Method for degrading nitrite in salted fish through enzymic method

A nitrite, enzymatic degradation technology, applied in the field of enzymatic degradation of nitrite in salted fish, to achieve the effect of guaranteed quality, strong flavor and high food safety
CN103750409AActive Publication Date: 2014-04-30SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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Patent Information

Authority / Receiving Office
CN Β· China
Current Assignee / Owner
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
Publication Date
2014-04-30
Patent Text Reader

Abstract

The invention discloses a method for degrading nitrite in salted fish through an enzymic method. The method comprises the following steps: (1) washing fresh fish or frozen fish, salting the fish with salt, taking out the fish, rinsing with clean water, and draining; (2) adding nitrite reductase into the salted fish, wherein the addition amount of the nitrite reductase is 0.8-1.6g per kg of fish, and the enzymatic activity of the nitrite reductase is 3,500-4,500U / g; (3) airing the fish treated with an enzyme solution on a drying rack for 1-2 hours, putting the fish in a low-temperature heat pump dryer or cold-air drying equipment at the temperature of 28-35 DEG C, and airing the fish until the moisture content of the fish body is 35-45 percent. According to the method, the content of the nitrite generated in the process of processing the salted fish can be effectively reduced, the taste and quality of the salted fish products are kept, and the safety of the salted fish products is guaranteed.
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Description

technical field

[0001] The invention relates to a method for enzymatically degrading nitrite in salted fish, and belongs to the technical field of application of biotechnology in marine food. Background technique

[0002] Salted fish is a representative of traditional salted products with a long history of processing and eating. Nitrite produced during the pickling process of traditional salted fish can be further converted into nitrosamine compounds. Nitrosamine compounds are highly carcinogenic and can corrode the esophagus to induce esophageal cancer, liver cancer, gastric cancer and other cancers. With the development of biotechnology, enzyme preparations are widely used in food processing, which can improve the flavor and quality of products in a targeted manner, and reduce the occurrence of adverse and unsafe factors. In order to effectively reduce the production of nitrite during the pickling process of traditional salted fish, and then form harmful substances to pr...

Claims

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