanol for ultrasonic treatment to obtain solution A;
uniformly dispersing carboxymethyl chitosan in water with half dosage to obtain a solution B;
uniformly dispersing gelatin in the other half of water, and treating at 55-65 ℃ for 20-40 min to obtain gelatin solution;
and (3) uniformly mixing the solution A and the solution B, adding the gelatin solution, and uniformly mixing through first stirring to obtain the preservative solution A.
Preferably, the frequency of the ultrasonic wave is 40kHz, and the ultrasonic wave time is 20-40 min.
Preferably, in the fresh-keeping liquid B, the dosage ratio of the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the solvent B is 0.4-0.6 g:0.4-0.6 g:1-3 g:0.5-1.5 g:100mL;
the solvent B is one or two of ethanol and water.
Preferably, the fresh-keeping liquid B is prepared by the following steps:
according to the proportion, the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the solvent B which are in corresponding mass are weighed; equally dividing the solvent B into two parts for standby;
uniformly dispersing konjak glucomannan in one part of the solvent B to obtain a solution C;
uniformly dispersing tea polyphenol in the other part of the solvent B, and then sequentially adding lemon grass essential oil and clove oil, and uniformly mixing to obtain a solution D;
and mixing the solution C with the solution D, and then stirring for the second time to obtain the fresh-keeping solution B.
Preferably, the concentration of the common salt solution is 8% -12%.
Preferably, the dipping temperature of the first dipping treatment is 10-20 ℃ and the dipping time is 20-40 min;
preferably, the second impregnation treatment and the third impregnation treatment are performed before the impregnation for 5 to 10 minutes under the vacuum pressure of 5 to 10kPa, and the normal pressure is restored and the impregnation is performed under the normal pressure for 10 to 20 minutes.
Preferably, the pericarpium Granati powder is prepared by the following steps:
freeze-drying fresh pericarpium Granati at-50 to-40 ℃ for 72-100 h, crushing, and sieving with a 80-100 mesh sieve to obtain pericarpium Granati powder.
Compared with the prior art, the invention has the following beneficial effects:
the invention firstly adopts the salt solution to impregnate the fish after removing scales and viscera, so as to dehydrate the fish to a certain extent through the salt impregnation, simultaneously being beneficial to inhibiting the growth of microorganisms and prolonging the flavor-enjoying period of the fish. And then sequentially forming a composite preservative film formed by the first preservative layer and the second preservative layer on the surface of the fish meat so as to inhibit oxidation, biogenic amine accumulation and texture softening in the fish meat, thereby greatly delaying the deterioration of the fish meat, improving the freshness and greatly prolonging the flavor-enjoying period of the fish meat.
The invention takes the pericarpium Granati powder, carboxymethyl chitosan and gelatin as the main components of the fresh-keeping liquid A. In the preparation process of the preservative solution A, the pomegranate rind powder is dispersed in the ethanol by adopting an ultrasonic mode, so that the ultrasonic wave can not only improve the dispersion uniformity of the pomegranate rind powder, but also promote the dissolution of active ingredients in the pomegranate rind powder in the ethanol, so that the oxidation of fish meat is inhibited through the active ingredients in the pomegranate rind powder, and further the spoilage of fish meat is delayed.
According to the invention, the carboxymethyl chitosan and the gelatin are respectively dissolved in water, the solution B formed by the carboxymethyl chitosan and the water has good adhesiveness, and then the solution B is uniformly mixed with the solution A, so that the pericarpium Granati powder and the active ingredients dissolved in the ethanol of the pericarpium Granati powder can be uniformly dispersed in the carboxymethyl chitosan solution, and then the gelatin solution is added for stirring treatment, so that the carboxymethyl chitosan and the gelatin can be fully mixed and tightly connected to form a network gel structure, and the network gel structure is favorable for improving the adhesiveness of the fresh-keeping solution A on the surface of fish meat. Meanwhile, during the stirring process, the pericarpium Granati powder and the active ingredients dissolved in the ethanol are uniformly dispersed in the network gel structure, and the pericarpium Granati powder contains plant fibers, so that the toughness of a first fresh-keeping layer formed after the fresh-keeping liquid A is solidified can be improved; the active ingredients in the pomegranate rind powder can effectively inhibit the oxidation of fish meat, so that the spoilage of fish meat is further delayed.
