Method for prolonging storage time of fish meat
By using the complex bacterial solution of Bacillus cyclic and Bifidobacterium longan and the squat extract, combined with low-temperature storage technology, the dry consumption and oxidation of red-glycemic fish meat during storage is solved, and the quality of fish meat is maintained and the shelf life is extended.
Patent Information
- Application Number
- CN202510273745.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-10
- Publication Date
- 2025-05-13
AI Technical Summary
Red Glycyrrhiza fish is prone to dry consumption and oxidation during storage, affecting the quality of the fish and limiting its economic value.
The compound bacterial solution of Bacillus cyclic and Bifidobacterium longus was sprayed on the surface of the fish, and the fish was soaked in the sapphire extract, combined with low-temperature storage technology to form a protective barrier and antioxidant effect.
Effectively inhibit the reproduction of pests on the surface of fish, maintain the moisture of fish, extend the storage period of fish, and maintain the quality of fish.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of fish storage, and in particular relates to a method for prolonging fish storage. Background Art
[0002] Saccharum arundinaceum Retz. is a tall perennial herbaceous plant of the Gramineae family and the genus Saccharum. Its stalks are thick and can reach 6 meters in height, and are smooth and hairless. The leaf sheaths are longer than the internodes, and except for the hairs near the sheath mouth, the rest of the leaves are usually smooth and hairless. It is mainly distributed in Henan, Shaanxi, Zhejiang, Jiangxi, Hubei, Hunan, Fujian, Guangdong, Hainan, Guangxi, Guizhou, Sichuan, Yunnan and other provinces in China. It has abundant production and is mostly used for ornamental purposes.
[0003] Seriola dumerili, also known as red croaker, is a fish of the genus Seriola of the family Seriola, mainly distributed in Albania, Malaysia and other regions. Its meat is delicious and nutritious, and has the effects of warming the stomach and middle, calming the liver yang, dispelling wind, and improving vision. Although the fish meat of Seriola dumerili is rich in nutritional value, it often causes the fish meat to dry out and oxidize during storage, affecting the original taste of the fish meat, greatly limiting the economic value of Seriola dumerili. Therefore, if the use value of Seriola dumerili can be expanded while extending the storage of Seriola dumerili, it will inevitably achieve an economic win-win situation for Seriola dumerili and Seriola dumerili. Summary of the invention
[0004] The purpose of the present invention is to provide a method for prolonging the storage of fish meat, which has the characteristics of good fish meat quality and good storage effect.
[0005] The present invention provides a method for prolonging the storage of fish meat, comprising the following steps:
[0006] washing and draining the fish meat to be stored to obtain drained fish meat;
[0007] Spraying the composite bacterial liquid on the surface of the drained fish meat and letting it stand to obtain the fish meat after standing;
[0008] soaking the fish meat after standing still in the extract of Sphagnum sphaerocephalum and storing it at low temperature;
[0009] The composite bacterial liquid comprises: Bacillus circulans bacterial liquid and Bifidobacterium longum bacterial liquid.
[0010] Preferably, the effective viable counts of the Bacillus circulans bacterial solution and the Bifidobacterium longum bacterial solution are 2×10 6 ~3×10 6 CFU / mL;
[0011] In the composite bacterial solution, the volume ratio of the Bacillus circulans bacterial solution to the Bifidobacterium longum bacterial solution is 1:2-3.
[0012] Preferably, the standing temperature is 4-5°C; and the standing time is 10-15 minutes.
[0013] Preferably, the method for preparing the Imperata sphaerocephala extract comprises:
[0014] The crushed Echinops sphaerocephala sample was mixed with glucose oxidase solution for enzymolysis to obtain a filter residue;
[0015] The filter residue is mixed with water, and then boiled and filtered to obtain a filtrate which is the extract of Imperata sphaerocephala.
