Pickling method of fish meat

Abstract

The invention relates to a pickling method of fish meat, and belongs to the technical field of food processing. The invention provides a pickling method of fish meat. The pickling method comprises the following steps: (1) mixing curcumin composite salt with water to obtain a pickling solution; and (2) mixing the fish meat with the pickling liquid, carrying out acousto-optic power treatment for 25-35 minutes, taking out the fish meat, cleaning, and draining to obtain the pickled fish meat. According to the method disclosed by the invention, the fish meat is pickled in a manner of combining curcumin composite salt and acousto-optic power treatment, so that a curcumin-mediated acousto-optic power non-thermal sterilization technology can be realized, harmful microorganisms can be efficiently inactivated, meat product pickling can be assisted, the quality and flavor of the meat product can be improved, and the salty taste of the meat product can be enhanced. And the method is suitable for large-scale popularization.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a method for pickling fish. Background Art

[0002] As a traditional food processing method, pickling fish has significant advantages in extending the storage time and enhancing the flavor. Firstly, by inhibiting the growth of bacteria in a high-salt or acidic environment, pickled fish can be stored at room temperature for a long time, which is especially suitable for areas lacking cold chain facilities. Secondly, the pickling process can endow the fish with unique flavors and textures, such as the chewiness of salted fish and the umami taste of fermented fish products. In addition, the weight of the pickled fish after dehydration is reduced, making it convenient for transportation and storage. It was an important trade commodity and emergency food in history. Finally, pickling can retain the protein and some minerals in the fish, making it still have certain nutritional value under specific circumstances.

[0003] However, pickling fish also has many health hazards and nutritional deficiencies. The high salt content is the primary problem. Long-term consumption may cause hypertension, cardiovascular diseases, and increase the burden on the kidneys. More seriously, carcinogenic substances such as nitrosamines and benzo[a]pyrene may be produced during the pickling process. In terms of nutrition, water-soluble vitamins and unsaturated fatty acids are lost in large amounts during pickling, and lipid oxidation will also produce off-flavors. The food safety risks cannot be ignored. Improper pickling methods may lead to contamination by Clostridium botulinum or molds. In terms of texture, excessive dehydration will make the meat hard and lose its tender characteristics. There is an urgent need for a method for pickling fish to solve the many health hazards and nutritional deficiencies existing in fish pickling.

[0004] Based on this, the present invention is proposed. Summary of the Invention

[0005] The purpose of the present invention is to provide a method for pickling fish to solve the problems of many health hazards and nutritional deficiencies existing in fish pickling in the prior art.

[0006] In order to achieve the above-mentioned invention purpose, the present invention provides the following technical solutions:

[0007] A method for pickling fish includes the following steps:

[0008] (1) Mix curcumin complex salt with water to obtain a pickling solution;

[0009] (2) Mix the fish with the pickling solution, perform acousto-optic dynamic treatment for 25 - 35 min, take out the fish, wash it, and drain it to obtain pickled fish.

[0010] Preferably, the preparation method of the curcumin complex salt in step (1) is to mix an anhydrous ethanol solution of curcumin, an aqueous solution of γ-cyclodextrin, and an aqueous solution of sodium chloride to obtain a mixed solution, stir, centrifuge, take the supernatant, and freeze-dry it;

[0011] The mass ratio of curcumin, γ-cyclodextrin and sodium chloride in the mixed solution is 2-4:125-135:480-520.

[0012] Preferably, the stirring speed is 850-950 rpm, the temperature is 45-55 °C, and the time is 22-26 h;

[0013] The centrifugation speed is 9500-10500 rpm, and the centrifugation time is 10-20 min.

[0014] Preferably, the mass ratio of the curcumin complex salt to water for mixing is 4-6:90-110.

[0015] Preferably, in step (2), the mass-to-volume ratio of the fish meat to the pickling solution is 1 g:3-5 mL.

[0016] Preferably, in step (2), the acousto-optic dynamic treatment includes ultrasonic treatment and light treatment.