According to the invention, the lemon grass essential oil, the clove oil, the tea polyphenol and the konjak glucomannan are used as main components of the preservative solution B, wherein the konjak glucomannan and the carboxymethyl chitosan in the first preservative layer have good biocompatibility, so that the preservative solution B is adhered to the first preservative layer and forms a second preservative layer.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below.
The invention provides a fish preservation method, which comprises the following steps:
step 1, removing scales and viscera of fish, immersing the fish in a salt solution for the first immersion treatment, and then flushing and draining with ice water to obtain pretreated fish meat;
step 2, immersing the pretreated fish meat in the preservative solution A, carrying out a second immersion treatment, fishing out and draining to form a first preservative layer on the surface of the fish meat;
and 3, immersing the fish meat wrapped with the first fresh-keeping layer in the fresh-keeping liquid B, carrying out a third immersion treatment, fishing out, and draining to cover a second fresh-keeping layer on the first fresh-keeping layer, vacuum packaging with a fresh-keeping bag, and refrigerating to realize the anti-corrosion fresh-keeping of the fish meat.
In the invention, when the fish is subjected to scale removal and viscera removal, water washing is avoided, so that water is prevented from remaining in the fish meat after water washing, and the spoilage of the fish meat can be accelerated. The invention directly removes scales and viscera of fish, and then immerses the fish in the salt solution for dipping treatment, so that the fish is directly contacted with the salt solution, the fish is dehydrated to a certain extent by the salt dipping, and the invention is beneficial to inhibiting the growth of microorganisms and prolonging the flavor-appreciation period of the fish. In order to ensure that the flavor-seeking period of the fish meat can be prolonged by the first immersion treatment, the concentration of the salt solution used in the first immersion treatment is preferably 8% -12%, the immersion temperature is 10-20 ℃, and the immersion time is 20-40 min.
The invention preferably adopts a mode of coating the coating layer by layer to realize the further fresh-keeping effect on the fish, namely, the pretreated fish is sequentially subjected to the dipping treatment in the fresh-keeping liquid A and the fresh-keeping liquid B so as to form the fresh-keeping film formed by compounding the first fresh-keeping layer and the second fresh-keeping layer on the surface of the fish, thereby realizing the anti-corrosion fresh-keeping of the fish. In order to fully immerse the fresh-keeping liquid A and the fresh-keeping liquid B in the fish meat to realize corrosion prevention and fresh keeping of the fish meat, the invention firstly dips for 5 to 10 minutes at a vacuum pressure of 5 to 10kPa and then returns to normal pressure and dips for 10 to 20 minutes under the normal pressure when the second dipping treatment and the third dipping treatment are carried out. The invention is not limited to the specific solid-to-liquid ratio of the three times of the dipping treatment, and the fish meat is ensured to be completely immersed in the dipping liquid in the dipping treatment process, so that the surface of the fish meat is fully contacted with the dipping liquid.
The invention takes pericarpium Granati powder, carboxymethyl chitosan and gelatin as main components of the preservation solution A, and prepares the preservation solution A by the three main components and a solvent A consisting of ethanol and water through the following steps:
1) According to the proportion of the pericarpium Granati powder, the carboxymethyl chitosan, the gelatin and the solvent A with the dosage ratio of 0.2g to 1-2 g to 5-10 g to 100mL, respectively weighing pericarpium Granati powder, the carboxymethyl chitosan, the gelatin, the ethanol and the water with corresponding mass for standby;
2) Putting pericarpium Granati powder into ethanol for ultrasonic treatment to obtain solution A;
3) Uniformly dispersing carboxymethyl chitosan in water with half dosage to obtain a solution B;
4) Uniformly dispersing gelatin in the other half of water, and treating at 55-65 ℃ for 20-40 min to obtain gelatin solution;
5) And (3) uniformly mixing the solution A and the solution B, adding the gelatin solution, and uniformly mixing through first stirring to obtain the preservative solution A.
In the preparation process of the preservative solution A, the pomegranate rind powder is dispersed in the ethanol by adopting an ultrasonic mode, so that the ultrasonic can not only improve the dispersion uniformity of the pomegranate rind powder, but also promote the dissolution of active ingredients in the pomegranate rind powder in the ethanol, so that the oxidation of fish meat is inhibited through the active ingredients in the pomegranate rind powder, and further the spoilage of fish meat is delayed. In order to ensure that the effective components in the pericarpium Granati powder can be dissolved in ethanol, the ultrasonic process parameters adopted by the invention are as follows: the ultrasonic frequency is 40kHz, and the ultrasonic time is 20-40 min. The pericarpium Granati powder adopted by the invention is obtained by the following steps: freeze-drying fresh pericarpium Granati at-50 to-40 ℃ for 72-100 h, crushing, and sieving with a 80-100 mesh sieve to obtain pericarpium Granati powder.
