CN106720196A - A kind of preparation method for pickling fresh-keeping liquid and pickle fresh-keeping liquid and applied with it - Google Patents

Abstract

The invention discloses a preparation method of a preserved fresh-keeping liquid, and the preserved fresh-keeping liquid and its application, wherein the fresh-keeping liquid for pickling comprises 3-5% of shallots, 2.5-5% of ginger, 2-4% of Chinese prickly ash, and 1.5-5% of star anise. 3%, bay leaf 1.5-3%, cinnamon 1-3%, perilla 0.4-0.8%, salt 5-7%, rice wine 10-20%, polyoxyethylene sorbitan monooleate 6-12%, Food grade absolute ethanol 2-8%, allicin 0.5-2%, catechin 1-3%, water. The invention can significantly improve the texture quality of freshwater fish during storage, inhibit the growth of spoilage bacteria, effectively extend the fresh-keeping period of fish meat, improve the quality and storage stability of refrigerated and fresh-keeping fish meat products, and is easy to realize industrial production, and the product is convenient to eat and has a market prospect broad.

Description

A preparation method of pickled fresh-keeping liquid, pickled fresh-keeping liquid and its application

technical field

The invention belongs to the technical field of freshwater fish processing and storage, and in particular relates to a preparation method of a preserved fresh-keeping solution, a preserved fresh-keeping solution and an application thereof.

Background technique

my country is rich in freshwater fishery resources and is one of the countries with the largest freshwater aquaculture area in the world. Fish is tender, delicious and nutritious, and freshwater fish is a high-quality protein resource. In 2015, my country's freshwater fish farming output reached 26.0297 million tons. Domestic freshwater fish are mostly sold fresh. In recent years, with the development of cold chain technology and the transformation of national consumption patterns, sales of fresh-keeping aquatic products have gradually increased. Because freshwater fish is perishable, it is often stored in a low-temperature preservation method. The storage method of low temperature preservation can effectively delay the deterioration of fish meat quality in a short period of time. However, due to the high water content and rich protein content of fish meat, the protein is degraded under the combined action of microorganisms and endogenous enzymes, and the quality of low-temperature fresh fish meat is prone to texture deterioration during storage. Quality deterioration is likely to adversely affect sales and subsequent processing. Therefore, the development of effective fish preservation methods plays an important role in promoting the diversified development of the freshwater fish industry.

At present, a large number of studies have shown that in the process of fish quality deterioration, the spoilage of microorganisms and the degradation of endogenous proteases in fish have a certain role. Therefore, the fundamental measures to be taken for fish preservation are: inhibiting the activity of endogenous proteases in fish and controlling the growth and reproduction of spoilage microorganisms. In recent years, with the rise of the concept of green food, the development of biological preservatives has become an inevitable trend. Therefore, the development of edible preservatives with endogenous enzyme inhibition and bacteriostasis is very important to solve the problem of fish preservation and ensure product quality.

Contents of the invention

The purpose of this section is to outline some aspects of embodiments of the invention and briefly describe some preferred embodiments. Some simplifications or omissions may be made in this section, as well as in the abstract and titles of this application, to avoid obscuring the purpose of this section, the abstract and titles, and such simplifications or omissions should not be used to limit the scope of the invention.

In view of the above-mentioned and/or existing technical blanks for preparing pickling preservation liquid, the present invention is proposed.

Therefore, one of the objects of the present invention is to solve the deficiencies in the prior art, and provide a stable and balanced preparation method for pickling and preservation liquid.