[0016] Preferably, the mass volume ratio of the crushed Echinops sphaerocephala sample to the glucose oxidase solution is 1 g: 10-15 mL;
[0017] The mass concentration of the glucose oxidase solution is 0.5% to 0.8%.
[0018] Preferably, the time of the mixed enzymolysis is 45 to 60 minutes; the temperature of the mixed enzymolysis is 37 to 41°C.
[0019] Preferably, during the cooking, the material-liquid ratio is 1 g: 25-35 mL;
[0020] The number of steaming is 2-3 times; the time of each steaming is 1-2 hours.
[0021] Preferably, the soaking time is 20 to 30 seconds; the soaking temperature is 4 to 10°C.
[0022] Preferably, the low temperature storage temperature is -15 to -20°C.
[0023] Preferably, the fish meat comprises: fish meat of red snapper.
[0024] Beneficial effects:
[0025] The present invention provides a method for extending the storage of fish meat, comprising the following steps: washing and draining the fish meat to be stored to obtain the drained fish meat; spraying a composite bacterial liquid on the surface of the drained fish meat and letting it stand to obtain the fish meat after standing; soaking the fish meat after standing in a sedge extract and storing it at low temperature; the composite bacterial liquid comprises: a bacillus circulans bacterial liquid and a bifidobacterium longum bacterial liquid. The present invention mixes the bacillus circulans bacterial liquid and the bifidobacterium longum bacterial liquid, so that the composite bacterial liquid can establish a protective barrier on the surface of the fish meat, which can inhibit the reproduction of harmful organisms on the surface of the fish meat on the one hand, and isolate foreign harmful bacteria on the other hand; and then soaking the fish meat in the sedge extract, the effective active ingredients in the sedge extract can play an antioxidant effect. Therefore, after using the technical solution provided by the present invention, it is not only beneficial for the fish meat to retain moisture and maintain the quality of the fish meat unchanged, but also beneficial for extending the storage period of the fish meat. DETAILED DESCRIPTION
[0026] In the present invention, unless otherwise specified, the reagents and methods used are conventionally selected.
[0027] The Imperata sphaerocephala sample of the present invention preferably includes: Imperata sphaerocephala stems and / or Imperata sphaerocephala roots; when the Imperata sphaerocephala sample is preferably Imperata sphaerocephala stems and Imperata sphaerocephala roots, there is no special requirement for the addition ratio of the two, and the total amount can meet the usage requirements.
[0028] When the composite bacterial liquid is sprayed on the surface of the drained fish meat, there is no special requirement for the amount of the composite bacterial liquid used, as long as the surface of the fish meat is completely covered with the composite bacterial liquid without dripping.
[0029] When the fish meat after standing still is soaked in the Imperata sphaerocephala extract, there is no special requirement for the amount of the Imperata sphaerocephala extract, as long as the fish meat after standing still is completely soaked in the Imperata sphaerocephala extract.
[0030] In order to further illustrate the present invention, the scheme provided by the present invention is described in detail below in conjunction with embodiments, but they should not be understood as limiting the protection scope of the present invention.