In the preparation process of the preservation solution A, carboxymethyl chitosan and gelatin are preferably respectively dissolved in water, and after the carboxymethyl chitosan and water form a solution B, the solution B has good adhesiveness, and then the solution B is uniformly mixed with the solution A, so that the pericarpium Granati powder and the active ingredients dissolved in ethanol of the pericarpium Granati powder can be uniformly dispersed in the carboxymethyl chitosan solution, and then the gelatin solution is added for stirring treatment, so that the carboxymethyl chitosan and the gelatin can be fully mixed and tightly connected to form a network gel structure, and the network gel structure is favorable for improving the adhesiveness of the preservation solution A on the surface of fish meat. Meanwhile, during the stirring process, the pericarpium Granati powder and the active ingredients dissolved in the ethanol are uniformly dispersed in the network gel structure, and the pericarpium Granati powder contains plant fibers, so that the toughness of a first fresh-keeping layer formed after the fresh-keeping liquid A is solidified can be improved; the active ingredients in the pomegranate rind powder can effectively inhibit the oxidation of fish meat, so that the spoilage of fish meat is further delayed. Wherein, in order to ensure that the carboxymethyl chitosan and the gelatin can be fully mixed and crosslinked, when preparing gelatin solution, the gelatin is treated for 20-40 min at 55-65 ℃ so as to fully activate the gelatin, thereby being beneficial to the mixed and crosslinked with the carboxymethyl chitosan. And in the first stirring treatment, stirring is carried out at a high speed of 8000-10000 r/min for 2-5 min, and then stirring is carried out at a speed of 2000-4000 r/min for 15-25 min.
The invention takes lemon grass essential oil, clove oil, tea polyphenol and konjak glucomannan as main components of the preservative solution B, and prepares the four main components and the solvent B into the preservative solution B through the following steps:
1) According to the proportion of the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the solvent B with the dosage ratio of 0.4-0.6 g to 1-3 g to 0.5-1.5 g to 100mL, weighing the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the solvent B with corresponding mass; equally dividing the solvent B into two parts for standby;
2) Uniformly dispersing konjak glucomannan in one part of the solvent B to obtain a solution C;
3) Uniformly dispersing tea polyphenol in the other part of the solvent B, and then sequentially adding lemon grass essential oil and clove oil, and uniformly mixing to obtain a solution D;
4) And mixing the solution C with the solution D, and then stirring for the second time to obtain the fresh-keeping solution B.
Wherein the solvent B is one or two of ethanol and water. The konjac glucomannan and the carboxymethyl chitosan in the first fresh-keeping layer have good biocompatibility, so that the fresh-keeping liquid B is adhered to the first fresh-keeping layer and forms a second fresh-keeping layer, and the oxidation resistance and antibacterial activity of the fresh-keeping layer are greatly improved by compounding the lemon grass essential oil, the clove oil and the tea polyphenol, and especially the eugenol in the clove oil can inhibit gram positive bacteria, which are main microorganisms causing fish spoilage, so that the fish spoilage is greatly delayed, and the freshness is improved. Wherein the stirring speed of the second stirring treatment is 500-700 r/min, and the stirring time is 1-3 h.
According to the invention, the fish after scale removal and viscera removal is immersed by adopting the salt solution, so that the fish is dehydrated to a certain extent by salt immersion, and meanwhile, the inhibition of microorganism growth is facilitated, and the taste-enjoying period of the fish is prolonged. And then sequentially forming a composite preservative film formed by the first preservative layer and the second preservative layer on the surface of the fish meat so as to inhibit oxidation, biogenic amine accumulation and texture softening in the fish meat, thereby greatly delaying the deterioration of the fish meat, improving the freshness and greatly prolonging the flavor-enjoying period of the fish meat.