In order to solve the above-mentioned technical problems, the present invention provides the following technical scheme: a preparation method of pickled fresh-keeping liquid, comprising: material preparation, in terms of the mass percentage of pickled fresh-keeping liquid, the materials include 3-5% of green onion, ginger 2.5-5%, pepper 2-4%, star anise 1.5-3%, fragrant leaves 1.5-3%, cinnamon 1-3%, perilla 0.4-0.8%, salt 5-7%, rice wine 10-20%, poly Oxyethylene sorbitan monooleate 6-12%, food-grade absolute ethanol 2-8%, allicin 0.5-2%, catechin 1-3%, water; onion, ginger, pepper, star anise, Add fragrant leaves, cinnamon bark, and perilla into water, boil for 0.5-1 hour in a slightly boiling state, then filter, add salt and rice wine to the filtrate to make a pickling solution; Stir at a speed of 1 min, add polyoxyethylene sorbitan monooleate and food-grade anhydrous ethanol to allicin, stir until completely mixed to obtain a dispersed phase; stir at a speed of 50-100r/min, add Add catechins to the liquid preparation, stir until completely mixed to obtain a continuous phase; add a dispersed phase to the continuous phase in the above step, stir and disperse to obtain a preserved fresh-keeping liquid.

As a preferred solution of the preparation method of the preserved fresh-keeping liquid in the present invention, the power of the boiling is 1000-1500W.

As a preferred solution of the preparation method of the preserved fresh-keeping liquid in the present invention, the stirring and dispersing is carried out at 50-100 rpm for 5-10 minutes.

As a preferred solution of the preparation method of the preserved fresh-keeping liquid in the present invention, wherein: the content of evodiamine in the Zanthoxylum bungeanum is 1.000-1.120 mg/g.

Another object of the present invention is to provide a pickling preservation solution, which is characterized in that: a pickling preservation solution, in terms of mass percentage, includes 3-5% onion, 2.5-5% ginger, and 2-4% pepper , star anise 1.5-3%, bay leaf 1.5-3%, cinnamon 1-3%, perilla 0.4-0.8%, salt 5-7%, rice wine 10-20%, polyoxyethylene sorbitan monooleate 6 ~12%, food grade absolute ethanol 2~8%, allicin 0.5~2%, catechin 1~3%, water.

As a preferred solution of the preserved fresh-keeping solution of the present invention, wherein: the content of evodiamine in the Zanthoxylum bungeanum is 1.000-1.120 mg/g.

Another object of the present invention is to provide an application of pickled fresh-keeping liquid in the fresh-keeping aspect of freshwater fish, which is characterized in that: the fresh-water fish is dissected, washed with water at 0-10°C, and the fish is kept at 0-10°C. Drain in an environment of ℃; put the drained fish into the marinating preservation solution and marinate at 0-10℃ for 12-20h, turn every 2h, drain the marinated fish at 0-10℃, vacuum pack Store at -2-4°C.

As a preferred scheme for the application of the pickled fresh-keeping liquid in the fresh-keeping aspect of freshwater fish, the ratio of the drained fish to the pickled fresh-keeping liquid is 800-1000 liters per liter of pickled fresh-keeping liquid. 1000g drained fish.

The beneficial effects that the present invention has:

(1) The present invention utilizes the protein degradation process caused by endogenous cathepsin B, endogenous cathepsin L of fish meat, endogenous collagenase of fish meat and microbial spoilage to slow down the texture deterioration of fish meat and improve The storage stability of fresh-keeping is ensured, and it is easy to be industrialized. The product can be eaten after simply steaming or firing, which is convenient to eat, has good texture and flavor, and has a broad market prospect.

(2) The technical problem of poor dispersibility of allicin in aqueous solution is overcome, the preparation method is simple, the application range of fat-soluble allicin is expanded, the process of pickling, seasoning and preservation is carried out simultaneously, and the pungent smell of allicin is covered up simultaneously.

(3) The synergistic effect of polyoxyethylene sorbitan monooleate and food-grade absolute ethanol makes allicin uniformly distributed to form a stable and balanced pickling preservation emulsion, and the preservation solution remains stable during fish storage.

detailed description

In order to make the above objects, features and advantages of the present invention more comprehensible, the specific implementation of the present invention will be described in detail below in conjunction with specific examples.

In the following description, a lot of specific details are set forth in order to fully understand the present invention, but the present invention can also be implemented in other ways different from those described here, and those skilled in the art can do it without departing from the meaning of the present invention. By analogy, the present invention is therefore not limited to the specific examples disclosed below.

