Preparation method of cured fresh-keeping solution, cured fresh-keeping solution and application thereof

A fresh-keeping liquid, pickling liquid technology, applied in the preservation of meat/fish with chemicals, food ingredients as antimicrobial preservation, food science and other directions, can solve the deterioration of texture, quality deterioration, adverse effects of sales and subsequent processing problems, to achieve the effects of slowing down texture deterioration, simple preparation method and improving storage stability

Active Publication Date: 2017-05-31
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high water content and rich protein content of fish meat, the protein is degraded under the combined action of microorganisms and endogenous enzymes, and the quality of low-temperature fresh fish meat is prone to texture deterioration during storage.
Quality deterioration is likely to adversely affect sales and subsequent processing

Method used

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  • Preparation method of cured fresh-keeping solution, cured fresh-keeping solution and application thereof
  • Preparation method of cured fresh-keeping solution, cured fresh-keeping solution and application thereof
  • Preparation method of cured fresh-keeping solution, cured fresh-keeping solution and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Preparation of preserved fresh-keeping liquid:

[0024] Material preparation: in terms of the mass percentage of the pickling liquid, including 5% green onion, 5% ginger, 4% pepper, 3% star anise, 3% bay leaf, 3% cinnamon, 0.8% perilla, 7% salt, Rice wine 20%, polyoxyethylene sorbitan monooleate 12%, food-grade absolute ethanol 8%, allicin 2%, catechin 1%, water; (the content of evodiamine in pepper is 1.000mg / g )

[0025] Preparation of pickling solution: add onion, ginger, Chinese prickly ash, star anise, bay leaves, cinnamon bark, and perilla to water, boil at a power of 1000w for 1 hour in a slightly boiling state, then filter, add salt and rice wine to the filtrate to make pickling liquid;

[0026] Preparation of pickling preservation solution: at 25°C, under stirring at a speed of 100r / min, add polyoxyethylene sorbitan monooleate and food-grade absolute ethanol to allicin, and stir until completely mixed to obtain a dispersed phase ; under stirring at a spe...

Embodiment 2

[0033] (1) Preparation of preserved fresh-keeping liquid:

[0034] Material preparation: in terms of the mass percentage of the pickling liquid, including 4% green onion, 3% ginger, 3% pepper, 2% star anise, 2% bay leaves, 2% cinnamon, 0.5% perilla, 5% salt, Rice wine 15%, polyoxyethylene sorbitan monooleate 10%, food-grade absolute ethanol 4%, allicin 1.5%, catechin 1%, water; (the content of evodiamine in Zanthoxylum bungeanum is 1.120mg / g )

[0035] Preparation of pickling liquid: add onion, ginger, Chinese prickly ash, star anise, bay leaves, cinnamon bark, and perilla to water, boil at 1200w for 0.5h in a slightly boiling state, then filter, add salt and rice wine to the filtrate to make into a pickling solution;

[0036] Preparation of pickling preservation solution: at 20°C, under stirring at a speed of 80r / min, add polyoxyethylene sorbitan monooleate and food-grade absolute ethanol to allicin, and stir until completely mixed to obtain a dispersed phase ; under stirr...

Embodiment 3

[0043] (1) Preparation of preserved fresh-keeping liquid:

[0044] Material preparation: In terms of the mass percentage of the pickling preservation solution, it includes 5% green onion, 4% ginger, 3% pepper, 2% star anise, 1.5% bay leaf, 2% cinnamon, 0.6% perilla, 6% salt, Rice wine 15%, polyoxyethylene sorbitan monooleate 10%, food-grade absolute ethanol 6%, allicin 1%, catechin 2%, water; (the content of evodiamine in Zanthoxylum bungeanum is 1.100mg / g )

[0045] Preparation of pickling solution: add onion, ginger, Chinese prickly ash, star anise, bay leaves, cinnamon bark, and perilla to water, boil at a power of 1000w for 1 hour in a slightly boiling state, then filter, add salt and rice wine to the filtrate to make pickling liquid;

[0046] Preparation of pickling preservation solution: at 15°C, under stirring at a speed of 60r / min, add polyoxyethylene sorbitan monooleate and food-grade absolute ethanol to allicin, and stir until completely mixed to obtain a dispersed...

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Abstract

The invention discloses a preparation method of a cured fresh-keeping solution, the cured fresh-keeping solution and application thereof. The cured fresh-keeping solution is prepared from 3 to 5 percent of green onion, 2.5 to 5 percent of rhizoma zingiberis recens, 2 to 4 percent of pericarpium zanthoxyli, 1.5 to 3 percent of fructus anisi stellati, 1.5 to 3 percent of laurel leaves, 1 to 3 percent of cortex cinnamomi, 0.4 to 0.8 percent of folium perillae, 5 to 7 percent of salt, 10 to 20 percent of rice wine, 6 to 12 percent of polyoxyethylene sorbitan monooleate, 2 to 8 percent of food-grade absolute ethyl alcohol, 0.5 to 2 percent of allicin, 1 to 3 percent of catechin and water. According to the cured fresh-keeping solution disclosed by the invention, the texture quality of freshwater fish during a storage process can be remarkably improved, the growth of putrefying bacteria can be inhibited, the fresh-keeping period of fish can be effectively prolonged, the quality and the storage stability of cold-storage and fresh-keeping fish products are increased, industrial production can be easily realized, a product is convenient to eat, and a market prospect is wide.

Description

technical field [0001] The invention belongs to the technical field of freshwater fish processing and storage, and in particular relates to a preparation method of a preserved fresh-keeping solution, a preserved fresh-keeping solution and an application thereof. Background technique [0002] my country is rich in freshwater fishery resources and is one of the countries with the largest freshwater aquaculture area in the world. Fish is tender, delicious and nutritious, and freshwater fish is a high-quality protein resource. In 2015, my country's freshwater fish farming output reached 26.0297 million tons. Domestic freshwater fish are mostly sold fresh. In recent years, with the development of cold chain technology and the transformation of national consumption patterns, sales of fresh-keeping aquatic products have gradually increased. Because freshwater fish is perishable, it is often stored in a low-temperature preservation method. The storage method of low temperature p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24
CPCA23B4/20A23B4/24A23V2002/00A23V2200/10
Inventor 许艳顺葛黎红夏文水姜启兴于沛沛杨方
Owner JIANGNAN UNIV
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