Example 1
The embodiment provides a fish preservation method, which comprises the following steps:
step 1, preparing a fresh-keeping liquid A:
1) Freeze-drying fresh pericarpium Granati at-45deg.C for 80 hr, pulverizing, and sieving with 100 mesh sieve to obtain pericarpium Granati powder;
2) The obtained pericarpium Granati powder, carboxymethyl chitosan, gelatin, ethanol and deionized water are respectively weighed according to the dosage ratio of 0.2g to 1.5g to 7g to 15mL to 75mL, and the pericarpium Granati powder, carboxymethyl chitosan, gelatin, ethanol and water with corresponding mass are prepared for standby;
3) Putting the weighed pericarpium Granati powder into ethanol, and performing ultrasonic treatment at an ultrasonic frequency of 40kHz for 30min to obtain a solution A;
4) Placing the weighed carboxymethyl chitosan into deionized water with half dosage, and stirring at the speed of 500r/min for 20min to obtain solution B;
5) Uniformly dispersing the weighed gelatin in the other half of deionized water, and stirring at a speed of 500r/min for 30min at 60 ℃ to obtain gelatin solution;
6) And after uniformly mixing the solution A and the solution B, adding the obtained gelatin solution, stirring at a high speed of 9000r/min for 3min, and stirring at a speed of 3000r/min for 20min to obtain the fresh-keeping solution A.
Step 2, preparing a fresh-keeping liquid B:
1) According to the proportion of the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the deionized water with the dosage ratio of 0.4-0.6 g to 1-3 g to 0.5-1.5 g to 100mL, weighing the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the deionized water with corresponding mass; dividing deionized water into two parts for standby;
2) Placing the weighed konjak glucomannan into deionized water, and stirring for 20min at the speed of 500r/min to obtain a solution C;
3) Placing the weighed tea polyphenol into another part of deionized water, stirring at the speed of 500r/min for 15min, sequentially adding the weighed lemon grass essential oil and clove oil, and continuously stirring at the speed of 500r/min for 20min to obtain a solution D;
4) And mixing the obtained solution C with the solution D, and stirring at the speed of 600r/min for 2 hours to obtain the fresh-keeping solution B.
Step 3, pretreatment of fish meat:
1) Preparing salt solution with concentration of 10% from salt and deionized water, and placing in 15 deg.C water bath for use;
2) Killing fresh carp, removing scale and viscera without washing, immersing the fish in the salt solution, immersing in water bath at 15 deg.C for 30min, washing with ice water, and draining to obtain pretreated fish.
Step 4, forming a first fresh-keeping layer on the surface of the fish meat:
immersing the pretreated fish meat obtained in the step 3 in the preservative solution A prepared in the step 1, immersing for 8min at the vacuum pressure of 8kPa, recovering normal pressure, immersing for 15min at the normal pressure, taking out, and air-drying under cold air until the fish slices drop-free, so as to form a first preservative layer on the surface of the fish meat.
Step 5, coating a second fresh-keeping layer on the first fresh-keeping layer:
1) Immersing the fish meat wrapped with the first fresh-keeping layer obtained in the step 4 in a fresh-keeping liquid B, carrying out a third immersion treatment, fishing out, and then air-drying under cold air until the fish slices drop-free, so as to wrap a second fresh-keeping layer on the first fresh-keeping layer;
2) Vacuum packaging with fresh-keeping bag, and refrigerating at 0-5deg.C to obtain the final product.
Example 2
The embodiment provides a fish preservation method, which comprises the following steps:
step 1, preparing a fresh-keeping liquid A:
1) Freeze-drying fresh pericarpium Granati at-50deg.C for 72 hr, pulverizing, and sieving with 80 mesh sieve to obtain pericarpium Granati powder;
2) The obtained pericarpium Granati powder, carboxymethyl chitosan, gelatin, ethanol and deionized water are respectively weighed according to the dosage ratio of 0.2g to 1g to 5g to 10mL to 90mL, and the pericarpium Granati powder, carboxymethyl chitosan, gelatin, ethanol and water with corresponding mass are respectively weighed for standby;
3) Putting the weighed pericarpium Granati powder into ethanol, and performing ultrasonic treatment at an ultrasonic frequency of 40kHz for 20min to obtain a solution A;
4) Placing the weighed carboxymethyl chitosan into deionized water with half dosage, and stirring at the speed of 500r/min for 20min to obtain solution B;
5) Uniformly dispersing the weighed gelatin in the other half of deionized water, and stirring at 55 ℃ for 20min at the speed of 500r/min to obtain gelatin solution;
6) Mixing the solution A and the solution B uniformly, adding the obtained gelatin solution, stirring at a high speed of 8000r/min for 2min, and stirring at a speed of 2000r/min for 15min to obtain the fresh-keeping solution A.