Second, "one embodiment" or "an embodiment" referred to herein refers to a specific feature, structure or characteristic that may be included in at least one implementation of the present invention. "In one embodiment" appearing in different places in this specification does not all refer to the same embodiment, nor is it a separate or selective embodiment that is mutually exclusive with other embodiments.

Example 1

(1) Preparation of preserved fresh-keeping liquid:

Material preparation: in terms of the mass percentage of the pickling liquid, including 5% green onion, 5% ginger, 4% pepper, 3% star anise, 3% bay leaf, 3% cinnamon, 0.8% perilla, 7% salt, Rice wine 20%, polyoxyethylene sorbitan monooleate 12%, food-grade absolute ethanol 8%, allicin 2%, catechin 1%, water; (the content of evodiamine in pepper is 1.000mg/g )

Preparation of pickling solution: add onion, ginger, Chinese prickly ash, star anise, bay leaves, cinnamon bark, and perilla to water, boil at a power of 1000w for 1 hour in a slightly boiling state, then filter, add salt and rice wine to the filtrate to make pickling liquid;

Preparation of pickling preservation solution: at 25°C, under stirring at a speed of 100r/min, add polyoxyethylene sorbitan monooleate and food-grade absolute ethanol to allicin, and stir until completely mixed to obtain a dispersed phase ; under stirring at a speed of 50r/min, add catechin to the pickling solution, stir until completely mixed to obtain a continuous phase; add the dispersed phase to the continuous phase of the above steps, stir and disperse for 10min at a speed of 100r/min, to obtain Preservatives for pickling.

In the pickling preservation liquid, it includes 5% green onion, 5% ginger, 4% pepper, 3% star anise, 3% bay leaf, 3% cinnamon, 0.8% perilla, 7% salt, 20% rice wine, polyoxyethylene sorbet Alcohol monooleate 12%, food grade absolute ethanol 8%, allicin 2%, catechin 1%, water;

(2) Slaughter: Dissect the fresh grass carp, remove the viscera, cut it open from the back, and divide it into two parts. Rinse the slaughtered fish with pre-cooled water at 10°C, and drain the fish at 4°C;

(3) Pickling: Put the fish into the pickling liquid and marinate it for 12 hours at 10°C, and turn it over every 2 hours. The ratio of the fish to the freshwater fish salting liquid is 1000g/L;

(4) Drain: drain the marinated fish at 4°C;

(5) Vacuum packaging storage: put the pretreated fish into packaging bags for vacuum packaging, and then store them at -2°C.

Example 2

(1) Preparation of preserved fresh-keeping liquid:

Material preparation: in terms of the mass percentage of the pickling liquid, including 4% green onion, 3% ginger, 3% pepper, 2% star anise, 2% bay leaves, 2% cinnamon, 0.5% perilla, 5% salt, Rice wine 15%, polyoxyethylene sorbitan monooleate 10%, food-grade absolute ethanol 4%, allicin 1.5%, catechin 1%, water; (the content of evodiamine in Zanthoxylum bungeanum is 1.120mg/g )

Preparation of pickling liquid: add onion, ginger, Chinese prickly ash, star anise, bay leaves, cinnamon bark, and perilla to water, boil at 1200w for 0.5h in a slightly boiling state, then filter, add salt and rice wine to the filtrate to make into a pickling solution;

Preparation of pickling preservation solution: at 20°C, under stirring at a speed of 80r/min, add polyoxyethylene sorbitan monooleate and food-grade absolute ethanol to allicin, and stir until completely mixed to obtain a dispersed phase ; under stirring at a speed of 60r/min, add catechins to the pickling solution, stir until completely mixed to obtain a continuous phase; add the dispersed phase to the continuous phase of the above steps, stir and disperse for 6min at a speed of 80r/min, to obtain Preservatives for pickling.

