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A kind of processing method of intermediate water activity preconditioning white fish

A processing method and a preconditioning technology, which are applied in the processing field of preconditioning whitefish with intermediate water activity to achieve the effects of preventing oxidative spoilage, simple operation, and improving taste and texture

Active Publication Date: 2017-11-21
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Propylene glycol, glycerin, and compound phosphate are currently commonly used water activity reducers. However, as people pay more and more attention to food safety issues, most consumers are repelled by these chemical additive products.

Method used

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  • A kind of processing method of intermediate water activity preconditioning white fish
  • A kind of processing method of intermediate water activity preconditioning white fish
  • A kind of processing method of intermediate water activity preconditioning white fish

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: the cultivation of lactic acid bacteria.

[0036] Lactic acid bacteria strain Lactobacillus delbrueckii subsp.bulgaricus L.B-FM-6 (preservation number: CGMCC NO.3049, the strain has been disclosed in 200910033694.8), stored in 20% glycerol at -20°C, in MRS culture medium with 2% inoculum Activated at 37°C for 48h, then transferred to MRS medium and cultured at 37°C for 48h.

[0037] MRS formula is: peptone 10.0g, yeast extract 5.0g, beef extract 10.0g, K 2 HPO 4 2.0g, MgSO 4 ·7H 2 O0.58g, MnSO 4 ﹒ 4H 2 O 0.25g, diammonium citrate 2.0g, sodium acetate 5.0g, glucose 20.0g, Tween 801.0mL, distilled water 1000mL, pH 6.8, sterilize at 121°C for 20min.

Embodiment 2

[0038] Example 2: Extraction and preparation of polysaccharides.

[0039] Take the lactic acid bacteria culture obtained in Example 1, centrifuge at 4000rpm at 4°C for 10min, add absolute ethanol to the supernatant to a final concentration of 75%, mix well and let stand at 4°C for 24h, centrifuge at 10000rpm at 4°C for 20min, collect the precipitate, and freeze Dried to obtain powdery polysaccharide, set aside.

[0040] The crude polysaccharide was purified by gel chromatography, and the molecular structure of the polysaccharide was identified. The results of infrared spectroscopy showed that the polysaccharide was at 2938cm -1 (O-H stretching vibration peak), 1658cm -1 (C=O, C=C asymmetric stretching vibration peak), 1405cm -1 (C-O, C=O symmetrical stretching vibration peak), 1138cm -1 (C-O-H, C-O-C vibration peaks of the sugar ring), 1061cm -1 (Ether bond C-O-C vibration absorption peak of pyranose ring), 977cm -1 (Deoxysugar absorption peak of rhamnose), 829cm -1(α-D ...

Embodiment 3

[0041] Embodiment 3: preparation of pickle solution.

[0042] Wash Houttuynia cordata, weigh 100g, add 200ml of water, and beat for 1min at low speed with a tissue homogenizer (Xibeile Electric Co., Ltd.). Houttuynia cordata homogenate is filtered with four layers of gauze, the homogenization cup is rinsed with a small amount of water, and the filtrates are combined. Weigh 200g of table salt, 500ml of cooking wine, and 14g of polysaccharides in step 2, mix them with Houttuynia cordata juice, add water to 5L, stir to dissolve, and set aside.

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PUM

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Abstract

The invention discloses a processing method for preconditioning white fish with intermediate water activity. The method comprises the following steps: (1) washing the white fish, draining the water, and then vacuum drying; (2) vacuum drying the white fish (3) the white fish is taken out from the pickling solution, freeze-dried, and then vacuum-packed; each liter of the pickling solution contains the following components: 2.5 to 3.0 g of polysaccharides , 15-25g of the juice prepared from Houttuynia cordata, 80-100ml of cooking wine, and 35-40g of table salt. The method is simple to operate, significantly reduces processing time consumption and low energy consumption, not only improves the taste and texture of the wind fish, but also effectively inhibits the oxidation of fish body fat and spoilage during processing.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for preconditioning white fish with intermediate water activity. Background technique [0002] China is a country rich in freshwater and aquatic resources. Freshwater products are diverse and feature high protein and low fat. They are an indispensable part of the daily diet and one of the main sources of animal protein. In the past ten years, the production of freshwater fish in my country has been increasing continuously, and the production of freshwater fish has played an increasingly important role in ensuring the supply of aquatic products in my country. However, the processing rate of aquatic products in our country is relatively low. At present, the processing rate of aquatic products in developed countries is about 85%, while that in our country is less than 30%, and the processing rate of freshwater fish is even less than 10%. [0...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L3/3562A23L3/3472A23L33/00
Inventor 刘小莉周剑忠刘源贾洋洋胡彦新夏秀东王英李莹张丽霞黄自苏
Owner JIANGSU ACAD OF AGRI SCI
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