[0031] Example 1
[0032] A method for prolonging fish storage, comprising the steps of:
[0033] (1) Preparation of composite bacterial solution: The effective viable bacterial count is 2×10 6 CFU / mL of Bacillus circulans liquid and the effective viable count was 2×10 6 CFU / mL of Bifidobacterium longum bacterial liquid was mixed evenly in a volume ratio of 1:2 to obtain a composite bacterial liquid for later use;
[0034] (2) Preparation of Imperata sphaerocephala extract: using the stem of Imperata sphaerocephala as the Imperata sphaerocephala sample;
[0035] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 0.5% at a mass volume ratio of 1 g:15 mL, and then enzymolysis was performed (enzymolysis time was 45 min; enzymolysis temperature was 38° C.), and then filtered to obtain a filter residue;
[0036] The filter residue and water were mixed at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a first filtrate and a first filter residue; the first filter residue and water were mixed again at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a second filtrate; the first filtrate and the second filtrate were mixed to obtain an extract of Imperata sphaerocephala for later use;
[0037] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0038] Spraying the composite bacterial solution on the surface of the drained fish meat (the composite bacterial solution is considered to completely cover the surface of the fish meat without dripping), and then leaving the fish meat to stand for 15 minutes in an environment of 4 to 5° C. to obtain the rested fish meat;
[0039] The fish meat after standing is soaked in the extract of Sedge Elaeagnus truncatula for 30 seconds at a soaking temperature of 10°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0040] Example 2
[0041] A method for prolonging fish storage, comprising the steps of:
[0042] (1) Preparation of composite bacterial solution: The effective viable bacterial count is 2×10 6 CFU / mL of Bacillus circulans liquid and the effective viable count was 2×10 6 CFU / mL of Bifidobacterium longum bacterial liquid was mixed evenly in a volume ratio of 1:3 to obtain a composite bacterial liquid for later use;
[0043] (2) Preparation of Imperata sphaerocephala extract: using the stem of Imperata sphaerocephala as the Imperata sphaerocephala sample;
[0044] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 0.8% at a mass volume ratio of 1 g:15 mL, and then enzymolysis was performed (enzymolysis time was 45 min; enzymolysis temperature was 38° C.), and then filtered to obtain a filter residue;
[0045] The filter residue and water were mixed at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a first filtrate and a first filter residue; the first filter residue and water were mixed again at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a second filtrate and a second filter residue; the second filter residue and water were mixed again at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a third filtrate; the first filtrate, the second filtrate and the third filtrate were mixed to obtain an extract of Imperata sphaerocephala for later use;
[0046] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0047] Spraying the composite bacterial solution on the surface of the drained fish meat (the composite bacterial solution is considered to completely cover the surface of the fish meat without dripping), and then leaving the fish meat to stand for 15 minutes in an environment of 4 to 5° C. to obtain the rested fish meat;
[0048] The fish meat after standing is soaked in the extract of Sedge Elaeagnus truncatula for 30 seconds at a soaking temperature of 10°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0049] Example 3
[0050] A method for prolonging fish storage, comprising the steps of:
[0051] (1) Preparation of composite bacterial solution: The effective viable bacterial count is 3×10 6 CFU / mL of Bacillus circulans liquid and the effective viable count was 2×10 6 CFU / mL of Bifidobacterium longum bacterial liquid was mixed evenly in a volume ratio of 1:2 to obtain a composite bacterial liquid for later use;
[0052] (2) Preparation of Imperata sphaerocephala extract: using the roots of Imperata sphaerocephala as Imperata sphaerocephala samples;
[0053] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 0.5% at a mass volume ratio of 1 g:10 mL, and then enzymolysis was performed (enzymolysis time was 45 min; enzymolysis temperature was 41° C.), and then filtered to obtain a filter residue;
[0054] The filter residue and water were mixed at a mass volume ratio of 1g:28mL and then boiled for 1h to obtain a first filtrate and a first filter residue; the first filter residue and water were mixed again at a mass volume ratio of 1g:28mL and then boiled for 1h to obtain a second filtrate; the first filtrate and the second filtrate were mixed to obtain an extract of Imperata sphaerocephala for later use;
[0055] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0056] Spraying the composite bacterial solution on the surface of the drained fish meat (the composite bacterial solution is considered to completely cover the surface of the fish meat without dripping), and then leaving the fish meat to stand for 15 minutes in an environment of 4 to 5° C. to obtain the rested fish meat;
[0057] The fish meat after standing is soaked in the extract of Sphagnum sphagnum for 20 seconds at a soaking temperature of 10°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0058] Comparative Example 1