[0017] Preferably, the frequency of the ultrasonic treatment is one or more of 18-22 kHz, 26-30 kHz, and 38-42 kHz, and the ultrasonic power density is 95-105 W / L;

[0018] The light source wavelength of the light treatment is 420-425 nm, and the light source power is 180-220 W.

[0019] The present invention provides pickled fish prepared by the pickling method described above.

[0020] The present invention has the following technical effects and advantages:

[0021] The present invention co-excites the sensitizer (curcumin) through ultrasonic cavitation and sonoluminescence phenomena and a light source with a specific wavelength, synergistically increasing the production of reactive oxygen species. By screening the parameters of the acousto-optic treatment, appropriate working parameters are obtained, realizing the inactivation of microorganisms in fish meat.

[0022] The present invention uses a combination of curcumin complex salt and acousto-optic dynamic treatment for pickling fish meat, which can realize the acousto-optic dynamic non-thermal sterilization technology mediated by curcumin, efficiently inactivate harmful microorganisms, assist in pickling meat products, and realize the improvement of the quality and flavor of meat products and the enhancement of saltiness. This method has the advantages of simple operation and low cost, and is suitable for large-scale promotion. Brief Description of the Drawings

[0023] Figure 1 Results of measuring the sodium chloride content in fish meat of different treatment groups;

[0024] Figure 2The change in sodium chloride content in pickled fish at different pickling times;

[0025] Figure 3 The rank sum of sensory evaluation of pickled fish by different pickling methods;

[0026] Figure 4 The composition and content of free amino acids in pickled fish by different pickling methods;

[0027] Figure 5 The viable count of harmful microorganisms in pickled fish by different pickling methods. Detailed implementation mode

[0028] The present invention provides a pickling method for fish, comprising the following steps:

[0029] (1) Mix curcumin complex salt with water to obtain a pickling solution;

[0030] (2) Mix the fish with the pickling solution, perform acousto-optic dynamic treatment for 25 - 35 min, take out the fish, wash and drain it to obtain pickled fish;

[0031] The time of the acousto-optic dynamic treatment is preferably 30 min.

[0032] In the present invention, the preparation method of the curcumin complex salt in step (1) is to mix an anhydrous ethanol solution of curcumin, an aqueous solution of γ-cyclodextrin and an aqueous solution of sodium chloride to obtain a mixed solution, stir, centrifuge, take the supernatant and freeze-dry it;

[0033] The mass ratio of curcumin, γ-cyclodextrin and sodium chloride in the mixed solution is 2 - 4:125 - 135:480 - 520, preferably 3:130:500.

[0034] In the present invention, the stirring speed is 850 - 950 rpm, preferably 900 rpm, the temperature is 45 - 55 °C, preferably 50 °C, and the time is 22 - 26 h, preferably 24 h;

[0035] The centrifugation speed is 9500 - 10500 rpm, preferably 10000 rpm, and the centrifugation time is 10 - 20 min, preferably 15 min.

[0036] In the present invention, the mass ratio of the curcumin complex salt to water in the mixing is 4 - 6:90 - 110, preferably 5:100.

[0037] In the present invention, the mass-volume ratio of the fish to the pickling solution in step (2) is 1 g:3 - 5 mL, preferably 1 g:4 mL.

[0038] In the present invention, the acousto-optic dynamic treatment in step (2) includes ultrasonic treatment and light treatment.

[0039] In the present invention, the frequency of the ultrasonic treatment is one or more of 18 - 22 kHz, 26 - 30 kHz, and 38 - 42 kHz, preferably 20 kHz, 28 kHz, and 40 kHz, and the ultrasonic power density is 95 - 105 W / L, preferably 100 W / L;

[0040] The light source wavelength of the light treatment is 420 - 425 nm, preferably 423 nm, and the light source power is 180 - 220 W, preferably 200 W.

[0041] The present invention provides pickled fish prepared by the pickling method described above.

[0042] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0043] Example 1

[0044] Preparation of fish: Select fresh frozen Spanish mackerel, rinse the surface mucus with tap water, scrape off the scales with a tool, cut open the back, remove the internal organs, rinse again with tap water and drain to obtain fish for use.

