Preservative and fresh-keeping method for fish meat

A fresh-keeping method and technology for fish meat, which are applied in the fields of meat/fish preservation, food preservation, and chemical preservation of meat/fish, etc., can solve the problems of complex brine components and harsh fermentation conditions, and achieve no impact on health and easy operation. , the effect of enhancing chewing performance

Inactive Publication Date: 2013-04-17
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The invention provides a fish antiseptic and fresh-keeping method to solve the defects of harsh fermentation conditions and complicated brine components in the existing method

Method used

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  • Preservative and fresh-keeping method for fish meat
  • Preservative and fresh-keeping method for fish meat
  • Preservative and fresh-keeping method for fish meat

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1 (blank with reference to embodiment)

[0024] (1) Put 10 pieces of grass carp meat (10g / piece) in jar A, put 10 slices of small yellow croaker meat (10g / piece) in jar B, add 40g of salt, 50g of sucrose, and 10g of rice wine to each jar. Add water to 1L, (the liquid level of the brine is preferably close to the mouth of the altar), buckle the buckle bowl, and seal it with water along the mouth of the altar. Place the two jars in a 25°C environment for 7 days.

[0025] (2) Take a piece of grass carp slices and small yellow croaker slices every 24 hours, air-dry for 3 hours, and test the quality, including TVB-N, microorganisms, and pH.

[0026] (3) After 0h and 72h of fermentation, samples were taken for texture evaluation. 72h for professional sensory evaluation.

Embodiment 2

[0028] (1) Preparation of lactic acid bacteria liquid: Inoculate the Lactobacillus acidophilus and Lactobacillus plantarum in the preservation tube respectively in the liquid MRS medium at a volume ratio of 5:100 for activation, and activate at 37°C for 24 hours; after the activation of the bacterial strains, Place them in a low-speed centrifuge, centrifuge at 3000r / min for 20min, take the white precipitates in the lower layer, wash them with sterilized water for 2-3 times, and dilute them to 10 7 ~10 8 cfu / mL, two kinds of single-bacteria solutions were obtained.

[0029] (2) Put 10 slices of grass carp meat (10g / piece) in jar A, put 10 slices of small yellow croaker meat (10g / piece) in jar B, add 40g of salt, 50g of sucrose, and 10g of rice wine to each jar. Add 30mL Lactobacillus acidophilus solution to A, add 30mL Lactobacillus plantarum solution to jar B, and finally add water to 1L (the brine level is preferably close to the mouth of the jar), buckle the bowl and seal i...

Embodiment 3

[0033] (1) Preparation of lactic acid bacteria liquid: Inoculate the Lactobacillus acidophilus and Lactobacillus plantarum in the preservation tube respectively in the liquid MRS medium at a volume ratio of 5:100 for activation, and activate at 37°C for 24 hours; after the activation of the bacterial strains, Place them in a low-speed centrifuge, centrifuge at 3000r / min for 20min, take the white precipitates in the lower layer, wash them with sterilized water for 2-3 times, mix the two bacteria, and dilute until the concentration of each bacteria reaches 10 7 ~10 8 cfu / mL, that is, the ready-to-use mixed bacterial solution.

[0034] (2) Put 10 grass carp slices (10g / piece) in jar A, put 10 small yellow croaker slices (10g / piece) in jar B, add 40g salt, 50g sucrose, 10g rice wine, Add 30ml of the mixed bacterial solution obtained in step (1), and add water to 1L (the liquid level of the brine is preferably close to the mouth of the altar), close the bowl, and seal it with wate...

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PUM

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Abstract

The invention discloses a preservative and fresh-keeping method for fish meat. The preservative and fresh-keeping method comprises the following steps of: putting the fish meat into fermentation brine for soaking and fermenting; getting out the fish meat after the fermentation; and drying the fermented fish meat, wherein the fermentation brine comprises the following components in part by weight: 10-40g / L of salt, 20-50g / L of sucrose, 5-10g / L of yellow rice wine, 3*107 -3*108cfu / L of lactobacillus acidophilus, 3*107-3*108cfu / L of lactobacillus plantarum and the balance of water. According to the preservative and fresh-keeping method disclosed by the invention, the lactobacillus fermentation method is firstly applied to preservative and the fresh-keeping of the fish (grass carps and small yellow croakers). According to the method, the operation is simple, the health of the human body can not be affected, and the method can be intensively studied and popularized to the storage of the fishes on the market.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to an antiseptic and fresh-keeping method for fish meat, including grass carp, small yellow croaker and the like. Background technique [0002] my country is one of the countries with the largest production of aquatic products in the world, and it is also the only country in the world where the amount of aquaculture exceeds the amount of fishing. And with the introduction and breeding of high-quality freshwater fish, the output of freshwater fish is constantly expanding. Grass carp has rich nutritional value, less connective tissue, and soft meat. The protein content in fish meat reaches 19%, and it is a complete protein with high nutritional value. It is rich in the limiting amino acid lysine that is lacking in grains. The meat of small yellow croaker is tender and nutritious. It is a high-quality edible fish, and it is also a good nourishing and therapeutic food for i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/22
Inventor 阮晖吴渊纪晓燚杜姗姗杨璐何国庆
Owner ZHEJIANG UNIV
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