Processing method of low-salt low-biogenic amine dried sea eels

Abstract

The invention discloses a processing method of low-salt low-biogenic-amine dried eel, which comprises the following steps: pretreatment: cleaning dirt on the surface of the eel, splitting the eel along the spine, removing viscera and black membranes, rinsing the eel with clear water, and wiping off obvious moisture on the surface to obtain a clean eel body; pickling: soaking the eels into pickling liquid containing table salt with the mass concentration of 4% and pediococcus pentosaceus CICC21862 with the concentration of 6-7 logCFU / mL, pickling the eels at 4 DEG C for 12 hours, and taking out the pickled eels; drying: at the temperature of 10 DEG C, controlling the humidity to be 70%-75% and the wind speed to be 2m / s, and air-drying for 72 hours until the moisture content is 40%-45%; packaging: performing vacuum packaging; and storage: low-temperature storage at 4 DEG C. According to the present invention, the defects of high salt content, high biogenic amine content, easy fat oxidation and the like of the existing dried sea eel product are overcome, the growth of harmful microorganisms is inhibited, the salt consumption is reduced, the biogenic amine content of the dried sea eels is reduced, the biogenic amine generation and the fat oxidation during the low-temperature storage process of the dried sea eels are inhibited, and the high-quality dried sea eel product is obtained.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a processing method of low-salt and low-biogenic amine eel carp. Background technique [0002] Eel has high nutritional value and is rich in protein and unsaturated fatty acids. It is known as "ginseng in water". Eel is a salted and dried product of traditional marine eel. It includes laparotomy, cleaning, pickling, drying and packaging. The moisture content of the finished product is about 40%, which can maintain a good flavor and taste. It is usually stored in cold storage and is very popular in coastal cities. welcome. [0003] Eel is rich in protein. In order to avoid spoilage during the processing of eel, it usually needs to go through the process of pickling. Among them, the process of wet pickling usually needs to put the eel in a salt solution above 8% for a period of time to inhibit Reproduction of harmful microorganisms and production of biogenic amines (Hu Kena, Gu Guizhan...

AI Technical Summary

Problems solved by technology

[0003] Eel is rich in protein. In order to avoid spoilage during the processing of eel, it usually needs to go through the process of pickling. Among them, the process of wet pickling usually needs to put the eel in a salt solution above 8% for a period of time to inhibit Reproduction of harmful microorganisms and production of biogenic amines (Hu Kena, Gu Guizhang, Gao Xingjie, Zhang Jinjie, Yang Wenge, Xu Dalun. Effects of Enteromorpha polyphenols and low-dose electron beam irradiation on microorganisms and lipid oxidation in eels. Food Science. 2021), leading to excessive salt content in the final product, which does not meet the healthy diet concept of low-salt diet

In addition, the product will continue to produce high biogenic amine content during storage. Studies have shown that the total biogenic amine content of some commercially available eels exceeds 500mg / kg (Tao Yaohong, Tang Haiqing, Ou Changrong, Zhu Junqiao. Analysis of amines and related quality indicators. Food Industry Science and Technology. 2021), which may damage the health of consumers, especially for people with low biogenic amine degradation ability or temporary loss of biogenic amine degradation ability due to taking drugs.

At the same time, eels are rich in fatty acids, which are prone to fat oxidation and deterioration during storage, resulting in a decrease in product flavor and food safety

[0004] The patent "a method for making eel with low biogenic amine content and authentic flavor CN111329006A" mainly uses electron beam treatment to inhibit the action of microorganisms, so as to achieve the purpose of inhibiting the production of biogenic amine, and electron beam treatment will accelerate the oxidation of fat. Quercetin can inhibit the oxidation of fat by electron beam treatment to a certain extent, but it can not continuously inhibit the oxidation of eel carp itself

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