[0059] A method for prolonging fish storage, comprising the steps of:
[0060] (1) Prepare an effective viable bacterial count of 6×10 6 CFU / mL of Bifidobacterium longum bacterial solution for later use;
[0061] (2) Preparation of Imperata sphaerocephala extract: using the stem of Imperata sphaerocephala as the Imperata sphaerocephala sample;
[0062] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 0.5% at a mass volume ratio of 1 g:15 mL, and then enzymolysis was performed (enzymolysis time was 45 min; enzymolysis temperature was 38° C.), and then filtered to obtain a filter residue;
[0063] The filter residue and water were mixed at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a first filtrate and a first filter residue; the first filter residue and water were mixed again at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a second filtrate; the first filtrate and the second filtrate were mixed to obtain an extract of Imperata sphaerocephala for later use;
[0064] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0065] Spraying the Bifidobacterium longum bacterial solution on the surface of the drained fish meat (the Bifidobacterium longum bacterial solution completely covers the surface of the fish meat without dripping), and then leaving the fish meat to stand for 15 minutes in an environment of 4 to 5° C. to obtain the fish meat after standing;
[0066] The fish meat after standing is soaked in the extract of Sedge Elaeagnus truncatula for 30 seconds at a soaking temperature of 10°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0067] Comparative Example 2
[0068] A method for prolonging fish storage, comprising the steps of:
[0069] (1) Preparation of composite bacterial solution: The effective viable bacterial count is 1×10 6CFU / mL of Bacillus circulans liquid and the effective viable count was 1×10 6 CFU / mL of Bifidobacterium longum bacterial liquid was mixed evenly at a volume ratio of 1:0.5 to obtain a composite bacterial liquid for later use;
[0070] (2) Preparation of Imperata sphaerocephala extract: using the stem of Imperata sphaerocephala as the Imperata sphaerocephala sample;
[0071] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 0.5% at a mass volume ratio of 1 g:15 mL, and then enzymolysis was performed (enzymolysis time was 45 min; enzymolysis temperature was 38° C.), and then filtered to obtain a filter residue;
[0072] The filter residue and water were mixed at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a first filtrate and a first filter residue; the first filter residue and water were mixed again at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a second filtrate; the first filtrate and the second filtrate were mixed to obtain an extract of Imperata sphaerocephala for later use;
[0073] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0074] Spraying the composite bacterial solution on the surface of the drained fish meat (the composite bacterial solution is considered to completely cover the surface of the fish meat without dripping), and then leaving the fish meat to stand for 15 minutes in an environment of 4 to 5° C. to obtain the fish meat after standing;
[0075] The fish meat after standing is soaked in the extract of Sedge Elaeagnus truncatula for 30 seconds at a soaking temperature of 10°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0076] Comparative Example 3
[0077] A method for prolonging fish storage, comprising the steps of:
[0078] (1) Preparation of composite bacterial solution: The effective viable bacterial count is 2×10 6 CFU / mL of Bacillus circulans liquid and the effective viable count was 2×10 6 CFU / mL of Bifidobacterium longum bacterial liquid was mixed evenly in a volume ratio of 1:2 to obtain a composite bacterial liquid for later use;
[0079] (2) Preparation of Imperata sphaerocephala extract: using the stem of Imperata sphaerocephala as the Imperata sphaerocephala sample;
[0080] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 1% at a mass volume ratio of 1 g:15 mL, and then enzymolysis was performed (enzymolysis time was 70 min; enzymolysis temperature was 38° C.), and then filtered to obtain a filter residue;
[0081] The filter residue and water were mixed at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a first filtrate and a first filter residue; the first filter residue and water were mixed again at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a second filtrate; the first filtrate and the second filtrate were mixed to obtain an extract of Imperata sphaerocephala for later use;
[0082] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0083] Spraying the composite bacterial solution on the surface of the drained fish meat (the composite bacterial solution is considered to completely cover the surface of the fish meat without dripping), and then leaving the fish meat to stand for 15 minutes in an environment of 4 to 5° C. to obtain the rested fish meat;
[0084] The fish meat after standing is soaked in the extract of Sedge Elaeagnus truncatula for 30 seconds at a soaking temperature of 10°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0085] Comparative Example 4
[0086] A method for prolonging fish storage, comprising the steps of:
[0087] (1) Preparation of composite bacterial solution: The effective viable bacterial count is 2×10 6 CFU / mL of Bacillus circulans liquid and the effective viable count was 2×10 6 CFU / mL of Bifidobacterium longum bacterial liquid was mixed evenly in a volume ratio of 1:2 to obtain a composite bacterial liquid for later use;
[0088] (2) Preparation of Imperata sphaerocephala extract: using the stem of Imperata sphaerocephala as the Imperata sphaerocephala sample;
[0089] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 0.5% at a mass volume ratio of 1 g:15 mL, and then enzymolysis was performed (enzymolysis time was 45 min; enzymolysis temperature was 38° C.), and then filtered to obtain a filter residue;
[0090] The filter residue was mixed with water in a mass volume ratio of 1 g:30 mL and then boiled for 1 h to obtain a filtrate, which was the extract of Alpinia sphaerocephala, and set aside;
[0091] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0092] Spraying the composite bacterial solution on the surface of the drained fish meat (the composite bacterial solution is considered to completely cover the surface of the fish meat without dripping), and then leaving the fish meat to stand for 15 minutes in an environment of 4 to 5° C. to obtain the rested fish meat;
[0093] The fish meat after standing is soaked in the extract of Sedge Elaeagnus truncatula for 30 seconds at a soaking temperature of 10°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0094] Comparative Example 5
[0095] A method for prolonging fish storage, comprising the steps of:
[0096] (1) Preparation of composite bacterial solution: The effective viable bacterial count is 2×10 6 CFU / mL of Bacillus circulans liquid and the effective viable count was 2×10 6 CFU / mL of Bifidobacterium longum bacterial liquid was mixed evenly in a volume ratio of 1:2 to obtain a composite bacterial liquid for later use;
[0097] (2) Preparation of Imperata sphaerocephala extract: using the stem of Imperata sphaerocephala as the Imperata sphaerocephala sample;
[0098] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 0.5% at a mass volume ratio of 1 g:15 mL, and then enzymolysis was performed (enzymolysis time was 45 min; enzymolysis temperature was 38° C.), and then filtered to obtain a filter residue;
[0099] The filter residue and water were mixed at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a first filtrate and a first filter residue; the first filter residue and water were mixed again at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a second filtrate; the first filtrate and the second filtrate were mixed to obtain an extract of Imperata sphaerocephala for later use;
[0100] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0101] The drained fish meat is immersed in the composite bacterial solution for 10 seconds, and then the fish meat is allowed to stand for 15 minutes at room temperature (25-28° C.) to obtain the stood fish meat;
[0102] The fish meat after standing is soaked in the extract of Sedge Elaeagnus truncatula for 30 seconds at a soaking temperature of 10°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0103] Comparative Example 6
[0104] A method for prolonging fish storage, comprising the steps of:
[0105] (1) Preparation of composite bacterial solution: The effective viable bacterial count is 2×10 6 CFU / mL of Bacillus circulans liquid and the effective viable count was 2×10 6CFU / mL of Bifidobacterium longum bacterial liquid was mixed evenly in a volume ratio of 1:2 to obtain a composite bacterial liquid for later use;
[0106] (2) Preparation of Imperata sphaerocephala extract: using the stem of Imperata sphaerocephala as the Imperata sphaerocephala sample;
[0107] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 0.5% at a mass volume ratio of 1 g:15 mL, and then enzymolysis was performed (enzymolysis time was 45 min; enzymolysis temperature was 38° C.), and then filtered to obtain a filter residue;
[0108] The filter residue and water were mixed at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a first filtrate and a first filter residue; the first filter residue and water were mixed again at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a second filtrate; the first filtrate and the second filtrate were mixed to obtain an extract of Imperata sphaerocephala for later use;
[0109] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0110] Spraying the composite bacterial solution on the surface of the drained fish meat (the composite bacterial solution is considered to completely cover the surface of the fish meat without dripping), and then leaving the fish meat to stand for 15 minutes in an environment of 4 to 5° C. to obtain the rested fish meat;
[0111] The fish meat after standing is soaked in the extract of Sedge Coleus for 1 minute at a soaking temperature of 15°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0112] Comparative Example 7
[0113] A method for prolonging fish storage, comprising the steps of:
[0114] (1) Use an effective viable bacterial count of 2 × 10 6 CFU / mL of plant lactic acid bacteria solution for later use;
[0115] (2) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0116] Spraying the composite bacterial solution on the surface of the drained fish meat (the composite bacterial solution is considered to completely cover the surface of the fish meat without dripping), and then leaving the fish meat to stand for 15 minutes in an environment of 4 to 5° C. to obtain the rested fish meat;
[0117] The fish meat was stored at -30°C after being allowed to stand.
