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

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...

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 circulation, which seriously restricts the development of the stinky mandarin fish industry.

It can be seen that adopting traditional processing and preservation methods can no longer fully satisfy consumers' demand for smelly mandarin fish sense organs, flavor and nutrition.

Images