Step 2, preparing a fresh-keeping liquid B:
1) Weighing the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the deionized water according to the proportion of the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the deionized water with the corresponding mass according to the proportion of the dosage of 0.4g to 1g to 0.5g to 100mL; dividing deionized water into two parts for standby;
2) Placing the weighed konjak glucomannan into deionized water, and stirring for 20min at the speed of 500r/min to obtain a solution C;
3) Placing the weighed tea polyphenol into another part of deionized water, stirring at the speed of 500r/min for 15min, sequentially adding the weighed lemon grass essential oil and clove oil, and continuously stirring at the speed of 500r/min for 20min to obtain a solution D;
4) And mixing the obtained solution C with the solution D, and stirring at the speed of 500r/min for 1h to obtain the fresh-keeping solution B.
Step 3, pretreatment of fish meat:
1) Preparing salt solution with concentration of 8% from salt and deionized water, and placing in water bath at 10deg.C for use;
2) Killing fresh carp, removing scale and viscera without washing, immersing the fish in the salt solution, immersing in water bath at 10deg.C for 20min, washing with ice water, and draining to obtain pretreated fish.
Step 4, forming a first fresh-keeping layer on the surface of the fish meat:
immersing the pretreated fish meat obtained in the step 3 in the fresh-keeping liquid A prepared in the step 1, immersing for 5min at a vacuum pressure of 5kPa, recovering normal pressure, immersing for 10min at normal pressure, taking out, and air-drying under cold air until the fish slices drop-free, so as to form a first fresh-keeping layer on the surface of the fish meat.
Step 5, coating a second fresh-keeping layer on the first fresh-keeping layer:
1) Immersing the fish meat wrapped with the first fresh-keeping layer obtained in the step 4 in a fresh-keeping liquid B, carrying out a third immersion treatment, fishing out, and then air-drying under cold air until the fish slices drop-free, so as to wrap a second fresh-keeping layer on the first fresh-keeping layer;
2) Vacuum packaging with fresh-keeping bag, and refrigerating at 0-5deg.C to obtain the final product.
Example 3
The embodiment provides a fish preservation method, which comprises the following steps:
step 1, preparing a fresh-keeping liquid A:
1) Freeze-drying fresh pericarpium Granati at-40deg.C for 100 hr, pulverizing, and sieving with 100 mesh sieve to obtain pericarpium Granati powder;
2) The obtained pericarpium Granati powder, carboxymethyl chitosan, gelatin, ethanol and deionized water are weighed according to the dosage ratio of 0.2g to 2g to 10g to 20mL to 80mL, and the pericarpium Granati powder, carboxymethyl chitosan, gelatin, ethanol and water with corresponding mass are respectively weighed for standby;
3) Putting the weighed pericarpium Granati powder into ethanol, and performing ultrasonic treatment at ultrasonic frequency of 40kHz for 40min to obtain solution A;
4) Placing the weighed carboxymethyl chitosan into deionized water with half dosage, and stirring at the speed of 500r/min for 20min to obtain solution B;
5) Uniformly dispersing the weighed gelatin in the other half of deionized water, and stirring at the temperature of 65 ℃ for 20min at the speed of 500r/min to obtain gelatin solution;
6) Mixing the solution A and the solution B uniformly, adding the obtained gelatin solution, stirring at 10000r/min for 5min at high speed, and stirring at 4000r/min for 25min to obtain the fresh-keeping solution A.
Step 2, preparing a fresh-keeping liquid B:
1) Weighing the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the deionized water according to the proportion of the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the deionized water with corresponding mass according to the proportion of the dosage of 0.6g to 3g to 1.5g to 100mL; dividing deionized water into two parts for standby;
2) Placing the weighed konjak glucomannan into deionized water, and stirring for 20min at the speed of 500r/min to obtain a solution C;
3) Placing the weighed tea polyphenol into another part of deionized water, stirring at the speed of 500r/min for 15min, sequentially adding the weighed lemon grass essential oil and clove oil, and continuously stirring at the speed of 500r/min for 20min to obtain a solution D;
4) And mixing the obtained solution C with the solution D, and stirring at the speed of 700r/min for 1h to obtain the fresh-keeping solution B.