In the pickling liquid, including 4% green onion, 3% ginger, 3% pepper, 2% star anise, 2% bay leaves, 2% cinnamon, 0.5% perilla, 5% salt, 15% rice wine, polyoxyethylene sorbet Alcohol monooleate 10%, food grade absolute ethanol 4%, allicin 1.5%, catechin 1%, water;

(2) Slaughter: Dissect the live grass carp, remove the viscera, cut it open from the back, and divide it into two parts. Rinse the slaughtered fish with pre-cooled water at 4°C, and drain the fish at 10°C;

(3) Pickling: Put the fish into the pickling preservation solution and marinate it in an environment of 4°C for 20 hours, turn it every 2 hours, and the ratio of the fish to the freshwater fish preservation solution is 800g/L;

(4) Drain: drain the marinated fish at 10°C;

(5) Vacuum packaging storage: put the pretreated fish into packaging bags for vacuum packaging, and then store them at 0°C.

Example 3

(1) Preparation of preserved fresh-keeping liquid:

Material preparation: In terms of the mass percentage of the pickling preservation solution, it includes 5% green onion, 4% ginger, 3% pepper, 2% star anise, 1.5% bay leaf, 2% cinnamon, 0.6% perilla, 6% salt, Rice wine 15%, polyoxyethylene sorbitan monooleate 10%, food-grade absolute ethanol 6%, allicin 1%, catechin 2%, water; (the content of evodiamine in Zanthoxylum bungeanum is 1.100mg/g )

Preparation of pickling solution: add onion, ginger, Chinese prickly ash, star anise, bay leaves, cinnamon bark, and perilla to water, boil at a power of 1000w for 1 hour in a slightly boiling state, then filter, add salt and rice wine to the filtrate to make pickling liquid;

Preparation of pickling preservation solution: at 15°C, under stirring at a speed of 60r/min, add polyoxyethylene sorbitan monooleate and food-grade absolute ethanol to allicin, and stir until completely mixed to obtain a dispersed phase ; under stirring at a speed of 80r/min, add catechins to the pickling solution, stir until completely mixed to obtain a continuous phase; add the dispersed phase to the continuous phase of the above steps, stir and disperse for 8min at a speed of 60r/min, to obtain Preservatives for pickling.

In the pickling preservation liquid, it includes 5% green onion, 4% ginger, 3% pepper, 2% star anise, 1.5% bay leaf, 2% cinnamon, 0.6% perilla, 6% salt, 15% rice wine, polyoxyethylene sorbet Alcohol monooleate 10%, food grade absolute ethanol 6%, allicin 1%, catechin 2%, water;

(2) Slaughter: Dissect the fresh and live bream, remove the viscera directly, without dissection, rinse the slaughtered fish with pre-cooled water at 10°C, and drain the fish at 4°C;

(3) Pickling: Put the fish into the pickling preservation solution and marinate for 16 hours at 4°C, and turn it over every 2 hours. The ratio of the fish to the freshwater fish preservation solution is 1000g/L;

(4) Drain: drain the marinated fish at 4°C;

(5) Vacuum packaging storage: put the pretreated fish into packaging bags for vacuum packaging, and then store them at 0°C.

Example 4

(1) Preparation of preserved fresh-keeping liquid:

Material preparation: In terms of the mass percentage of the pickling preservation solution, it includes 3% green onion, 2.5% ginger, 2% pepper, 1.5% star anise, 1.5% bay leaf, 1% cassia bark, 0.4% perilla, 5% salt, Rice wine 10%, polyoxyethylene sorbitan monooleate 6%, food-grade absolute ethanol 2%, allicin 0.5%, catechin 3%, water; (the content of evodiamine in Zanthoxylum bungeanum is 1.110mg/g )

Preparation of pickling solution: add green onion, ginger, Chinese prickly ash, star anise, bay leaves, cinnamon bark, and perilla to water, boil at a power of 1500w for 0.5h and filter, add salt and rice wine to the filtrate to prepare into a pickling solution;

Preparation of pickling preservation solution: at 5°C, with stirring at a speed of 50r/min, add polyoxyethylene sorbitan monooleate and food-grade absolute ethanol to allicin, and stir until completely mixed to obtain a dispersed phase ; under stirring at a speed of 100r/min, add catechins to the pickling solution, stir until completely mixed to obtain a continuous phase; add the dispersed phase to the continuous phase of the above steps, stir and disperse for 5min at a speed of 50r/min, to obtain Preservatives for pickling.