[0045] Preparation of curcumin complex salt: Dissolve curcumin in absolute ethanol to obtain a curcumin absolute ethanol solution with a concentration of 10 mg / L. Dissolve γ-cyclodextrin and sodium chloride in water respectively to obtain a γ-cyclodextrin aqueous solution with a concentration of 10 mg / L and a sodium chloride aqueous solution with a concentration of 10 mg / L. Mix the curcumin absolute ethanol solution, γ-cyclodextrin aqueous solution and sodium chloride aqueous solution so that the mass ratio of curcumin, γ-cyclodextrin and sodium chloride in the final mixed solution is 3:130:500. Stir the obtained mixed solution at 50 °C at a speed of 900 rpm for 24 h, then centrifuge at a speed of 10000 rpm for 15 min, and take the supernatant for freeze-drying to obtain curcumin complex salt.

[0046] Construction of acousto-optic treatment system: Introduce a variable-frequency ultrasonic wave and a light source with a specific excitation wavelength to build an acousto-optic dynamic system. This system mainly consists of three parts, including an ultrasonic reaction cavity, a light source generating device, and an electric control system.

[0047] Pickling method of fish:

[0048] (1) Take 60 g of the prepared curcumin complex salt and mix it with 1000 g of water to obtain a pickling solution;

[0049] (2) Take 50 g of the prepared fish meat and mix it with 200 mL of the pickling solution. Put it into the ultrasonic reaction cavity of the acousto-optic treatment system. Set the ultrasonic treatment frequency to 20 kHz, 28 kHz, and 40 kHz for simultaneous treatment, the ultrasonic power density to 100 W / L, the wavelength of the light source to 425 nm, and the light source power to 200 W. Perform acousto-optic treatment for 30 min. Take out the fish meat, rinse off the surface dirt with water, and then place it on a drying net to drain until no more water drips from the fish surface to obtain pickled fish meat.

[0050] Example 2

[0051] Method for pickling fish meat:

[0052] (1) Take 40 g of the curcumin complex salt prepared in Example 1 and mix it with 1000 g of water to obtain a pickling solution;

[0053] (2) Take 50 g of the fish meat prepared in Example 1 and mix it with 250 mL of the pickling solution. Put it into the ultrasonic reaction cavity of the acousto-optic treatment system. Set the ultrasonic treatment frequency to 20 kHz, 28 kHz, and 40 kHz for simultaneous treatment, the ultrasonic power density to 103 W / L, the wavelength of the light source to 423 nm, and the light source power to 205 W. Perform acousto-optic treatment for 28 min. Take out the fish meat, rinse off the surface dirt with water, and then place it on a drying net to drain until no more water drips from the fish surface to obtain pickled fish meat.

[0054] Example 3

[0055] Method for pickling fish meat:

[0056] (1) Take 50 g of the curcumin complex salt prepared in Example 1 and mix it with 1000 g of water to obtain a pickling solution;

[0057] (2) Take 50 g of the fish meat prepared in Example 1 and mix it with 180 mL of the pickling solution. Put it into the ultrasonic reaction cavity of the acousto-optic treatment system. Set the ultrasonic treatment frequency to 20 kHz, 28 kHz, and 40 kHz for simultaneous treatment, the ultrasonic power density to 97 W / L, the wavelength of the light source to 420 nm, and the light source power to 195 W. Perform acousto-optic treatment for 33 min. Take out the fish meat, rinse off the surface dirt with water, and then place it on a drying net to drain until no more water drips from the fish surface to obtain pickled fish meat.

[0058] Experimental Example 1: Influence of different ultrasonic working parameters on the sodium chloride content in pickled fish meat

[0059] Set different ultrasonic working parameters, respectively set different ultrasonic treatment frequencies and ultrasonic power densities, and conduct tests using the method of Example 1. The ultrasonic working parameters are shown in Table 1.

