Spanish mackerel minced fillet natural low-temperature preservative and application method thereof

A preservative, the technology of mackerel, applied in the application, preservation of meat/fish, food ingredients containing natural extracts, etc., can solve the problem that the natural low-temperature preservative for minced mackerel has not been found, and achieves low cost, Good product quality, fat oxidation inhibition effect

Inactive Publication Date: 2017-06-13
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no special natural low-temperature preservative for minced mackerel meat

Method used

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  • Spanish mackerel minced fillet natural low-temperature preservative and application method thereof
  • Spanish mackerel minced fillet natural low-temperature preservative and application method thereof
  • Spanish mackerel minced fillet natural low-temperature preservative and application method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Remove the head, viscera, tail, and cut the half-thawed mackerel at 10°C, then harvest the flesh of the mackerel, remove the blood-red parts and spines from the fish, and take the white meat, and Chop it into minced meat and keep its center temperature at -5~-6°C.

[0030] (2) by weight percentage, take the grape seed extract of surimi weight 0.18wt%, the green tea extract of 0.09wt%, the rosemary extract of 0.09wt%, the polyphosphate of 0.1wt%, will Mix the above powder components evenly.

[0031] (3) Mix the preservative mixed powder in (2) with ice water of the same quality, add the mixed system to the surimi in (1), and mix evenly. The surimi is packed with polyethylene film, flattened and sealed, and placed Microfrozen at -4°C.

[0032] Electron micrograph on the 25th day of micro-frozen storage Figure 4 Shown; the concentration of salt-soluble protein on the 0th day, the 13th day, and the 25th day of micro-frozen storage is as follows figure 1 Shown, the ...

Embodiment 2

[0034] (1) Remove the head, viscera, tail, and cut the half-thawed mackerel at 10°C, then harvest the flesh of the mackerel, remove the blood-red parts and spines from the fish, and take the white meat, and Chop it into minced meat and keep its center temperature at -5~-6°C.

[0035] (2) by weight percentage, take the grape seed extract of surimi weight 0.09wt%, the green tea extract of 0.18wt%, the rosemary extract of 0.09wt%, the polyphosphate of 0.2wt%, will Mix the above powder components evenly.

[0036] (3) Mix the preservative mixed powder in (2) with ice water of the same quality, add the mixed system to the surimi in (1), and mix evenly. The surimi is packed with polyethylene film, flattened and sealed, and placed Microfrozen at -4°C.

[0037] Electron micrograph on the 25th day of micro-frozen storage Figure 5 Shown; the concentration of salt-soluble protein on the 0th day, the 13th day, and the 25th day of micro-frozen storage is as follows figure 1 Shown, the ...

Embodiment 3

[0039] (1) Remove the head, viscera, tail, and cut the half-thawed mackerel at 10°C, then harvest the flesh of the mackerel, remove the blood-red parts and spines from the fish, and take the white meat, and Chop it into minced meat and keep its center temperature at -5~-6°C.

[0040](2) by weight percentage, take the grape seed extract of surimi weight 0.09wt%, the green tea extract of 0.09wt%, the rosemary extract of 0.18wt%, the polyphosphate of 0.3wt%, will Mix the above powder components evenly.

[0041] (3) Mix the preservative mixed powder in (2) with ice water of the same quality, add the mixed system to the surimi in (1), and mix evenly. The surimi is packed with polyethylene film, flattened and sealed, and placed Microfrozen at -4°C.

[0042] Electron micrograph on the 25th day of micro-frozen storage Image 6 Shown; the concentration of salt-soluble protein on the 0th day, the 13th day, and the 25th day of micro-frozen storage is as follows figure 1 Shown, the th...

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Abstract

The invention discloses a Spanish mackerel minced fillet natural low-temperature preservative which comprises a grape seed extract, a green tea extract, a rosemary extract and polyphosphates. The invention also discloses an application method of the Spanish mackerel minced fillet natural low-temperature preservative. The method comprises the following steps: chopping fish into minced fillet, keeping at low temperature, preparing the minced fillet natural low-temperature preservative, mixing the minced fillet natural low-temperature preservative and ice water, adding the mixture into the minced fillet, and carrying out partial freezing preservation. The Spanish mackerel minced fillet natural low-temperature preservative well keeps the stability of the minced fillet, obviously inhibits the fat oxidation, and can keep the gel characteristic of the minced fillet stable for along time. By using the grape seed extract, green tea extract and rosemary extract as the natural plant extracts, the Spanish mackerel minced fillet natural low-temperature preservative has the advantages of wide sources, low cost and high acceptability, and contains rich natural components which are beneficial to human health. The Spanish mackerel minced fillet natural low-temperature preservative lowers the sweetness and calorie value of the minced fillet, and is more beneficial to product popularization.

Description

technical field [0001] The invention relates to the technical field of low-temperature protective agents in food preservation technology, and more specifically relates to a natural low-temperature preservation agent for mackerel surimi and an application method thereof. Background technique [0002] Micro-freezing preservation is a method of lowering the temperature of aquatic products to the freezing point of the cell juice ± 0.5°C and preserving them under this temperature condition. The basic principle is to use low temperature to inhibit the reproduction of microorganisms and the activity of enzymes. In this state, part of the moisture in the material freezes slightly, some bacteria begin to die or their activities are inhibited, and the enzyme activity inside the material is greatly reduced. After thawing, the material tissue damage is small, the juice loss is small, and the product quality is good. Micro-frozen storage consumes less energy, can effectively inhibit bac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/24A23B4/06A23L3/3472A23L3/358
CPCA23B4/066A23B4/20A23B4/24A23L3/3472A23L3/358A23V2002/00A23V2250/21A23V2250/214A23V2250/21166A23V2250/1618
Inventor 潘锦锋夏俪宁贾慧李琦刘洋董秀萍
Owner DALIAN POLYTECHNIC UNIVERSITY
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