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Method for curing fishes through negative pressure and ozone cold sterilization

A technology of ozone and fish, applied in the direction of meat/fish preservation, food preservation, food science, etc., can solve the problems of lack of hygienic quality control, food safety hazards, low labor efficiency, etc., and achieve easy corruption, short life cycle, growth quick effect

Active Publication Date: 2011-04-13
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the shortcoming of existing pickling technology shows that processing cycle is long, and labor efficiency is low, lacks hygienic quality control usually in the pickling process, thereby there is the potential harm of edible safety, especially except that the reproduction of microorganism causes volatile basic nitrogen (T -VBN) and other freshness deterioration, biogenic amines, especially scombrotoxin - the increase of histamine can lead to poisoning in the human body

Method used

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  • Method for curing fishes through negative pressure and ozone cold sterilization
  • Method for curing fishes through negative pressure and ozone cold sterilization
  • Method for curing fishes through negative pressure and ozone cold sterilization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Negative pressure marinating: select the fresh mackerel, remove the head and viscera, wash and drain. Add 300kg of drained mackerel meat and 12kg of salt in the negative pressure pickling barrel, pump it to a vacuum degree (0.065Mpa), roll and knead for 5 minutes, and the rotation speed of the barrel is 20r / min; Ozone (concentration 2ppm in the barrel), after continuing to roll at a speed of 20r / min for 30 minutes, continue to turn on the vacuum pump to maintain a certain negative pressure (0.095Mpa) in the pickling barrel, then pickle for 4 hours.

[0016] Atmospheric pressure marinating: select the fresh mackerel, remove the head and viscera, wash and drain. Add 300kg of drained mackerel meat and 12kg of salt into the normal-pressure pickling barrel, roll and knead at 20r / min for 5 minutes, then let it stand for 4 hours to pickle.

[0017] The comparison of the results of mackerel biogenic amines under normal pressure and negative pressure at 15°C is as follows:

[...

Embodiment 2

[0020] Negative pressure marinating: select the fresh mackerel, remove the head and viscera, wash, drain, and cut into 8cm sections. Add 400kg of drained mackerel meat and 4kg of salt in the negative pressure pickling bucket, pump it to a vacuum (0.03Mpa), roll and knead for 10 minutes, and the rotation speed of the bucket is 20r / min; inhale the ozone generated by the ozone generator through the three-way valve Ozone (concentration 50ppm in the bucket), after continuing to tumble with the speed of 20r / min for 5min, continue to open the vacuum pump, after making certain negative pressure (0.095Mpa) be maintained in the pickling bucket, pickle for 8 hours and get final product.

[0021] Atmospheric pressure marinating: select the fresh mackerel, remove the head and viscera, wash, drain, and cut into sections of about 8cm. Add 400kg of drained mackerel meat and 4kg of salt into the normal-pressure pickling barrel, roll and knead at 20r / min for 10 minutes, then let it stand for 8 ...

Embodiment 3

[0026] Negative pressure pickling: Thaw the frozen mackerel and select, remove the head and viscera, wash and drain. Add 250kg of drained mackerel meat and 37.5kg of salt into the negative pressure pickling barrel, pump to a vacuum (0.01Mpa), tumble for 60 minutes, and the rotation speed of the barrel is 20r / min; through the three-way valve, the ozone generator generates Ozone (concentration 25ppm in the barrel), after continuing to roll at a speed of 20r / min for 60 minutes, continue to turn on the vacuum pump to maintain a certain negative pressure (0.035Mpa) in the pickling barrel, and pickle for 12 hours.

[0027] Atmospheric pressure curing: thaw the frozen mackerel and select, remove the head and viscera, wash and drain. Add 250kg of drained mackerel meat and 37.5kg of salt into the normal-pressure pickling barrel, roll and knead at 20r / min for 60 minutes, then let it stand for 12 hours to pickle.

[0028] The comparison of the results of mackerel biogenic amines under n...

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Abstract

The invention provides a method for curing fishes through negative pressure and ozone cold sterilization, in particular the method for curing red oil fishes through negative pressure cold sterilization. The method comprises the following steps of: putting preprocessed raw material fishes into a sealed container; adding salt in an amount which is 1 to 15 percent based on the mass of the fishes into the container; regulating the vacuum degree in the container to be 0.01 to 0.065MPa; rolling and kneading for 5 to 10 minutes at the rotating speed of 10 to 20 r / m; introducing ozone to ensure that the concentration of the ozone is 2.0 to 50ppm; rolling and kneading for 5 to 60 minutes at the rotating speed of 10 to 20 r / m; regulating the vacuum degree of the container to be 0.07 to 0.095MPa; and continuously curing for 4 to 24 hours to obtain the processed fish. The method has the advantages that the method has good effect of guaranteeing the quality by adopting negative pressure and ozone cold sterilization curing technology; compared with a product cured by a normal pressure curing method, the product cured by the process has lower content of volatile basic N, histamine and trimethylamine; and the method can obviously improve the organoleptic physical property and the edible safety of the product, also has the effect of effectively killing microorganisms in the raw material fishes and can improve the curing efficiency.

Description

(1) Technical field [0001] The invention relates to a negative pressure cold sterilization pickling method for fish, in particular to a negative pressure cold sterilization pickling method which is especially suitable for red body fat fish. (2) Background technology [0002] At present, the pickling methods of aquatic products can be divided into dry pickling, wet pickling and mixed pickling. But the shortcoming of existing pickling technology shows that processing cycle is long, and labor efficiency is low, lacks hygienic quality control usually in the pickling process, thereby there is the potential harm of edible safety, especially except that the reproduction of microorganism causes volatile basic nitrogen (T -VBN) and other freshness deterioration, the increase of biogenic amines, especially scombrotoxin-histamine, will lead to poisoning in the human body. In addition, trimethylamine in biogenic amines is produced by the reduction of trimethylamine oxide in aquatic ani...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/023
Inventor 丁玉庭赵培城张建友刘书来吕飞刘然
Owner ZHEJIANG UNIV OF TECH
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