[0060] Table 1 Different ultrasonic working parameters

[0061]

[0062] Three groups were set up, namely the experimental group, the control group and the blank control group. The experimental group was marinated according to the marinating method of the fish meat in Example 1 with the ultrasonic working parameters in Table 1; the control group marinated the fish meat by the method of static marinating with sodium chloride. The marinating method was to take 50 g of the fish meat prepared in Example 1 and mix it with 200 mL of an aqueous sodium chloride solution with a concentration of 6 wt%, and let it stand for 30 min; the blank control group did not marinate the fish meat and just let it stand for 30 min.

[0063] The Volhard method was used to determine the sodium chloride content in the fish meat of the experimental group, the control group and the blank control group. The determination method of the sodium chloride content was as follows:

[0064] The fish meat was minced. Exactly 10 g of the minced fish meat was accurately weighed and added into a stoppered colorimetric tube with a specification of 100 mL. 50 mL of hot water at 70 °C was added, vortexed and oscillated for 5 min, ultrasonically treated for 20 min, cooled to room temperature and then diluted to the scale with water, and the filtrate was collected by filtering with qualitative filter paper. 5 mL of nitric acid and 25 mL of a 0.1 mol / L silver nitrate standard titration solution were successively added to 50 mL of the filtrate, diluted to the scale with water, left to stand in the dark for 5 min, and the filtrate was collected. 50 mL of the filtrate was placed in a conical flask with a specification of 250 mL, 2 mL of a saturated ammonium ferric sulfate solution was added, and it was titrated with a 0.1 mol / L potassium thiocyanate standard titration solution while shaking violently. When the solution turned light yellow and remained unchanged for 1 min, it was the titration end point. Record the volume of the titration solution consumed, and at the same time do a blank test to calculate the sodium chloride content. The calculation formula was as follows:

[0065] X = (2 × 0.0355 × c × (V0 - V2) × V) / (m × V1) × 100;

[0066] In the formula: X was the sodium chloride content in the sample (%), c was the concentration of the potassium thiocyanate standard titration solution (0.1 mol / L), V0 was the volume of the potassium thiocyanate standard titration solution consumed in the blank test (mL), V1 was the volume of the test sample for titration (50 mL), V2 was the volume of the titration solution consumed for titrating the test sample (mL), V was the sample constant volume (100 mL), and m was the mass of the test sample (10 g).

[0067] The determination results of the sodium chloride content in the fish meat of different treatment groups were as Figure 1 shown. In the figure, the abscissa represented the sodium chloride content (%), the ordinate represented the fish meat of different treatments, and different letters indicated significant differences between groups.

[0068] According to Figure 1It can be seen that the sodium chloride content in the fish meat treated with an ultrasonic power density of 100 W / L is significantly higher than that in the fish meat treated with an ultrasonic power density of 50 W / L. Under the treatment conditions of the same time and ultrasonic power density, the sodium chloride content in the dual-frequency and triple-frequency ultrasonic working modes is significantly higher than that in the triple-frequency ultrasonic working mode. In the working mode of simultaneous treatment at 20, 28, and 40 kHz, the sodium chloride content in the fish meat is the highest, indicating that the method of simultaneous treatment of pickled fish at 20, 28, and 40 kHz has the best pickling efficiency.

[0069] Experimental Example 2: Effect of different pickling times on the sodium chloride content in pickled fish

[0070] Preparation of fish meat: Select fresh chilled large yellow croaker, rinse the surface mucus with tap water, scrape off the fish scales with tools, open the back, remove the internal organs, and rinse again with tap water and then drain to obtain the fish meat for standby.

[0071] Divide the fish meat into two groups. One group is for ordinary pickling. Mix 50 g of the treated fish meat with 200 mL of a sodium chloride aqueous solution with a concentration of 6 wt% and let it stand for 120 min. The second group is for photoacoustic dynamic pickling. Use the photoacoustic dynamic treatment parameters of Example 1 to pickle the fish meat for 120 min.

[0072] During pickling, take the fish meat of the two groups at 5 min, 10 min, 15 min, 20 min, 25 min, 30 min, 60 min, and 120 min respectively to measure the sodium chloride content, and then draw a curve graph based on the measured data. The results of the change in the sodium chloride content in pickled fish with different pickling times are as Figure 2 shown. The abscissa in the figure represents the pickling time (min), and the ordinate represents the sodium chloride content (%).

