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Fresh-keeping method for seafood

A fresh-keeping method and seafood technology, which are applied in the fields of food preservation, preservation of meat/fish with chemicals, preservation of meat/fish, etc. The effect of shelf life

Inactive Publication Date: 2008-11-12
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 1996, although my country has listed it as a food additive, there are still relatively few researches and applications in food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: (the preservation method of pomfret)

[0025] To preserve pomfret, follow the steps below:

[0026] (1) Sorting of raw materials: grading the fresh pomfrets that meet the standards, and picking out defective products and impurities;

[0027] (2) Chlorine dioxide treatment: 2% concentration stable chlorine dioxide and citric acid are formulated into 20000ppm chlorine dioxide solution by volume weight 50 milliliters: 1 gram ratio, add water and be diluted into 50ppm chlorine dioxide solution; After cooling down to 0°C, pour in the raw materials of step (1), soak for 10 minutes, pick up, and set aside;

[0028] (3) Preparation and treatment of slow-release chlorine dioxide: first mix 2% concentration of stable chlorine dioxide, cross-linked polyacrylamide and citric acid in a ratio of 100 milliliters by volume and weight: 2 grams: 1 gram, and mix and prepare a viscous Colloidal slow-release chlorine dioxide; apply the slow-release chlorine dioxide to the po...

Embodiment 2

[0031] Embodiment 2: (the preservation method of hairtail)

[0032] In this example, 2% concentration of stable chlorine dioxide and citric acid are prepared into a 20000ppm chlorine dioxide solution in a ratio of 50:1 by volume and weight, and then diluted with water to form an 80ppm chlorine dioxide solution; after the solution is cooled to 0°C Pour the hairtail into it and soak it for 8 minutes; 2% concentration of stable chlorine dioxide, cross-linked polyacrylamide and citric acid are mixed according to the volume and weight of 120 milliliters: 3 grams: 2 grams to form a viscose slow-release type II Chlorine oxide is applied to the surface of the hairtail; the fresh-keeping hairtail is weighed, packaged and sealed and transported in a refrigerated truck at -1 to 0°C; the rest of the process and conditions are the same as in Example 1.

Embodiment 3

[0033] Embodiment 3: (the preservation method of Penaeus vannamei)

[0034] In this example, 2% concentration of stable chlorine dioxide and citric acid are formulated into a 20000ppm chlorine dioxide solution in a ratio of 50:1 by volume and weight, and then diluted with water to form a 30ppm chlorine dioxide solution; after the solution is cooled to 0°C Pour the prawns in and soak for 15 minutes; 2% concentration of stable chlorine dioxide, cross-linked polyacrylamide and citric acid are mixed in a ratio of 80 milliliters by volume: 2 grams: 1 gram to form a viscose slow-release type II Chlorine oxide is applied to the surface of prawns; the fresh prawns are weighed, packaged and sealed and stored in a fresh-keeping warehouse at -1 to 0°C; the rest of the process and conditions are the same as in Example 1.

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PUM

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Abstract

The invention discloses a seafood fresh keeping method which belongs to seafood storage and fresh keeping technical field. The method comprises the following steps: (1) sorting and selecting raw materials; (2) treating with chlorine dioxide; (3) preparing and treating slow-release chlorine dioxide; (4) preparing and treating temperature-feedback-release chlorine dioxide; (5) weighing, packaging, storing and transporting. By the method, chlorine dioxide can continuously, stably and safely kill microorganisms in seafood, seafood fresh keeping quality can be improved and fresh keeping time can be prolonged. The method can be widely used in seafood catching and fresh keeping industries.

Description

technical field [0001] The invention relates to the technical field of seafood preservation, in particular to a seafood storage and transportation preservation method. Background technique [0002] With the continuous improvement of people's living standards and concern for their own health, consumers have higher and higher requirements for the quality of seafood, and freshness and safety are the issues that people generally pay attention to. Due to the influence of seafood's own enzyme system and microorganisms, spoilage is extremely fast. However, the current seafood cold chain combination technology is still in an imperfect state. The entire logistics process of seafood has not yet formed an organic connection system, and the key fresh-keeping technology is relatively backward. Some enterprises use banned additives such as sulfur dioxide, hydrogen peroxide, formaldehyde, etc. in order to prolong the preservation period and improve the sensory effect, seriously infringing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/24A23B4/06A23L3/36A23L3/358
CPCY02A40/90
Inventor 陈文烜郜海燕陈杭君毛金林周拥军葛林梅
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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