Preservative for grass carp fillets and use method

A technology of preservatives and fish fillets, which is applied in the direction of preserving meat/fish with a coating protective layer, which can solve the problems of short shelf life and rapid quality decline, and achieve the effects of preventing microbial growth, less investment in equipment, and simple operation processes

Inactive Publication Date: 2010-09-15
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The quality of grass carp fillets declines rapidly during the cold storage process, and the shelf life is short

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Preparation of antistaling agent: Weigh 15g chitosan, put 500ml deionized water in a water bath at 70°C, stir constantly, after the chitosan is completely dissolved, take the solution out of the water bath, and cool to room temperature , then add 10ml of acetic acid, stir evenly, to obtain solution 1; then weigh 5g of tea polyphenols and place them in 100ml of water and stir to dissolve, to obtain solution 2, mix solutions 1 and 2, and replenish water to 1000ml, which is 1.5% Chitosan + 1.0% acetic acid + 0.5% tea polyphenols preservative.

[0035] (2) Coating treatment: remove the scales, viscera, head and tail of the grass carp, wash and slice it, put it in the preservative of step (1) for 3 minutes, take it out and drain it for 1 minute, put it on an iron rack and place it for 4 minutes. ℃ biochemical incubator to make it dry naturally to form a layer of fresh-keeping film on the surface of fish fillets.

[0036] (3) Storage: Put the grass carp fillets covered w...

Embodiment 2

[0038] (1) Preparation of antistaling agent: Weigh 13g chitosan, put 500ml deionized water in a water bath at 70°C, stir constantly, after the chitosan is completely dissolved, take the solution out of the water bath, and cool to room temperature , then add 10ml of acetic acid and stir evenly to obtain solution 1; then weigh 4g of tea polyphenols and put it in 100ml of water and stir to dissolve it to obtain solution 2; mix solutions 1 and 2, and replenish water to 1000ml, which is 1.3% Chitosan + 1.0% acetic acid + 0.4% tea polyphenols preservative.

[0039] (2) Coating treatment: remove the scales, viscera, head and tail of the grass carp, wash and slice it, put it in the preservative of step (1) for 3 minutes, take it out and drain it for 1 minute, put it on an iron rack and place it for 4 minutes. ℃ biochemical incubator to make it dry naturally to form a layer of fresh-keeping film on the surface of fish fillets.

[0040] (3) Storage: Put the film-coated grass carp fille...

Embodiment 3

[0042] (1) Preparation of antistaling agent: Weigh 17g chitosan, put 500ml deionized water in a water bath at 70°C, stir constantly, after the chitosan is completely dissolved, take the solution out of the water bath, and cool to room temperature , then add 10ml of acetic acid and stir evenly to obtain solution 1; then weigh 6g of tea polyphenols and put it in 100ml of water and stir to dissolve it to obtain solution 2; mix solutions 1 and 2, and replenish water to 1000ml, which is 1.7% Chitosan + 1.0% acetic acid + 0.6% tea polyphenols preservative.

[0043] (2) Coating treatment: remove the scales, viscera, head and tail of the grass carp, wash and slice it, put it in the preservative of step (1) for 3 minutes, take it out and drain it for 1 minute, put it on an iron rack and place it for 4 minutes. ℃ biochemical incubator to make it dry naturally to form a film on the surface of fish fillets.

[0044] (3) Storage: Put the film-coated grass carp fillets into a fresh-keeping...

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PUM

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Abstract

The invention discloses a preservative for grass carp fillets and a use method, belonging to the technical field of aquatic product freshness retaining and processing. The preservative is a mixed aqueous solution comprising the following components in concentration by mass-volume percent: 1.3-1.7 percent of chitosan, 0.9-1.1 percent of acetic acid and 0.4-0.6 percent of tea polyphenol. The use method of the preservative comprises the following steps of: soaking grass carp fillets in the preservative for 2-3min, taking out and trickling for 1min and then drying the grass carp fillets at 4 DEG C so as to form a thin freshness retaining film; then putting the grass carp fillets coated with the thin freshness retaining film into a freshness retaining bag and tying the opening of the bag; and storing the grass carp fillets in a refrigerator at 4 DEG C. Compared with an ordinary refrigeration method, the preservative can better keep the freshness, the water and the flavor of the grass carp fillets and prolong the shelf life of the grass carp fillets for 8-10 days; the operation process of coating the film is simple; and the preservative has high cost performance, wherein the cost of per ton of preservatives for the grass carp fillets is lower than 90 yuan.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and processing of aquatic products, and in particular relates to a fresh-keeping agent for grass carp fillets and a using method. Background technique [0002] my country is a big freshwater fishery country. In 2008, my country's freshwater product output was 20.973 million tons, accounting for 46.9% of the total output. Grass carp is one of the "four major fishes" in my country. Its aquaculture output, consumption and output value all rank first in freshwater fish. Since 2007, grass carp has surpassed silver carp to become the largest freshwater aquaculture fish species in China. Now it has become the main source of animal food in my country. main ingreadient. Freshwater fish is an ideal food that is very nutritious and of great significance to human health. The connective tissue in fish meat is less than that of livestock and poultry meat, and the water content is higher (nearly 80%). The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/10
Inventor 罗永康张丽娜沈慧星
Owner CHINA AGRI UNIV
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