Air regulating ice-temperature fresh keeping method for fresh oyster

Abstract

The invention discloses an ice regulating ice-temperature fresh keeping method for fresh oyster, which comprises the following steps of: flushing the surface of living oyster by using ozone water of which ozone concentration is 5 to 10 mg / L, opening the shell to take meat or removing half shell, rinsing the meat by using clear water at the temperature of below 10 DEG C, draining the meat, then sterilizing the meat for 5 to 10 minutes by using ozone water of which water temperature is below 5 DEG C and ozone concentration is 5 to 10 mg / L, fishing out the meat and rinsing the meat by using clear water at the temperature of below 5 DEG C, draining the meat, filling the meat into a special air-tight tray box, charging mixed gas of 50 to 70 percent of CO2 and 30 to 50 percent of N2 in a volumeratio into the box to be sealed by an air regulating packing machine, charging 2 to 5mL of gas for each gram of oyster meat or oyster meat with half shell, and storing the packed product at the temperature of between 1.3 DEG C under zero and 0 DEG C. The method of the invention is simple to operate, and can obviously prolong the shelf life of the fresh oyster to more than 20 days, keep good freshness and nutritive components of the product and ensure edible safety of the product.

Description

technical field [0001] The invention relates to a fresh-keeping method for aquatic products, in particular to a method for keeping fresh oysters fresh under controlled atmosphere and ice temperature, and belongs to the technical field of food fresh-keeping. Background technique [0002] Oysters, also known as oysters, oysters, oyster yellows, sea oysters, etc., belong to the mollusca (Mollusca), lamellibranchia (Lamellibranchia), oyster family (Ostreidae). One of the main marine cultured species in the region and an important export shellfish product. Oysters are rich in protein, glycogen, essential amino acids, taurine, multivitamins, minerals, and trace elements with special physiological functions such as zinc and selenium. They are known as "milk in the sea" and not only have high It has economic value and nutritional value, and its medicinal value is also very high. It is the first batch of health care products approved by the Ministry of Health of my country that can b...

AI Technical Summary

Problems solved by technology

Although the fresh-keeping method of ice storage can obtain a fresh-keeping period of 3 to 5 days, the fresh-keeping time is short, and it is necessary to continuously add ice to maintain the temperature of the fresh-keeping system, and the temperature fluctuates greatly, and the operation is cumbersome. It is a method suitable for short-term storage and preservation. It cannot meet the requirements of long-distance transportation and sales of oysters, and it is difficult for fresh aquatic products to widely enter the circulation field for sales

In addition, adding ice to keep fresh is to keep fresh by a single temperature control measure, which is costly and has a poor fresh-keeping effect.

Freezing preservation is to preserve oysters at a temperature below -18°C. Freezing will cause protein denaturation and texture damage, which will adversely affect the flavor of the product, and it will consume a lot of energy, and the juice will be lost when thawing, which does not meet people's pursuit of natural food requirements.