In the preserved fresh-keeping solution, include 3% green onion, 2.5% ginger, 2% pepper, 1.5% star anise, 1.5% bay leaf, 1% cinnamon, 0.4% perilla, 5% salt, 10% rice wine, polyoxyethylene sorbet Alcohol monooleate 6%, food grade absolute ethanol 2%, allicin 0.5%, catechin 3%, water;

(2) Slaughter: Dissect the fresh and live bream, remove the viscera directly, without dissection, rinse the slaughtered fish with 4°C pre-cooled water, and drain the fish in an environment of 10°C;

(3) Pickling: Put the fish into the pickling preservation solution and marinate it for 20 hours at 0°C, and turn it over every 2 hours. The ratio of the fish to the freshwater fish preservation solution is 900g/L;

(4) Drain: drain the marinated fish at 10°C;

(5) Vacuum packaging storage: put the pretreated fish into packaging bags for vacuum packaging, and then store them at 4°C.

The determination method of total bacterial colony (TVC) measured in the above examples is in accordance with the national standard "Determination of total bacterial colony in microbiological examination of food hygiene" (GB 4789.2-2010).

The sensory evaluation criteria are as follows:

The blank control group adopts the fish that does not use the salted fresh-keeping solution of the present invention, and stores them under the condition of 0°C.

Table 1: Changes in texture of fish meat in each embodiment during cold storage

All values are shear force, unit N

Table 1 shows the change of the shear force of the fish meat treated with the pickling preservative solution of the present invention during refrigeration, which shows that the pickling preservative solution of the present invention can effectively relieve the texture softening phenomenon of the fish meat during storage.

Table 2: Changes in sensory evaluation of fish smell in each embodiment during refrigeration

Table 3: Changes in acceptable sensory evaluation of fish in each embodiment during refrigeration

Table 2 and Table 3 respectively show the change of smell sensory score and acceptability sensory score of the fish meat processed by the pickling solution of the present invention in the cold storage process, which shows that the pickling solution of the present invention can effectively inhibit the fish meat from being stored. The production of spoilage smell and the decline of acceptability during the process improve the flavor of refrigerated fish.

Table 4: Changes in the total number of fish meat colonies in each embodiment during cold storage

The values are logarithms of the total number of bacteria, ie log ₁₀ CFU/g.

Table 4 shows the changes in the total number of bacterial colonies of fish treated with the pickling solution of the present invention during cold storage, indicating that the pickling solution of the present invention can effectively inhibit the growth and reproduction of spoilage microorganisms in the storage process of fish.

Table 5: Changes in endogenous cathepsin B activity of fish in each example during cold storage

The values are enzyme activities, and the unit is U/100g fish.

Table 6: Changes in endogenous cathepsin L activity of fish in each example during cold storage

The values are enzyme activities, and the unit is U/100g fish.

Table 7: Changes in endogenous collagenase activity of fish in each embodiment during cold storage

The values are enzyme activities, and the unit is U/100g fish.

Tables 5 to 7 have shown respectively the endogenous cathepsin B, L, and collagenase activity changes of endogenous cathepsin B, L, D and collagenase in the fish meat processed by the pickling and preservation solution of the present invention, showing that the preservation solution of the present invention can During the whole storage process, the activity of endogenous protease in fish meat can be effectively inhibited, thereby slowing down the degradation of nutrients such as fish meat protein.

From this it can be seen that

(1) The present invention utilizes allicin (the content in the pickled fresh-keeping liquid is 0.5～2%), catechin (the content in the pickled fresh-keeping liquid is 1～3%) to inhibit the fish meat endogenous protease and microorganism, and will The oil-soluble allicin and water-soluble catechin are prepared into a pickling preservation solution, which overcomes the technical problem of poor dispersion of the allicin in the aqueous solution, and the pickling, seasoning and preservation processes are carried out simultaneously. At the same time, the pickling and seasoning process is used to cover up the excessive garlic smell and reduce the protein degradation of fish meat during storage. In addition, the pickled fresh-keeping solution can also slow down the oxidation of product fat and protein, and improve the storage stability of fish meat products properties, prolonging the shelf life of the product.