[0118] Comparative Example 8
[0119] A method for prolonging fish storage, comprising the steps of:
[0120] Cleaning the slaughtered red snapper to obtain clean fish meat, and draining the water from the fish meat to obtain drained fish meat;
[0121] The drained fish meat was stored at -15°C.
[0122] Comparative Example 9
[0123] A method for prolonging fish storage, comprising the steps of:
[0124] (1) Preparing an extract of Imperata sphaerocephala: using the stem of Imperata sphaerocephala as the Imperata sphaerocephala sample;
[0125] The crushed Echinops sphaerocephala sample was mixed with a glucose oxidase solution with a mass concentration of 0.5% at a mass volume ratio of 1 g:15 mL, and then enzymolysis was performed (enzymolysis time was 45 min; enzymolysis temperature was 38° C.), and then filtered to obtain a filter residue;
[0126] The filter residue and water were mixed at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a first filtrate and a first filter residue; the first filter residue and water were mixed again at a mass volume ratio of 1g:30mL and then boiled for 1h to obtain a second filtrate; the first filtrate and the second filtrate were mixed to obtain an extract of Imperata sphaerocephala for later use;
[0127] (3) cleaning the slaughtered red snapper to obtain clean fish meat, and draining water from the fish meat to obtain drained fish meat;
[0128] The drained fish meat is soaked in the extract of Sedge Coleus for 30 seconds at a soaking temperature of 10°C to obtain soaked fish meat; and then the soaked fish meat is stored at a low temperature of -15°C.
[0129] Test Example 1
[0130] The fish meat refrigerated for 15 days, 20 days, and 25 days in Examples 1-3 and Comparative Examples 1-9 were respectively taken to measure the changes in total protease activity. Each treatment was repeated three times in parallel. The results are shown in Table 1.
[0131] Table 1 Total protease activity in different treatments (unit: U / 100g fish meat)
[0132] deal with 15d 20d 25d Example 1 8.54 3.12 1.02 Example 2 9.56 4.12 1.57 Example 3 8.95 3.78 1.49 Comparative Example 1 10.57 5.47 2.37 Comparative Example 2 11.25 5.69 3.12 Comparative Example 3 9.98 4.73 3.98 Comparative Example 4 10.11 4.89 1.98 Comparative Example 5 11.25 6.12 2.69 Comparative Example 6 12.15 5.75 3.14 Comparative Example 7 10.65 5.12 2.98 Comparative Example 8 12.51 6.98 4.30 Comparative Example 9 11.34 5.24 3.15
[0133] Combined with the data in Table 1, it can be seen that compared with the methods used in Comparative Examples 1 to 9, after 25 days of low-temperature refrigeration of the fish meat, the endogenous protease activity is as low as 1.02 to 1.57 U / 100 g of fish meat. It can be seen that the technical solution provided by the present invention can still maintain good morphological quality of fish meat after long-term storage. Therefore, the technical solution provided by the present invention is conducive to improving the storage stability of fish meat and extending the shelf life of the product.
