Composite antioxidant for inhibiting excessive oxidation of fatty fish lipid and pickling processing method

A technology of compound antioxidant and processing method, applied in the direction of food ingredients as antioxidants, bacteria used in food preparation, preservation of meat/fish with chemicals, etc., can solve fat oxidation, product quality deterioration, bad flavor and harmful Substances and other problems, to achieve the effect of reducing lipid peroxidation rate, improving safety, and synergistically inhibiting lipid peroxidation

Active Publication Date: 2017-07-28
SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the pickling process of fatty fish, fat oxidation is very easy to occur, which will deteriorate the quality of the product, produce bad flavor and harmful substances

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Raw material processing: select fresh fish or frozen fish, and prepare them for later use.

[0024] (2) Pickling: put the processed fish into a pickling tank, marinate with salt, the amount of salt is 10% of the fish mass, stuff part of it into the fish belly and part of the fish surface, add saturated salt water until the fish body is submerged , placed at 4°C for 30h and then taken out.

[0025] (3) Rinse: Rinse the marinated fish twice with clean water to remove the dirt and impurities exuded during the marinating process and the salt on the surface of the fish, then pick it up and put it in a leaking box to drain.

[0026] (4) Soaking in antioxidants: Soak the rinsed fish in a composite antioxidant solution, the ratio of liquid to fish volume and mass (in L / Kg) is 1:1, the soaking time is 2 hours, and the soaking temperature is room temperature .

[0027] The composition of the compound antioxidant solution is: Lactobacillus plantarum (Lactobacillus plantarum,...

Embodiment 2

[0036] (1) Raw material processing: select fresh fish or frozen fish, and prepare them for later use.

[0037] (2) Pickling: put the processed fish into a pickling tank, marinate with salt, the amount of salt is 10% of the fish mass, stuff part of it into the fish belly and part of the fish surface, add saturated salt water until the fish body is submerged , placed at 4°C for 26 hours and then taken out.

[0038] (3) Rinse: Rinse the marinated fish 3 times with clean water to remove the dirt and impurities exuded during the marinating process and the salt on the surface of the fish, then pick it up and put it in a leaking box to drain.

[0039] (4) Soaking in antioxidants: Soak the rinsed fish in a compound antioxidant solution, the volume-to-mass ratio of the liquid to the fish is 1:1, the soaking time is 1.5 hours, and the soaking temperature is room temperature.

[0040] The composition of the compound antioxidant solution is: Lactobacillus plantarum (Lactobacillus plantarum...

Embodiment 3

[0048] (1) Raw material processing: select fresh fish or frozen fish, and prepare them for later use.

[0049] (2) Pickling: put the processed fish into a pickling tank, marinate with salt, the amount of salt is 10% of the fish mass, stuff part of it into the fish belly and part of the fish surface, add saturated salt water until the fish body is submerged , placed at 4 ° C for 35 hours and then taken out.

[0050] (3) Rinse: Rinse the marinated fish twice with clean water to remove the dirt and impurities exuded during the marinating process and the salt on the surface of the fish, then pick it up and put it in a leaking box to drain.

[0051] (4) Soaking in antioxidants: Soak the rinsed fish in a composite antioxidant solution, the volume-to-mass ratio of the liquid to the fish is 1:1, the soaking time is 2.5 hours, and the soaking temperature is room temperature.

[0052] The composition of the compound antioxidant solution is: Lactobacillus plantarum (Lactobacillus planta...

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PUM

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Abstract

The invention discloses a composite antioxidant for inhibiting excessive oxidation of fatty fish lipid and a pickling processing method. The composite antioxidant comprises 2.0-3.5%v / w of lactobacillus plantarum liquid with the concentration of 108-1010cfu / mL, 0.03-0.05%w / w of rosmarinic acid, 0.03-0.05%w / w of bamboo leaf flavonoid and 0.01-0.02%w / w of vitamin C. The usage of the components is the percent ratio of the components to the weight of treated fish. The components are weighed according to the percent ratio of the weight of the treated fish, dissolved in normal saline and uniformly stirred into composite antioxidant solution, the pickled fish is soaked in the composite antioxidant solution, the volume weight ratio of the composite antioxidant solution to the fish is 1:1, soaking time is 1.5-2.5 hours, the fish soaked in the antioxidant is placed in a heat pump dryer until the water content of the fish is 38-42%, and the fish is packaged and stored. Moderate fat oxidation of the fatty fish in the pickling and low-temperature drying process is facilitated, the dry-cured fish has special flavor, the oxidation process is stopped after drying, further excessive lipid oxidation of dry-cured fatty fish products is effectively inhibited, and the guarantee period of the products is prolonged.

Description

technical field [0001] The invention belongs to the technical field of aquatic products and relates to a fish processing technology, in particular to a composite antioxidant and a pickling processing method for inhibiting excessive oxidation of fatty fish lipids. Background technique [0002] Fish pickled products are one of the traditional processed aquatic products. They have a unique flavor and taste, and are resistant to storage. They have always been popular aquatic foods. However, during the pickling process of fatty fish, fat oxidation is very easy to occur, thereby deteriorating the quality of the product, producing bad flavor and harmful substances. Lipid oxidation has two sides to product quality. Moderate lipid oxidation is an important way to form flavor compounds such as aldehydes, ketones, alcohols, fats, etc. in salted dried fish, while excessive lipid oxidation will cause a strong hala taste. At present, the main measure to prevent the oxidation of aquatic p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22
CPCA23B4/20A23B4/22A23V2002/00A23V2400/169A23V2200/02A23V2250/02A23V2250/2116A23V2250/708
Inventor 李来好吴燕燕蔡秋杏杨贤庆陈胜军邓建朝杨少玲赵永强
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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