[0073] According to Figure 2 it can be seen that the sodium chloride content in the fish meat of the two groups of large yellow croaker increases with the extension of the pickling time, and under the condition of the same pickling time, the sodium chloride content in the fish meat of the large yellow croaker pickled in the photoacoustic dynamic pickling group is significantly higher than that in the ordinary pickling group, indicating that the photoacoustic dynamic treatment has the advantages of shortening the pickling process and improving the pickling efficiency.

[0074] Experimental Example 3: Effect of different pickling methods on the perception of saltiness of pickled fish

[0075] Preparation of fish meat: Select fresh chilled large yellow croaker, rinse the surface mucus with tap water, scrape off the fish scales with tools, open the back, remove the internal organs, and rinse again with tap water and then drain to obtain the fish meat for standby.

[0076] The fish meat was divided into three groups, namely the sodium chloride pickling group, the composite salt pickling group, and the acousto-optic dynamic pickling group. Among them, the sodium chloride pickling group adopted the method of static pickling with sodium chloride. Specifically, 50 g of processed fish meat was mixed with 200 mL of sodium chloride aqueous solution with a concentration of 6 wt% and left to pickle for 30 min; the composite salt pickling group adopted static pickling with curcumin composite salt. Specifically, 50 g of processed fish meat was mixed with 200 mL of the pickling solution in Example 1 and left to pickle for 30 min; the acousto-optic dynamic pickling group was pickled for 30 min using the pickling method in Example 1.

[0077] The pickled fish meat of different treatment groups was made into wet pickled fish products for sensory evaluation. The method of sensory evaluation is as follows:

[0078] (1) Twelve sensory assessors who were able to taste sodium chloride solutions of different concentrations and correctly identify the concentration gradient of sodium chloride solutions were recruited and screened.

[0079] (2) The sorting test method was used for sensory evaluation. The prepared samples were coded with three random digits and randomly presented to the sensory assessors. The assessors were required to sort according to the intensity of salty taste perception, with the highest salty taste ranked 3, medium ranked 2, and the lowest ranked 1.

[0080] (3) The sensory evaluation rank sums of the fish meat obtained by different pickling methods were calculated according to the sorting numbers.

[0081] The results of the sensory evaluation rank sums of the fish meat pickled by different pickling methods are as Figure 3 described.

[0082] According to Figure 3 it can be seen that the sensory evaluation rank sums of the fish meat in the sodium chloride pickling group, the composite salt pickling group, and the acousto-optic dynamic pickling group were 17, 23, and 32 respectively. Referring to the Kramer test table (α = 5%), when the number of panelists (J) was 12 and the number of samples (P) was 3, the upper range was R = 18 - 30, and the lower range was R = 19 - 29; R NaCl = 17, which is less than the minimum value of the upper R, R ICSP = 32, which is greater than the maximum value of the upper R, R IC = 23 is within the lower R range. Therefore, it shows that there are significant differences (P < 0.05) in the salty taste intensity of the fish meat in the sodium chloride pickling group, the composite salt pickling group, and the acousto-optic dynamic pickling group, and the salty taste perception intensity increases in turn, that is, the pickling method of the fish meat in Example 1 significantly enhances the salty taste perception of the fish meat.

[0083] Experimental Example 4: Effects of Different Pickling Methods on the Free Amino Acid Composition of Pickled Fish Meat

[0084] Preparation of fish meat: Select fresh chilled small yellow croaker, rinse off the surface mucus with tap water, scrape off the scales with a tool, open the back, remove the internal organs, rinse again with tap water and drain, and set aside the fish meat.

