Method for refreshing water-detacted live portunus tritubercularus
A technology for portunus trituberculatus and fresh-keeping method, which is applied in the field of fresh-keeping crabs out of water, can solve the problems of restricting the sales range of portunus trituberculatus, affecting the nutritional value of portunus trituberculatus, food safety, flavor and taste, etc., so as to improve food safety Sex and quality, prolonging the life time out of water, and prolonging the oxygen use time
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Embodiment 1
[0032]A method for keeping fresh Portunus trituberculatus out of water, the method comprising the following steps: placing the Portunus trituberculatus after capture in seawater at normal temperature (seawater is precipitated, and adding quicklime for treatment, the concentration of quicklime in seawater is 10~100PPM, for 24 hours Finally, filter the seawater with sand, disinfect it with chlorine-containing or bromine-containing disinfectant, and then pass it into the air for aeration treatment) for temporary maintenance and purification for about 24 hours, and then put the portunus trituberculatus in the purified seawater at 2-5°C Soak for 3 to 5 minutes; add about 1‰ (mass concentration) of stable vitamin C to the purified seawater; put the moisturizing material layer 2 into 2 to 5°C to purify about 1‰ (mass concentration) of stable vitamin C Soak in sea water; adopt figure 2 As shown in the packaging box, the packaging box is made of a plastic box, which can effectively pr...
Embodiment 2
[0035] Adopt the inventive method to be used for a kind of Filipino clam (variegated clam) out-of-water living body preservation (using such as figure 2 shown in the packaging box): the method includes the following steps: temporarily raise and purify the captured Philippine clams for about 24 hours, put them into purified seawater at 2-5°C for 3-5 minutes; add about 1‰ to the purified seawater stable vitamin C; soak the moisturizing material in purified seawater containing about 1‰ stable vitamin C at 2-5°C; other steps are the same as in Example 1; this method can be used in the Philippine Clams can be kept fresh for more than 7 days (168 hours).
Embodiment 3
[0037] Adopting the method of the present invention is used to carry out mixed live preservation of three kinds of seafood products of Portunus trituberculatus, Philippine clam (variegated clam), and Penaeus japonicus: the captured Portunus trituberculatus, Philippine clam, and Penaeus japonicus are temporarily raised and purified for about 24 hours, Place in purified seawater at 2-5°C for 3-5 minutes; add about 1‰ of stable vitamin C to the purified seawater; soak the moisturizing material in purified seawater at 2-5°C; place on both sides of the box Put into ice bag; Put the bagged solid sodium percarbonate in the storage bin of the packing box; Lay a layer of moisturizing material on the solid sodium percarbonate; Place cold-treated Japanese prawns and Philippine clams on the moisturizing material, and then put them in Put a layer of moisturizing material on the Japanese prawns and Philippine clams, then put a partition, put a layer of moisturizing material on the partition,...
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