[0134] Test Example 2
[0135] The fish meat refrigerated for 25 days in Example 1-3 and Comparative Example 1-9 was taken and the total colony count was determined by gradient plate dilution method. The determination method was based on GB / T 4789.2-2010 "Microbiological Examination of Food Hygiene: Determination of Total Colony Count". The results are shown in Table 2.
[0136] Table 2 Total colony count in different treatments (unit: log CFU / g)
[0137]
[0138]
[0139] Combined with the data in Table 2, it can be seen that compared with the methods used in Comparative Examples 1 to 9, after storing the fish for 25 days, the colony count in the fish in Example 1 was only 4.2 log CFU / g, which was 2.5 log CFU / g less than 6.7 log CFU / g in Comparative Example 8. It can be seen that the method provided by the present invention is more conducive to the storage of fish and can maintain a longer storage period.
[0140] In summary, the present invention uses Bacillus circulans and Bifidobacterium longum bacterial liquids to spray the surface of fish meat, which is conducive to the bacterial liquid establishing a protective barrier on the surface of fish meat and inhibiting the reproduction of harmful organisms on the surface of fish meat; in addition, the effective active ingredients in the extract of Ampelopsis pilosula can play an antioxidant effect. Therefore, the technical solution provided by the present invention is not only conducive to fish meat retaining moisture and maintaining the quality of fish meat unchanged, but also conducive to extending the storage period of fish meat.
[0141] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A method for prolonging the storage of fish, characterized in that: The steps include: washing and draining the fish meat to be stored to obtain drained fish meat; Spraying the composite bacterial liquid on the surface of the drained fish meat and letting it stand to obtain the fish meat after standing; soaking the fish meat after standing still in the extract of Sphagnum sphaerocephalum and storing it at low temperature; The composite bacterial liquid comprises: Bacillus circulans bacterial liquid and Bifidobacterium longum bacterial liquid.
2. The method according to claim 1, characterized in that The effective viable counts of the Bacillus circulans bacterial solution and the Bifidobacterium longum bacterial solution were 2×10 6 ~3×10 6 CFU / mL; In the composite bacterial solution, the volume ratio of the Bacillus circulans bacterial solution to the Bifidobacterium longum bacterial solution is 1:2-3.
3. The method according to claim 1, characterized in that The standing temperature is 4-5°C; the standing time is 10-15 minutes.
4. The method according to claim 1, characterized in that: The preparation method of the Imperata sphaerocephala extract comprises: The crushed Echinops sphaerocephala sample was mixed with glucose oxidase solution for enzymolysis to obtain a filter residue; The filter residue is mixed with water, and then boiled and filtered to obtain a filtrate which is the extract of Imperata sphaerocephala.
5. The method according to claim 4, characterized in that The mass volume ratio of the crushed Eupatorium sphaerocephalum sample to the glucose oxidase solution is 1 g: 10-15 mL; The mass concentration of the glucose oxidase solution is 0.5% to 0.8%.
6. The method according to claim 4 or 5, characterized in that: The time of the mixed enzymolysis is 45 to 60 minutes; the temperature of the mixed enzymolysis is 37 to 41°C.
7. The method according to claim 4, characterized in that When performing the cooking, the material-liquid ratio is 1 g: 25-35 mL; The number of steaming is 2-3 times; the time of each steaming is 1-2 hours.
8. The method according to claim 1, characterized in that The soaking time is 20 to 30 seconds; the soaking temperature is 4 to 10°C.
9. The method according to claim 1, characterized in that: The temperature of the low temperature storage is -15 to -20°C.
10. The method according to claim 1, characterized in that The fish meat includes: the fish meat of red snapper.