Preservation ice used for sliced salmon sushi, and preparation method for preservation ice

A salmon and raw material technology, applied in the direction of meat/fish preservation, food ingredients as antimicrobial preservation, application, etc., can solve the problems of kidney disorder, toxicity, inedibility, etc., and achieve the elimination of hydroxyl radicals, good taste, The effect of slowing down the oxidation rate

Pending Publication Date: 2020-05-19
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, the Chinese invention patent application CN106665791A "A kind of ice for micro-frozen food preservation" uses sodium chloride, propylene glycol and sodium polyacrylate as raw materials, and propylene glycol is one of the commonly used cold storage agents, which has low toxicity. In food and beverages, there is a risk of causing kidney disorders, therefore, some countries have banned the use of propylene glycol in the food industry
At the same time, most cold storage agents are toxic and cannot directly contact food. Although a few cold storage agents are non-toxic, they are also inedible and cannot directly contact food.

Method used

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  • Preservation ice used for sliced salmon sushi, and preparation method for preservation ice
  • Preservation ice used for sliced salmon sushi, and preparation method for preservation ice
  • Preservation ice used for sliced salmon sushi, and preparation method for preservation ice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides a fresh-keeping ice for salmon sushi slices. The raw materials for preparing the fresh-keeping ice include inulin, rosemary extract, natamycin, potassium sorbate, sodium chloride, gum arabic and lemon ginger juice , the weight and number ratio of each raw material is:

[0026] Inulin 0.1

[0027] Rosemary Extract 3

[0028] Natamycin 0.05

[0029] Potassium sorbate 0.3

[0030] Sodium chloride 2

[0031] Gum Arabic 0.01

[0032] Lemon Ginger 94.54.

[0033] The preparation method of described lemon ginger juice is as follows: select fresh and plump lemons, clean fresh ginger, according to the ratio of lemon: fresh ginger = 2:1, add 100 times of water after weighing to squeeze the juice, filter to obtain lemon juice ginger ale.

[0034] The preparation method of described fresh-keeping ice, comprises the following steps:

[0035] Weigh each raw material respectively according to the above-mentioned ratio of parts by weight, first dissolve...

Embodiment 2

[0037] This embodiment provides a fresh-keeping ice for salmon sushi slices. The raw materials and preparation method selected in this embodiment are the same as those in Example 1, and the weight and number ratios of each raw material are:

[0038] Inulin 0.5

[0039] Rosemary Extract 1

[0040] Natamycin 0.1

[0041] Potassium sorbate 0.2

[0042] Sodium chloride 0.5

[0043] Gum Arabic 0.02

[0044] Lemon Ginger 97.68.

Embodiment 3

[0046] This embodiment provides a fresh-keeping ice for salmon sushi slices. The raw materials and preparation method selected in this embodiment are the same as those in Example 1, and the weight and number ratios of each raw material are:

[0047] Inulin 0.8

[0048] Rosemary Extract 2

[0049] Natamycin 0.1

[0050] Potassium sorbate 0.1

[0051] Sodium chloride 1

[0052] Gum Arabic 0.03

[0053] Lemon Ginger 95.97.

[0054] The fresh-keeping ice described in above-mentioned embodiment 1-3 is applied to the preservation of salmon sushi slice:

[0055] First, select fresh salmon, rinse the fish with sterile water, cut into 5*5*0.3cm uniform salmon sushi slices; then crush the fresh-keeping ice, and spread the washed salmon sushi slices Store on ice for the experimental group.

[0056] In addition, two control groups were set up: pure water and 2% sodium chloride were used to prepare ice cubes respectively, and uniform salmon sushi slices cut into 5*5*0.3cm were place...

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PUM

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Abstract

The invention provides preservation ice used for sliced salmon sushi, and a preparation method for the preservation ice. The preservation ice comprises the following preparation raw materials: inulin,rosemarinus officinalis extracts, natamycin, potassium sorbate, sodium chloride, Arabic gum and water, wherein the water is optimally lemon-ginger juice prepared from lemon and fresh ginger. Under asituation that a cold refrigeration agent is not used, the preservation ice is completely prepared from edible and nontoxic ingredients, ice melting time is effectively prolonged, the periphery of thesliced salmon sushi guarantees to be continuously kept at a low temperature state, an oxidization rate of the sliced salmon sushi is alleviated, and the problem that salmons are likely to rot in a preservation process is solved.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping aquatic products, and in particular relates to fresh-keeping ice for salmon sushi slices and a preparation method thereof. Background technique [0002] Salmon (Oncorhynchus) is also called Salmon fish or Salmon fish. Its meat is bright orange or red. It is delicious and nutritious. It is known as the "Emperor of the Ice Sea". In recent years, with the rapid development of the raw food cooking industry, salmon is regarded by consumers as one of the best raw materials. Salmon has few scales and small thorns, orange-red flesh, tender and delicious meat, smooth taste, rich in unsaturated fatty acids, regular consumption can effectively reduce blood lipids and blood cholesterol, and prevent cardiovascular diseases. In raw food cuisine, live fish is bled, sliced ​​into meat, stripped, cut into thin slices or diamond-shaped thick slices, put ice cubes on the bottom, place fish fillets on ice, and...

Claims

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Application Information

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IPC IPC(8): A23B4/09A23B4/023A23L5/20
CPCA23B4/09A23B4/0235A23L5/27A23V2002/00A23V2200/02A23V2200/10A23V2200/15A23V2250/1614A23V2250/21A23V2250/5062A23V2250/5028A23V2300/20
Inventor 励建荣曹雪慧李学鹏李婷婷谢晶牟伟丽邓尚贵郭晓华
Owner BOHAI UNIV
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