[0085] The fish meat was divided into 3 groups, namely, an acoustic-optical power pickling group, a sodium chloride pickling group and an unpickled group. The acoustic-optical power pickling group was pickled for 30 min using the pickling method of Example 1, the sodium chloride pickling group was pickled for 30 min using a sodium chloride static pickling method, and the unpickled group was not pickled for 30 min. Each group was repeated 3 times, and the free amino acid composition of the fish meat in each group was determined. The determination method of the free amino acid composition is as follows:

[0086] Accurately weigh 2.0g of fish meat from different treatment groups into a 50mL centrifuge tube, add 15mL of 0.02M dilute hydrochloric acid, fully homogenize and ultrasonically treat for 5min, then centrifuge at 5000r / min for 10min at 4°C, and collect the supernatant. The remaining precipitate was treated in the same way and combined with the supernatant, fixed to 45mL, then 2mL was transferred and added to an equal volume of 5% sulfosalicylic acid solution, centrifuged at 10000r / min for 10min at 4°C, and the supernatant was taken. The supernatant was filtered through a 0.22μm water filter membrane in a liquid phase vial, and measured using a fully automatic amino acid analyzer (equipment model: L-8900, manufacturer: Hitachi, Japan).

[0087] The composition and content of free amino acids in fish marinated in different ways are as follows Figure 4 As shown, the color gradient in the figure represents the relative content of free amino acids. The closer it is to 2, the higher the content, and the closer it is to -2, the lower the content.

[0088] according to Figure 4 It can be seen that the effect of the sound and light dynamic pickling group on free amino acids is more obvious than that of the sodium chloride pickling group, and the content of free amino acids is higher.

[0089] Experimental Example 5: Effects of different pickling methods on the survival of harmful microorganisms in pickled fish in vitro

[0090] Preparation of bacterial suspensions: Shewanella putrefaciens (number: ATCC BAA-1097, purchased from Baosai Plasmid Strain Company) and Vibrio parahaemolyticus (number: ATCC17802, purchased from China General Microbiological Culture Collection Center) stored in a -80°C refrigerator were respectively inoculated into TSA medium (purchased from Qingdao Haibo Biotechnology Co., Ltd.) and 2216E liquid medium (purchased from Qingdao Haibo Biotechnology Co., Ltd.) for activation. They were cultured in a shaker at 30°C and 180 rpm for 8 h and 16 h respectively to obtain activated Shewanella putrefaciens and Vibrio parahaemolyticus. The third-generation Shewanella putrefaciens and Vibrio parahaemolyticus were obtained through subculture. The third-generation Shewanella putrefaciens and Vibrio parahaemolyticus were centrifuged at 4000 rpm for 5 min respectively, and then resuspended with sterile physiological saline to obtain bacterial suspensions of Shewanella putrefaciens and Vibrio parahaemolyticus respectively, which were reserved for use.

[0091] Experimental scheme: It was divided into 3 treatment groups, namely the control group, the curcumin complex salt group, and the sonodynamic group. In the control group, the bacterial suspensions of Shewanella putrefaciens and Vibrio parahaemolyticus were incubated in the dark for 30 min. In the curcumin complex salt group, the bacterial suspensions of Shewanella putrefaciens and Vibrio parahaemolyticus were mixed with the curcumin complex salt solution in Example 1 at a volume ratio of 1:1, and then incubated in the dark for 30 min. In the sonodynamic group, the bacterial suspensions of Shewanella putrefaciens and Vibrio parahaemolyticus were mixed with the curcumin complex salt solution in Example 1 at a volume ratio of 1:1. The mixed solution was placed in the ultrasonic reaction cavity of the sonodynamic treatment system in the dark, and the ultrasonic treatment was set to simultaneously process at three frequencies of 20 kHz, 28 kHz, and 40 kHz. The ultrasonic power density was 100 W / L, the wavelength of the light source was 425 nm, the power of the light source was 200 W, and the sonodynamic treatment was carried out for 30 min.