Step 3, pretreatment of fish meat:
1) Preparing salt solution with concentration of 12% from salt and deionized water, and placing in water bath at 20deg.C for use;
2) Killing fresh carp, removing scale and viscera without washing, immersing the fish in the salt solution, immersing in water bath at 20deg.C for 40min, washing with ice water, and draining to obtain pretreated fish.
Step 4, forming a first fresh-keeping layer on the surface of the fish meat:
immersing the pretreated fish meat obtained in the step 3 in the preservative solution A prepared in the step 1, immersing for 10min at a vacuum pressure of 10kPa, recovering normal pressure, immersing for 20min at normal pressure, taking out, and air-drying under cold air until the fish slices drop-free, so as to form a first preservative layer on the surface of the fish meat.
Step 5, coating a second fresh-keeping layer on the first fresh-keeping layer:
1) Immersing the fish meat wrapped with the first fresh-keeping layer obtained in the step 4 in a fresh-keeping liquid B, carrying out a third immersion treatment, fishing out, and then air-drying under cold air until the fish slices drop-free, so as to wrap a second fresh-keeping layer on the first fresh-keeping layer;
2) Vacuum packaging with fresh-keeping bag, and refrigerating at 0-5deg.C to obtain the final product.
Comparative example 1
This comparative example differs from example 1 only in that:
the comparative example is that the second fresh-keeping layer is not covered, namely the first fresh-keeping layer is formed, and then the first fresh-keeping layer is directly vacuum packed by a fresh-keeping bag and refrigerated at 0-5 ℃.
Comparative example 2
This comparative example differs from example 1 only in that:
the comparative example does not cover the first fresh-keeping layer, namely, the second fresh-keeping layer is directly formed on the surface of the pretreated fish meat, and then the fish meat is directly vacuum-packed by a fresh-keeping bag and refrigerated at 0-5 ℃.
Comparative example 3
This comparative example differs from example 1 only in that:
the fish is not immersed in the salt solution, namely, the fish is washed by ice water and drained after the fish is descaled and eviscerated, so that the pretreated fish is obtained.
Comparative example 4
This comparative example differs from example 1 only in that: no carboxymethyl chitosan was added.
Comparative example 5
This comparative example differs from example 1 only in that: no pericarpium Granati powder was added.
Comparative example 6
This comparative example differs from example 1 only in that: konjak glucomannan is not added.
Comparative example 7
This comparative example differs from example 1 only in that: no clove oil was added.
Sensory evaluation analysis
The sensory evaluation criteria employed in the present invention are shown in table 1.
TABLE 1 sensory evaluation criteria
The fish meat of examples 1 to 3 and comparative examples 1 to 7 were subjected to sensory evaluation after storage for various days, namely, 1 day of storage, 5 days of storage, 10 days of storage, 15 days of storage, and 20 days of storage, respectively, according to Table 1, and the sensory evaluation results are shown in tables 2 to 6.
TABLE 2 sensory evaluation results after 1 day of storage
TABLE 3 sensory evaluation results after 5 days of storage
TABLE 4 sensory evaluation results after 10 days of storage
TABLE 5 sensory evaluation results after 15 days of storage
TABLE 6 sensory evaluation results after 20 days of storage
As is clear from the sensory evaluation results in tables 2 to 6, the fish meat subjected to the fresh-keeping treatment in examples 1 to 3 of the present invention has a sensory texture, fishy smell degree and eating quality close to those of fresh fish immediately after slaughtering within 10 days of storage; when the fish is stored for 15-20 days, the fishy smell of the whole fish is not obvious, and the freshness is still at an acceptable level for sense organs, which indicates that the preservation methods of the embodiments 1-3 of the invention have good preservation effect.
As can be seen from comparing the sensory evaluation results of example 1 and comparative examples 1 to 7 in table 1, after removing a certain component or a certain operation, the fresh-keeping effect after 1 day of storage is reduced, but the sensory texture, fishy smell degree and eating quality of the whole fish meat are still close to the quality of fresh fish just slaughtered; after 5 days of storage, the overall fishy smell of the fish is not obvious, and the freshness is still at an acceptable level; and after storage 10, has been severely spoiled and unacceptable. And it can also be seen that the effect on preservation is the biggest coating of the second preservation layer, the addition of clove oil, the coating of the first preservation layer, and the effect of carboxymethyl chitosan, pomegranate rind powder and konjak glucomannan on preservation of fish meat is quite and less than other factors. The coating of the second fresh-keeping layer, especially the addition of clove oil plays a key role in the antibacterial fresh-keeping of fish, and the fresh-keeping effect of the invention is not realized by a single component or a treatment step, but is realized by each step in turn, so that the synergistic effect among the components is realized together.
