Takifugu rubripes biological preservative as well as preparation method and application of takifugu rubripes biological preservative

A technology of pufferfish and biological preservatives, applied in food science, preservation of meat/fish with chemicals, preservation of meat/fish through freezing/cooling, etc., can solve the problem of no natural preservatives and color changes of pufferfish , quality decline and other issues, to achieve significant fresh-keeping effect, simple production process, and low production cost

Inactive Publication Date: 2020-10-09
TANGSHAN HAIDU SEAFOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Glacial coating can effectively slow down the deterioration of texture during frozen storage, but with the prolongation of storage time, the aquatic products with simple glaze coating usually have color changes, protein oxidation, and obvious quality decline.
In addition, as people's health awareness gradually deepens, they begin to pay attention to the problem of residual ingredients in preservatives, so the development of chemical preservation is limited to a certain extent.
At present, there is no report on the natural fresh-keeping agent and its application of red fin puffer

Method used

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  • Takifugu rubripes biological preservative as well as preparation method and application of takifugu rubripes biological preservative
  • Takifugu rubripes biological preservative as well as preparation method and application of takifugu rubripes biological preservative
  • Takifugu rubripes biological preservative as well as preparation method and application of takifugu rubripes biological preservative

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Present embodiment provides a kind of fresh-keeping method of red fin puffer, comprising the following steps:

[0021] 1) Choose 50 grams of frozen fish skin, thaw it at 10-12°C, wash the fish skin with clean water that meets the drinking water hygiene standard, beat the fish skin with a beater after cleaning the fish skin, add the weight of the fish skin 3.5 times of water, boiled at 110°C for 120 minutes. Then adjust the temperature to 65° C., and use an ultrasonic generator to process ultrasonic waves (frequency 60 kH) for 15-25 minutes to obtain fish skin slurry.

[0022] 2) According to the weight percentage ratio of 0.1% of fish skin weight, add compound protease to (1) for enzymolysis, protease (alkaline protease+neutral protease+papain) composition, the mass ratio between them is 1:1: 2) Carry out the enzymatic hydrolysis reaction at 50°C for 0.5h, cool to room temperature, centrifuge at 5000g for 5 minutes, collect the supernatant, adjust the protein content t...

Embodiment 2

[0026] Present embodiment provides a kind of fresh-keeping method of red fin puffer, comprising the following steps:

[0027] 1) Select 500 grams of frozen tilapia fish skin, thaw it at 10-12 °C, wash the fish skin with clean water that meets the drinking water hygiene standards, and beat the fish skin with a beater after cleaning the fish skin, add Water that is 4.0 times the weight of fish skin is boiled at 121°C for 60 minutes. Then adjust the temperature to 75° C., and use an ultrasonic generator to process ultrasonic waves (frequency 40 kH) for 25 minutes to obtain fish skin slurry.

[0028] 2) According to the weight percentage ratio of 0.2% of fish skin weight, add composite protease to (1) for enzymolysis, protease (alkaline protease+neutral protease+papain) composition, the mass ratio between them is 2:1: 1) Carry out the enzymatic hydrolysis reaction at 60°C for 1.0h, cool to room temperature, centrifuge at 4000g for 8 minutes, collect the supernatant, adjust the pr...

Embodiment 3

[0032] Present embodiment provides a kind of fresh-keeping method of red fin puffer, comprising the following steps:

[0033] 1) Select 1000 grams of frozen tilapia skin, thaw it at 10-12°C, wash the skin with clean water that meets the sanitary standards for drinking water, and beat the skin with a beater after cleaning the skin, add Water that is 4.5 times the weight of fish skin is boiled at 100°C for 120 minutes. Then the temperature was adjusted to 75°C, and an ultrasonic generator was used to process ultrasonic waves (60kH frequency) for 15 minutes to obtain fish skin slurry.

[0034] 2) According to the weight percentage ratio of 0.3% of fish skin weight, add composite protease to (1) for enzymolysis, protease (alkaline protease+neutral protease+papain) composition, the mass ratio between them is 1:1: 1) Carry out the enzymatic hydrolysis reaction at 55°C for 1.0h, cool to room temperature, centrifuge at 5000g for 4 minutes, collect the supernatant, adjust the protein ...

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Abstract

The invention relates to a takifugu rubripes biological preservative as well as a preparation method and application thereof, and the method comprises the following steps: step 1), unfreezing frozen fish skin, cleaning, pulping, then adding water, and boiling at 100-121 DEG C; and 2) cooling to 65-75 DEG C, carrying out ultrasonic treatment, and adding compound protease to carry out enzymolysis, thereby obtaining the product. The fish skin enzymatic hydrolysate biological preservative provided by the invention is applied to ice-coated takifugu rubripes; after takifugu rubripes meat is frozen for 12 months, the product quality is kept at a relatively good level, and sensory evaluation keeps 94% or above of fresh takifugu rubripes meat and is remarkably superior to pure water ice-coated takifugu rubripes meat.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic food, in particular to a biological fresh-keeping agent for pufferfish and its preparation method and application. Background technique [0002] The red-finned oriental puffer belongs to the class Teleost, the order Fuguformes, the suborder Fugus, the family Pufferidae, and the genus Fugus. Redfin puffer is deeply loved by consumers for its high nutrition and high quality, and has great market potential. At present, my country's puffer fish resources are abundant. With the opening of the market, the domestic demand for puffer fish is increasing. The storage, transportation and freshness of fresh puffer fish are very important. It is of great significance to the development of the transportation industry, and it is also conducive to the further expansion and development of the industry. [0003] Freezing, as a commonly used fresh-keeping method for aquatic products, freezes more t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/20A23B4/22A23B4/09
CPCA23B4/20A23B4/22A23B4/09A23V2002/00
Inventor 李金璐罗永康赵林征李卫东
Owner TANGSHAN HAIDU SEAFOOD CO LTD
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