[0092] Colony counting: 1 mL of the bacterial suspensions of Shewanella putrefaciens and Vibrio parahaemolyticus treated in the control group, the curcumin complex salt group, and the sonodynamic group were respectively taken and serially diluted with physiological saline (the dilution factor was 10 0 ~10 6 times). Then, 1 mL of the diluted solutions of the bacterial suspensions of Shewanella putrefaciens and Vibrio parahaemolyticus were respectively added to sterile petri dishes, and 20 mL of TSB medium cooled to 46°C was poured. After the agar solidified, the plates were inverted and cultured in an incubator at 30°C for 24 h. The dilution factors of the plates with the total number of colonies between 30 and 300 in the plates of Shewanella putrefaciens and Vibrio parahaemolyticus were selected for calculating the viable bacteria count. The viable bacteria count was the number of colonies in the plate multiplied by the corresponding dilution factor. The results of the viable bacteria counts of harmful microorganisms in the fish meat pickled by different pickling methods are as Figure 5As shown in the figure, (1) in the figure represents the viable count of Shewanella putrefaciens in different treatment groups, and (2) represents the viable count of Vibrio parahaemolyticus in different treatment groups.

[0093] According to Figure 5 it can be seen that the acousto-optic dynamic treatment group can effectively inactivate Shewanella putrefaciens and Vibrio parahaemolyticus, and the total colony counts decreased by 1.22 logarithmic values and 1.34 logarithmic values respectively. Moreover, the bactericidal effect is significantly higher than that of the curcumin complex salt group, indicating that under the working parameters of the acousto-optic dynamic treatment group, the effective inactivation of harmful microorganisms can be achieved, that is, the acousto-optic dynamic non-thermal bactericidal effect can be mediated.

[0094] It can be seen from the above embodiments that the present invention provides a method for pickling fish. The present invention jointly excites the sensitizer (curcumin) through ultrasonic cavitation and sonoluminescence phenomena and a light source with a specific wavelength, synergistically increasing the production of reactive oxygen species. By screening the parameters of the acousto-optic treatment, appropriate working parameters are obtained, realizing the inactivation of microorganisms in fish. The present invention adopts the combination of curcumin complex salt and acousto-optic dynamic treatment for pickling fish, and can realize the acousto-optic dynamic non-thermal bactericidal technology mediated by curcumin, efficiently inactivate harmful microorganisms, assist in pickling meat products, and realize the improvement of the quality and flavor of meat products and the enhancement of saltiness. This method has the advantages of simple operation and low cost, and is suitable for large-scale promotion.

[0095] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can still be made, and these improvements and refinements should also be regarded as the protection scope of the present invention.

Claims

1. A method for pickling fish meat, characterized in that, It includes the following steps: (1) Mix curcumin complex salt with water to obtain a pickling solution; (2) Mix fish meat with the pickling solution, perform acousto-optic dynamic treatment for 25 - 35 min, take out the fish meat, wash and drain it to obtain pickled fish meat.

2. The pickling method according to claim 1, wherein The preparation method of the curcumin complex salt in step (1) is to mix an anhydrous ethanol solution of curcumin, an aqueous solution of γ-cyclodextrin and an aqueous solution of sodium chloride to obtain a mixed solution, stir, centrifuge to take the supernatant and freeze-dry it; The mass ratio of curcumin, γ-cyclodextrin and sodium chloride in the mixed solution is 2 - 4:125 - 135:480 - 520.

3. The pickling method according to claim 2, wherein The rotation speed of the stirring is 850 - 950 rpm, the temperature is 45 - 55 °C, and the time is 22 - 26 h; The rotation speed of the centrifugation is 9500 - 10500 rpm, and the centrifugation time is 10 - 20 min.

4. The pickling method according to claim 1, wherein The mass ratio of the curcumin complex salt to water in the mixing is 4 - 6:90 - 110.

5. The pickling method according to claim 1, characterized in that, The mass-volume ratio of the fish meat to the pickling solution in step (2) is 1 g:3 - 5 mL.

6. The pickling method according to claim 1, wherein The acousto-optic dynamic treatment in step (2) includes ultrasonic treatment and light treatment.

7. The pickling method according to claim 6, characterized in that, The frequency of the ultrasonic treatment is one or more of 18 - 22 kHz, 26 - 30 kHz and 38 - 42 kHz, and the ultrasonic power density is 95 - 105 W / L; The wavelength of the light source for the light treatment is 420 - 425 nm, and the light source power is 180 - 220 W.

8. Pickled fish meat prepared by the pickling method according to any one of claims 1 - 7.

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