(2) The present invention adopts the low-temperature fresh-keeping technology under the non-frozen state on the basis of using the salted fresh-keeping solution to suppress endogenous protease and spoilage microorganisms. The activity of microorganisms avoids the adverse effects on food quality such as fish body cell damage and juice loss in the frozen state.

It should be noted that the above embodiments are only used to illustrate the technical solution of the present invention without limitation, although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solution of the present invention can be carried out Modifications or equivalent replacements without departing from the spirit and scope of the technical solution of the present invention shall be covered by the claims of the present invention.

Claims (8)

1. A preparation method for pickled fresh-keeping liquid, characterized in that: comprising, Material preparation: In terms of the mass percentage of the pickling preservation solution, the materials include 3-5% onion, 2.5-5% ginger, 2-4% pepper, 1.5-3% star anise, 1.5-3% bay leaf, 1.5% cassia bark ～3%, perilla 0.4～0.8%, salt 5～7%, rice wine 10～20%, polyoxyethylene sorbitan monooleate 6～12%, food grade absolute alcohol 2～8%, allicin 0.5～2%, catechin 1～3%, water; Preparation of pickling solution: add green onion, ginger, pepper, star anise, bay leaves, cinnamon bark, and perilla to water, boil for 0.5-1 hour in a slightly boiling state, then filter, add salt and rice wine to the filtrate to make a pickled solution. liquid; Preparing pickling preservation solution: Add polyoxyethylene sorbitan monooleate and food-grade anhydrous ethanol to allicin under stirring at a speed of 50-100 r/min at 5-25°C, and stir until completely mixed , to obtain a dispersed phase; under stirring at a speed of 50 to 100 r/min, add catechins to the pickling liquid, stir until completely mixed, and obtain a continuous phase; add the dispersed phase to the continuous phase in the above steps, stir and disperse to obtain a pickled Preservative solution. 2. The preparation method of the pickled fresh-keeping liquid according to claim 1, characterized in that: the power of the boiling is 1000-1500W. 3. The preparation method of the pickled fresh-keeping liquid according to claim 1, characterized in that: the stirring and dispersing is carried out at 50-100 rpm for 5-10 minutes. 4. The method for preparing the preserved fresh-keeping liquid according to any one of claims 1-3, characterized in that: the content of evodiamine in the Zanthoxylum bungeanum is 1.000-1.120 mg/g. 5. A salted fresh-keeping liquid, characterized in that: by mass percentage, comprising, 3-5% onion, 2.5-5% ginger, 2-4% pepper, 1.5-3% star anise, 1.5-3% bay leaf, 1-3% cinnamon, 0.4-0.8% perilla, 5-7% salt, Rice wine 10-20%, polyoxyethylene sorbitan monooleate 6-12%, food-grade absolute ethanol 2-8%, allicin 0.5-2%, catechin 1-3%, water. 6 . The preservation solution for pickling according to claim 5 , wherein the content of evodiamine in the peppercorns is 1.000-1.120 mg/g. 7. An application of the preserved fresh-keeping liquid in fresh-water fish as claimed in claim 5, characterized in that: the fresh-water fish is dissected, rinsed with 0-10°C water, and the fish is kept at 0-10°C. Drain in an environment of ℃; put the drained fish into the marinating preservation solution and marinate at 0-10℃ for 12-20h, turn every 2h, drain the marinated fish at 0-10℃, vacuum pack Store at -2-4°C. 8. as claimed in claim 7, the application of pickled fresh-keeping liquid in the fresh-keeping aspect of freshwater fish is characterized in that: described drained fish, its ratio with pickled fresh-keeping liquid is every liter of pickled fresh-keeping liquid, puts 800 ~1000g drained fish.