Method and device for ice temperature seawater spraying preservation and ozone sterilization of engraulis japonicus

A technology for ozone sterilization and anchovy, which is applied in meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc. It can solve the problems of restricting anchovy food processing and development, and difficulty in keeping fresh, so as to maintain the appearance of fish and nutrients, low cost, and obvious fresh-keeping effect

Inactive Publication Date: 2012-06-27
SOUTH 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

Due to the difficulty of keeping fresh, the development of anchovy food processing has been restricted for a long time

Method used

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  • Method and device for ice temperature seawater spraying preservation and ozone sterilization of engraulis japonicus
  • Method and device for ice temperature seawater spraying preservation and ozone sterilization of engraulis japonicus

Examples

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Effect test

Embodiment 1

[0021] The method for fresh-keeping and ozone sterilization of anchovies provided by the ice-temperature seawater spraying provided by the present embodiment comprises the following steps:

[0022] Inject the seawater that accounts for 1 / 5 to 2 / 5 of the container into the fish container, adjust the water temperature of the fish container to be -1 to 0°C, and put the anchovies into the anchovy and water at a weight ratio of 3 to 5:1. , carry out seawater spraying to cool down, when the water temperature in the fish container is adjusted to 0 ℃ ~ 1 ℃ after the anchovy is put in, inject ozone into the circulating water for spraying and cooling to form ozone water, and adjust the concentration of ozone water to 0.5 ~ 1.0mg / L, carry out spray disinfection and sterilization for 5-10 minutes, then turn off the ozone, adjust the water temperature in the fish container to -1-0°C, and keep fresh by controlling the temperature.

[0023] as attached figure 1 As shown, the anchovy ice te...

Embodiment 2

[0029] The method for fresh-keeping and ozone sterilization of anchovies provided by the ice-temperature seawater spraying provided by the present embodiment comprises the following steps:

[0030] (1) Spray and cool down Inject seawater about 1 / 3 of the container into the fish container, start the circulating water pump and refrigeration mechanism, cool the sea water in the fish container to -1-0°C, and put anchovies in. When putting in, press The weight ratio of anchovies and water is 3:1. After the fish is put in, the water pump and refrigeration device are continued to be used to spray and cool down the anchovies and seawater in the fish container;

[0031] (2) Ozone Sterilization When the water temperature in the fish container is adjusted to -1~1°C after the anchovy is put in, start the ozone generator, inject the generated ozone into the ozone mixer, mix it with circulating water to form ozone water, and adjust the ozone water The concentration is 0.5 ~ 1.0mg / mL, and it...

Embodiment 3

[0036] The method for fresh-keeping and ozone sterilization of anchovies provided by the ice-temperature seawater spraying provided by the present embodiment comprises the following steps:

[0037] (1) Spray and cool down. Inject seawater accounting for 1 / 4 of the container into the fish container, start the circulating water pump and refrigeration mechanism, cool down the seawater in the fish container to -1~0℃, and then put anchovies in. When putting in, press the anchovy The weight ratio of fish and water is 5:1. After the fish is put in, the water pump and refrigeration device are continued to be used to spray and cool down the anchovies and seawater in the fish container;

[0038] (2) Ozone sterilization When the temperature of the water in the fish tank is adjusted to -1 ~ 1°C after the anchovies are put in, start the ozone generator, inject the generated ozone into the ozone mixer, and mix it with circulating water to form ozone water. The concentration is 0.5-1.0mg / mL,...

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Abstract

The invention discloses a method for the ice temperature seawater spraying freshness preservation and the ozone sterilization of engraulis japonicus. The method comprises the following steps: regulating and controlling the water temperature of a fish loading container at -1-0 DEG C, putting the engraulis japonicus into the container, carrying out seawater spraying temperature reduction, injectingozone into circulating water with spraying temperature reduction to form ozone water, regulating the concentration of the ozone water at 0.5-1.0mg / L, closing the ozone after carrying out spraying disinfection and sterilization for 5-10min, regulating and controlling the water temperature in the fish loading container at -1-0 DEG C, and carrying out temperature-controlled freshness preservation. The invention also provides a device used in the method. The device and the method can realize the effective ozone sterilization and the preservation under an ice temperature condition to the engraulisjaponicus which is caught just now, can prolong the preservation period of the engraulis japonicus and also can keep the whole fish body appearance and the nutritional ingredients of the engraulis japonicus. Compared with a traditional technology, the preservation time is prolonged to more than 10h from original 3-4h.

Description

technical field [0001] The invention belongs to the field of aquatic product processing, and in particular relates to a method and device for anchovies to be kept fresh by spraying ice-temperature sea water and sterilized by ozone. Background technique [0002] Anchovies (commonly known as clove fish, lishui rot, rotten boat nails, Qingtian rot, boat dingfish, mackerel food, sea anchovy) is a high-protein, high-fat low-value fish with high economic value and nutritional value. Although anchovies are small in size, they have high nutritional value. According to analysis, every 100 grams of edible part contains 18-20.1 grams of protein, 5.0 grams of fat, and 2.0-2.5 grams of minerals. In addition, there will be VA and VE. Its protein contains 16 kinds of amino acids needed by the human body, among which glutamic acid and glycine are the reason for the delicious taste of anchovy. Anchovy fat contains dicarbahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), these two kind...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/00A23B4/06A23B4/24
Inventor 刁石强李来好吴燕燕岑剑伟杨贤庆陈胜军石红
Owner SOUTH CHINA SEA FISHERIES RES INST CHINESE ACAD OF FISHERY SCI
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