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Method for preventing raw squid strips from irradiation processing denaturation

A technology for raw squid and squid shreds is applied in the field of fresh-keeping of aquatic products, and achieves the effects of reducing irradiated taste, inhibiting the generation of irradiated taste, and having good effect of irradiating fresh-keeping.

Inactive Publication Date: 2017-06-30
舟山出入境检验检疫局综合技术服务中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this kind of additive is a remedial measure after irradiation, which covers up the radiation odor and cannot fundamentally suppress the radiation odor.

Method used

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  • Method for preventing raw squid strips from irradiation processing denaturation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preventing the denaturation of raw squid shreds by irradiation includes the following steps:

[0027] (1) After thawing the frozen squid, remove the head, internal organs and cartilage to obtain the squid slices, then stir and peel;

[0028] (2) Ventilate and dry the squid meat slices to a moisture content of 15%, then place the squid meat slices in a vacuum infiltration instrument, and add an anti-denaturing liquid to the vacuum infiltration instrument to infiltrate the squid meat slices in a vacuum. The ventilation temperature is preferably 5°C and the ventilation rate is 2m. / s, the preferred mass ratio of the anti-denaturation liquid to the squid meat slices is 2:1, and the anti-denaturation liquid is preferably prepared from the following components: scutellaria 12g, astragalus 10g, black beans 6g, cinnamon 8g, fennel seeds 6g, garlic 5g, rat Tail grass 8g, green tea 10g, protease inhibitor 0.8g, trehalose 0.6g, vitamin A 2g, vitamin E 2g, citric acid 1.6g,...

Embodiment 2

[0034] A method for preventing the denaturation of raw squid shreds by irradiation includes the following steps:

[0035] (1) After thawing the frozen squid, remove the head, internal organs and cartilage to obtain the squid slices, then stir and peel;

[0036] (2) Ventilate the squid meat slices to a moisture content of 17.5%, then place the squid meat slices in a vacuum infiltration instrument, add anti-denaturing liquid to the vacuum infiltration instrument to infiltrate the squid meat slices in a vacuum, where the ventilation temperature is preferably 10°C and the ventilation rate is preferably 3m / s, the mass ratio of the anti-denaturation liquid to the squid pieces is preferably 2.5:1, and the anti-denaturation liquid is preferably prepared from the following components: Scutellaria baicalensis 13.5g, Astragalus 12.5g, 9g black beans, 10g cinnamon, 7g fennel seeds, garlic 6.5g, sage 9g, green tea 12.5g, protease inhibitor 1.15g, trehalose 0.8g, vitamin A 3.5g, vitamin E 3.5g, ...

Embodiment 3

[0042] A method for preventing the denaturation of raw squid shreds by irradiation includes the following steps:

[0043] (1) After thawing the frozen squid, remove the head, internal organs and cartilage to obtain the squid slices, then stir and peel;

[0044] (2) Ventilate and dry the squid meat slices to a water content of 20%, then place the squid meat slices in a vacuum infiltration instrument, add an anti-denaturing liquid to the vacuum infiltration instrument to infiltrate the squid meat slices in a vacuum, where the ventilation temperature is preferably 15°C and the ventilation rate is 4m / s, the mass ratio of the anti-denaturation liquid to the squid meat slices is preferably 3:1, and the anti-denaturation liquid is preferably prepared from the following components: scutellaria 15g, astragalus 15g, black beans 12g, cinnamon 12g, fennel seeds 8g, garlic 8g, rat Tail grass 10g, green tea 15g, protease inhibitor 1.5g, trehalose 1g, vitamin A 5g, vitamin E 5g, citric acid 2.4g...

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Abstract

The invention relates to the technical field of fresh keeping of aquatic products, and discloses a method for preventing raw squid strips from irradiation processing denaturation. According to the method, an anti-denaturation liquid is infiltrated into raw squid strips to make the raw squid strips be saturated with the anti-denaturation liquid, wherein the anti-denaturation liquid is prepared from scutellaria baicalensis, milkvetch root, black bean, cinnamomum cassia, fennel seeds, garlic, salvia japonica thunb, green tea, a protease inhibitor, trehalose, vitamin A, vitamin E, citric acid, tert-butyl hydroquinone, egg white, Baijiu and other components, can enhance the oxidation resistance and the denaturation resistance of fat, proteins, amino acids and the like in the raw squid strips, contains the flavone substance so as to inhibit the bacterial production and strengthen the irradiation fresh-keeping effect of the raw squid strips, and has fragrant and pungent odor so as to shield the weak irradiation odor; and with the method, the oxidation and the denaturation of the nutrients during the irradiation can be effectively inhibited, the generation of the irradiation odor can be inhibited, the fresh keeping effect is good, and the fresh keeping time is prolonged.

Description

Technical field [0001] The invention relates to the technical field of preservation of aquatic products, in particular to a method for preventing the degeneration of raw squid shreds by irradiation. Background technique [0002] Squid is rich in high-quality protein. People usually process the squid into raw squid shreds to facilitate storage and consumption. Generally, the preservation time of raw squid shreds is increased by pickling and drying water, but this needs to be at the cost of losing some of the nutrients and flavor of the squid shreds, and the microorganisms in the raw squid shreds can easily make the squid shreds exposed to light, temperature and humidity. When it deteriorates under the influence, the color of squid shreds will gradually change from white to yellow and brown, which seriously affects the sensory quality and economic benefits of squid shreds. The prior art also uses irradiation to keep fresh squid shreds. [0003] The radiation preservation of food is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/50A23L3/3472A23L3/26
CPCA23L3/3472A23L3/26
Inventor 邵宏宏周向阳王琦周秀锦相兴伟晁铎源
Owner 舟山出入境检验检疫局综合技术服务中心
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