Stinky mandarin fish sterilization method by cooperation of plant antibacterial combination liquid and ultrahigh-pressure treatment

A plant antibacterial and combined liquid technology, which is applied in the direction of preserving meat/fish through radiation/electrical treatment, and preserving meat/fish with chemicals, can solve the needs and constraints that cannot fully meet the sensory, flavor, and nutritional needs of stinky mandarin fish. The development of the stinky mandarin fish industry and the short shelf life of the stinky mandarin fish have achieved the effects of reducing the generation of thiobarbituric acid reactants, synergistically promoting antibacterial and anti-oxidation, and improving quality and safety.

Active Publication Date: 2020-04-21
HUANGSHAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the Huangshan market is fresh stinky mandarin fish (refrigerated), which is difficult for tourists to take away under high temperature conditions in spring and summer. The stinky mandarin fish has a short shelf life and is not suitable for circulat

Method used

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  • Stinky mandarin fish sterilization method by cooperation of plant antibacterial combination liquid and ultrahigh-pressure treatment
  • Stinky mandarin fish sterilization method by cooperation of plant antibacterial combination liquid and ultrahigh-pressure treatment
  • Stinky mandarin fish sterilization method by cooperation of plant antibacterial combination liquid and ultrahigh-pressure treatment

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Experimental program
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Effect test

Embodiment 1

[0040] Embodiment 1: A kind of bactericidal method for stinky mandarin fish with plant antibacterial combination liquid coordinated with ultra-high pressure treatment

[0041]A method for sterilizing stinky mandarin fish with a combination of plant antibacterial liquid and ultra-high pressure treatment is characterized in that it includes the following technical steps.

[0042] (1) Prepare the mixed extract of fenugreek, pine needles, and purslane

[0043] Raw materials are mixed and crushed. 20 parts by weight of fenugreek, 30 parts by weight of pine needles, and 10 parts by weight of purslane are mixed, put into a stainless steel ball mill, take out the air, fill with nitrogen, and then fully grind to a fineness of 100 mesh to obtain a mixed fine powder. Powder, set aside. The fenugreek, pine needles and purslane are dry products with a water content of 7%, without insect damage and mildew. Preferably, the pine needles are more than 25 years old in Huangshan area, and the...

Embodiment 2

[0089] Embodiment 2: A kind of bactericidal method for stinky mandarin fish with plant antibacterial combination liquid coordinated with ultra-high pressure treatment

[0090] A method for sterilizing stinky mandarin fish with a combination of plant antibacterial liquid and ultra-high pressure treatment, comprising the following steps:

[0091] Step 1: Put 5 parts by weight of fenugreek, 10 parts by weight of pine needles and 3 parts by weight of purslane into a stainless steel ball mill, and grind to a fineness of 60 mesh under nitrogen protection to obtain the first mixed fine powder, which is set aside;

[0092] Step 2: The first mixed fine powder and ethanol with a mass concentration of 30% are mixed according to the volume ratio of 1:15, and then extracted in a closed environment with a negative pressure of -0.02MpaMpa, an ultrasonic power of 100W, and a temperature of 30°C. 0.5h; after the extraction is completed, filter the extract with 0.22 μm pore size filter paper, t...

Embodiment 3

[0107] Embodiment 3: A kind of bactericidal method for stinky mandarin fish with plant antibacterial combination liquid coordinated with ultra-high pressure treatment

[0108] A method for sterilizing stinky mandarin fish with a combination of plant antibacterial liquid and ultra-high pressure treatment, comprising the following steps:

[0109] Step 1: put 30 parts by weight of fenugreek, 50 parts by weight of pine needles and 20 parts by weight of purslane into a stainless steel ball mill, grind to a fineness of 200 mesh under nitrogen protection, obtain the first mixed fine powder, and set aside;

[0110] Step 2: The first mixed fine powder and ethanol with a mass concentration of 85% are mixed according to the volume ratio of 1:45, and then extracted in a closed environment with a negative pressure of -0.08Mpa, an ultrasonic power of 350W, and a temperature of 55°C. 1.0h; after the extraction is completed, use 0.22μm pore size filter paper to filter to obtain the extract, a...

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Abstract

The invention discloses a stinky mandarin fish sterilization method by cooperation of a plant antibacterial combination liquid and ultrahigh-pressure treatment. The method comprises the following steps: (1) preparing a mixed extract of elsholtzia, pine needles and purslane; (2) preparing mixed essential oil of tea tree flowers, chimonanthus salicifolius leaves, rosemary and orange peel; (3) preparing a plant antibacterial combination liquid; (4) soaking in the plant antibacterial combination liquid; and (5) carrying out packaging and ultrahigh-pressure treatment. According to the invention, the stinky mandarin fish sterilization method by cooperation of the plant antibacterial combination liquid and the ultrahigh-pressure treatment is provided; and compared with the single ultrahigh pressure treatment, the method of the invention has the following characteristics that the sterilization effect can be obviously enhanced by combining the plant antibacterial combination liquid and the ultrahigh pressure technology, the generation of thiobarbituric acid reactants in the stinky mandarin fish preservation process can be effectively reduced, dual effects of antibacterial preserve and oxidation resistance are achieved, adverse effects on the color, the sensory quality, the flavor substances and the like of the stinky mandarin fish are avoided, and the quality and the safety quality of the stinky mandarin fish are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for sterilizing stinky mandarin fish with a combination of plant antibacterial liquid and ultra-high pressure treatment. Background technique [0002] "At the first smell, there is a strange smell, deep smell, the meat is white and tender like garlic petals, smooth in the mouth, and fragrant." It describes the traditional naturally fermented food in Huizhou-Huizhou stinky mandarin fish, which has a long history and unique geographical heritage. flavor. [0003] Stinky mandarin fish is made from fresh mandarin fish, mixed with a certain amount of spices, and fermented by low-salt, low-temperature, short-term pickling. After microbial fermentation, the protein, fat and nucleic acid molecules in mandarin fish are degraded into amino acids, polypeptides, fatty acids, nucleotides, aldehydes, alcohols, ketones and other flavor substances, the nutritional value is improv...

Claims

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Application Information

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IPC IPC(8): A23B4/20A23B4/24A23B4/015
CPCA23B4/20A23B4/24A23B4/015
Inventor 吴永祥佘新松陈向阳金声琅章鏴孙汉巨吕顺清王婷婷张梦婷袁德现
Owner HUANGSHAN UNIV
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