It should be apparent that the embodiments described above are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Claims (10)
1. The fish meat preservation method is characterized by comprising the following steps of:
removing scales and viscera of fish, immersing the fish in a salt solution for the first immersion treatment, and then flushing and draining with ice water to obtain pretreated fish meat;
immersing the pretreated fish meat in the preservative solution A, carrying out a second immersion treatment, fishing out and draining to form a first preservative layer on the surface of the fish meat;
immersing the fish meat wrapped with the first fresh-keeping layer in the fresh-keeping liquid B, carrying out a third immersion treatment, fishing out and draining to cover the first fresh-keeping layer with a second fresh-keeping layer, vacuum packaging with a fresh-keeping bag, and refrigerating to realize the anti-corrosion fresh-keeping of the fish meat;
wherein the fresh-keeping liquid A consists of pericarpium Granati powder, carboxymethyl chitosan, gelatin and a solvent A;
the fresh-keeping liquid B consists of lemon grass essential oil, clove oil, tea polyphenol, konjak glucomannan and a solvent B.
2. The fish preservation and fresh-keeping method according to claim 1, wherein the dosage ratio of the pericarpium Granati powder, the carboxymethyl chitosan, the gelatin and the solvent A in the fresh-keeping liquid A is 0.2 g:1-2 g:5-10 g:100mL;
the solvent A is prepared by mixing ethanol and water according to the volume ratio of 1-2:4-5.
3. The method for preserving fish meat according to claim 2, wherein the preservation solution a is prepared by the steps of:
respectively weighing pericarpium Granati powder, carboxymethyl chitosan, gelatin, ethanol and water according to the proportion;
putting pericarpium Granati powder into ethanol for ultrasonic treatment to obtain solution A;
uniformly dispersing carboxymethyl chitosan in water with half dosage to obtain a solution B;
uniformly dispersing gelatin in the other half of water, and treating at 55-65 ℃ for 20-40 min to obtain gelatin solution;
and (3) uniformly mixing the solution A and the solution B, adding the gelatin solution, and uniformly mixing through first stirring to obtain the preservative solution A.
4. The fish meat preservation method according to claim 3, wherein the ultrasonic frequency is 40kHz and the ultrasonic time is 20-40 min.
5. The method for preserving fish meat according to claim 1, wherein the usage amount ratio of the lemon grass essential oil, the clove oil, the tea polyphenol, the konjac glucomannan and the solvent B in the preservation solution B is 0.4-0.6 g:0.4-0.6 g:1-3 g:0.5-1.5 g:100mL;
the solvent B is one or two of ethanol and water.
6. The method for preserving fish meat according to claim 5, wherein the preservation solution B is prepared by the following steps:
according to the proportion, the lemon grass essential oil, the clove oil, the tea polyphenol, the konjak glucomannan and the solvent B which are in corresponding mass are weighed; equally dividing the solvent B into two parts for standby;
uniformly dispersing konjak glucomannan in one part of the solvent B to obtain a solution C;
uniformly dispersing tea polyphenol in the other part of the solvent B, and then sequentially adding lemon grass essential oil and clove oil, and uniformly mixing to obtain a solution D;
and mixing the solution C with the solution D, and then stirring for the second time to obtain the fresh-keeping solution B.
7. The method for preserving fish meat according to claim 1, wherein the concentration of the salt solution is 8% -12%.
8. The method for preserving fish meat according to claim 1, wherein the first dipping treatment is carried out at a dipping temperature of 10-20 ℃ for 20-40 min.
9. The method for preserving fish meat according to claim 1, wherein the second immersing treatment and the third immersing treatment are carried out for 5-10 min before vacuum pressure is 5-10 kPa, and then normal pressure is recovered and immersing is carried out for 10-20 min under normal pressure.
10. The method for preserving fish meat according to claim 1, wherein the pericarpium Granati powder is prepared by the steps of:
freeze-drying fresh pericarpium Granati at-50 to-40 ℃ for 72-100 h, crushing, and sieving with a 80-100 mesh sieve to obtain pericarpium Granati powder.
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