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Tuna preservative and ultralow-temperature preservation method

A preservative and tuna technology, applied in the direction of preservation of meat/fish with chemicals, preservation of meat/fish by freezing/cooling, food ingredients as anti-microbial preservation, etc., can solve the problem of tuna quality reduction, damage to tuna flavor, and meat aging To achieve good antibacterial and fresh-keeping effects, inhibit bacterial growth, and prolong the shelf life

Pending Publication Date: 2020-02-21
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is: this fresh-keeping method needs tuna to be placed in the immersion liquid that pH is 5.5-6.5 and contains lysozyme and soaks, and simultaneously binary ice contains organic acid, and contains a large amount of sodium chloride, not only can make tuna dehydrate , to make the meat aging, affect its taste, but also destroy the original flavor of tuna, so that the quality of tuna is greatly reduced

Method used

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  • Tuna preservative and ultralow-temperature preservation method
  • Tuna preservative and ultralow-temperature preservation method
  • Tuna preservative and ultralow-temperature preservation method

Examples

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Embodiment 1

[0043] A method for ultra-low temperature preservation of tuna, comprising the following steps:

[0044] Step 1. Pretreatment: remove the gills and internal organs of the tuna, drain the blood, wash it with water, soak it in hydrogen peroxide for 10 minutes, take it out, and drain it;

[0045] Step 2. Preservation treatment: soak the pretreated fish in the preservative solution for 5 minutes, take it out, and drain;

[0046] The preservative is prepared from the following raw materials in parts by weight: 1 part of sodium erythorbate, 5 parts of Coptis Coptidis-Glycyrrhiza compound extract spray powder, 1 part of citric acid, 1 part of phytic acid, 1 part of resveratrol, and 2 parts of sodium chloride 2 parts of polyaspartic acid / sodium alginate two-network hydrogel and 70 parts of water, the preparation method is to mix the above-mentioned raw materials uniformly, add them into water, stir well, and prepare them for use now;

[0047] Coptis chinensis-licorice complex extract...

Embodiment 2

[0057] A method for ultra-low temperature preservation of tuna, comprising the following steps:

[0058] Step 1. Pretreatment: remove the gills and internal organs of the tuna, drain the blood, wash it with water, soak it in hydrogen peroxide for 15 minutes, take it out, and drain it;

[0059] Step 2. Preservation treatment: soak the pretreated fish in the preservative solution for 10 minutes, take it out, and drain;

[0060] The preservative is prepared from the following raw materials in parts by weight: 2 parts of sodium erythorbate, 10 parts of Coptis Coptidis-Glycyrrhiza compound extract spray powder, 3 parts of citric acid, 2 parts of phytic acid, 3 parts of resveratrol, and 5 parts of sodium chloride 3 parts of polyaspartic acid / sodium alginate two-network hydrogel and 90 parts of water, the preparation method is to mix the above-mentioned raw materials uniformly and then add them into the water, stir well, and prepare and use now;

[0061] Coptis chinensis-licorice co...

Embodiment 3

[0071] A method for ultra-low temperature preservation of tuna, comprising the following steps:

[0072] Step 1. Pretreatment: remove the gills and internal organs of the tuna, drain the blood, wash it with water, soak it in hydrogen peroxide for 12 minutes, take it out, and drain it;

[0073] Step 2. Preservation treatment: soak the pretreated fish in the preservative solution for 7 minutes, take it out, and drain;

[0074] The preservative is prepared from the following raw materials in parts by weight: 1.5 parts of sodium erythorbate, 7 parts of Coptis Coptidis-Glycyrrhiza compound extract spray powder, 2 parts of citric acid, 1.5 parts of phytic acid, 2 parts of resveratrol, and 4 parts of sodium chloride 2.5 parts of polyaspartic acid / sodium alginate two-network hydrogel and 80 parts of water, the preparation method is to mix the above-mentioned raw materials evenly, add them into water, stir evenly, and prepare and use now;

[0075] Coptis chinensis-licorice complex ext...

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Abstract

The invention provides a tuna preservative and an ultralow-temperature preservation method. The method comprises the following steps: S1, pretreatment: removing gills and internal organs of tunas, performing draining to remove fresh blood, performing thorough cleaning with water, performing soaking in hydrogen peroxide for 10-15min, taking out the tunas, and performing draining; S2, fresh-keepingtreatment: putting the pretreated fish bodies into a fresh-keeping agent solution, performing soaking for 5-10min, then taking out the soaked fish bodies, and performing draining; and S3, ultralow-temperature fresh-keeping treatment: soaking the fish bodies in liquid nitrogen for 5-10 seconds, taking out the fish bodies, and storing the fish bodies at 0 DEG C or below. The method disclosed by theinvention is simple, has good antibacterial and fresh-keeping effects, can effectively prolong the shelf life of the tunas without influencing the fresh and tender taste of tuna meat, and has a wide application basis.

Description

technical field [0001] The invention relates to the technical field of aquatic product preservation, in particular to a tuna preservative and an ultra-low temperature preservation method. Background technique [0002] Tuna is a general term for several genera of fish with breastplates in Bonefish, Perciformes, and Mackerelidae. Tuna has high nutritional value, and the International Nutrition Organization recommends tuna as one of the three major nutritional fish in the world. Although tuna is rich in nutrients, it is prone to spoilage. Because it is rich in myoglobin, its flesh is bright red. Because of its large size, it often affects the cooling speed and freezing speed of muscles, which can easily cause muscle discoloration. Sashimi is made for eating, which requires the freshness of the fish to be very high, so the preservation method of tuna is particularly important. [0003] Existing commonly used fresh-keeping methods for tuna include chilled fresh-keeping method, ...

Claims

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Application Information

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IPC IPC(8): A23B4/18A23B4/09
CPCA23B4/18A23B4/09A23V2002/00A23V2200/10A23V2250/21A23V2250/2134A23V2250/032A23V2250/1582A23V2250/1614Y02A40/90
Inventor 应晓国施佩影相兴伟惠国华
Owner ZHEJIANG OCEAN UNIV
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