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Method for keeping body of color of ice fresh siganus guttatus

A technology for fish in a basket and body color, which is applied in the fields of preservation of meat/fish by freezing/cooling, food preservation, preservation of meat/fish, etc. The effect of high market value

Inactive Publication Date: 2011-05-18
EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant report on the research involving the control of body color of chilled basketfish

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] The present invention is achieved through the following technical measures:

[0008] The first step is to select a 100 L cylindrical container, add sea water and ice at a ratio of 2:1 to make an ice-water mixture; then, put 40-50 kg of fresh fish in a basket, and put the woven fabric soaked with sea water on the top of the container. Objects such as sacks, straw bales, and straw mats are tightly covered.

[0009] In the second step, every 3 to 5 minutes, the basket fish in the container is stirred for 30 to 40 minutes. After this step, the body color of the basket fish will remain light gray-green, and the color of the whole body will remain basically uniform.

[0010] The third step is to take a plastic foam box (size 57×38×34cm) and add 2-3cm thick crushed ice to the bottom layer, then fish out the basket fish that has been processed in the second step, and pack them into boxes (10-15 kg per box) , then add crushed ice to cover and seal the box.

[0011] The fourth...

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PUM

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Abstract

The invention discloses a method for retaining the body color of ice fresh rabbitfish, and relates to technology of aquatic products storage. The method needs to solve the problem of keeping the body color of rabbitfish not change in the process of ice fresh and transportation. A technical proposal of the method comprises that a cylindrical container, a plastic foam box, a braided fabric, seawater, and ice are adopted, and the technical proposal comprises characteristics that adding the seawater and the ice into the cylindrical container, wherein the proportion of the seawater to the ice is 2: 1; forming an ice-water mixture; putting 40 to 50kg of fresh rabbitfish into the ice-water mixture, and using the braided fabric soaked by the seawater to closely cover on the container; stirring the rabbitfish in the container every 3 to 5 minutes for 30 and 40 minutes; fishing out the rabbitfish treated by the steps, and loading into a box; adding broken ice with a thickness of between 2 and 3cm on a bottom layer of the plastic foam box, then adding broken ice blocks for covering, and sealing box; loading the ice fresh rabbitfish into a refrigerated van truck, avoiding the blowing during the transportation, and reaching an ice house within 6 hours; and freezing and subpackaging the ice fresh rabbitfish in the ice house. The method is used for retaining the body color of the ice fresh rabbitfish.

Description

Technical field: [0001] The invention relates to the technical field of aquatic product storage. Background technique [0002] Basketfish belongs to Perciformes, Basketfishidae, and Basketfish genus. It is a small eurysaltic fish. Because of its tender meat and no intermuscular spines, it is deeply loved by people in Guangdong, Fujian, Hong Kong and Taiwan. Southeast Asian countries are also in great demand. Under normal living conditions, the body color of the basket fish is light yellow-green, with a darker back and a lighter abdomen. When fishing basket fish, its body color will change once it leaves the aquaculture water body, and part or all of it will turn dark black within 5 to 10 minutes. Changes in its body color affect customer acceptance and directly have an important impact on its sales. [0003] The change of fish body color is mainly determined by the external environment and its own physiological characteristics, and the two are interrelated. Due to change...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00A23B4/06
Inventor 赵峰张涛庄平章龙珍刘鉴毅冯广朋黄晓荣
Owner EAST CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI