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Method for retaining freshness of chilled fresh fish heads

A fresh-keeping method and technology for fresh fish head, which are applied in the preservation of meat/fish, food preservation, and dry preservation of meat/fish, etc. The process is green and environmentally friendly, the effect of reducing the activity and reducing the initial number of bacteria

Active Publication Date: 2011-10-19
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the processing of freshwater fish products, fish heads are often processed into feed as a by-product, resulting in a great waste of resources
The reason is mainly because there are a lot of bacteria in the fish head, which is easily spoiled and deteriorated. At present, there is a lack of effective fresh-keeping methods and shaped products.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Example 1: Take a pre-cooled fresh head of bighead carp, remove the scales and cut it in half from the center line of the bottom, then remove the gill cover and cut off the gills from the root with dissecting scissors, and clean it with cold water at 0°C to 4°C. Soak and sterilize the above fish head with 1.5mg / kg cold electrolytic ozone aqueous solution for 10 minutes, and drain at low temperature; according to the shape and thickness of the fish gills, cut the washed ginger into suitable blocks, and fill the gills with simulated fish gills Inside; use pH 4.0 lactic acid and sodium lactate buffer to prepare an acidic composite coating preservative containing 0.5g / L lysozyme and 10g / L chitosan, and spray the fish head with atomized spray coating. The coated fish head is irradiated with ultraviolet light, dried with cold wind until the film is formed, and immediately carried out modified atmosphere packaging (75% CO 2 and 25% N 2 Mixing); the product is stored, transpor...

Embodiment 2

[0025] Example 2: Fresh bighead carp heads were pre-cooled in cold water at 0°C to 4°C for 30 minutes. After removing the scales, they were cut in half from the center line of the bottom, and then the gills were cut off from the root with dissecting scissors. Clean it; according to the shape and thickness of the fish gills, cut the washed ginger into suitable pieces, and stuff the simulated fish gills into the gill cover. Soak and sterilize the above fish head with 1.5 mg / kg cold electrolytic ozone aqueous solution for 15 minutes, drain at low temperature; use pH 3.5 lactic acid and sodium lactate buffer to prepare an acidic compound containing 0.5 g / L lysozyme and 12 g / L chitosan Put the film-coated preservative into a container, soak the fish head in the film-preservative for 1-2 minutes, take it out, and dry it with cold wind under ultraviolet light until the film is formed, and immediately carry out modified atmosphere packaging (70% CO 2 and 30%N 2 mix). Carry out modi...

Embodiment 3

[0026] Example 3: Fresh bighead carp heads were pre-cooled in cold water at 0°C to 4°C for 30 minutes, scaled off, cut off the gills from the root with dissecting scissors, and cleaned with cold water at 0°C to 4°C; Thickness, cut the washed ginger into a suitable block, and fill the gill cover with simulated fish gills. Soak and disinfect the above fish head with 2.0 mg / kg cold electrolytic ozone aqueous solution for 15 minutes, drain at low temperature; prepare an acidic composite coating film containing 0.5 g / L lysozyme and 8 g / L chitosan with pH3 lactic acid and sodium lactate buffer solution Antistaling agent, and carry out atomized spray coating on the fish head. Under ultraviolet light, dry with cold wind until the film is formed, and immediately carry out modified atmosphere packaging (70% CO 2 and 30%N 2 Mixing); the product is stored, transported and sold in an environment of 0°C to 4°C. After the product is kept fresh for 30 days, the eyes of the fish head are no...

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PUM

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Abstract

The invention provides a method for retaining freshness of chilled fresh fish heads, wherein freshwater fish heads are used as raw materials, and the freshness retaining of the fish heads is realized by virtue of sterilizing, coating, modified atmosphere packaging and other methods. The method comprises the main steps of: pre-treating: performing scaling, gill removing and cold-water cleaning on the fresh fish heads; sterilizing by electrolytic ozone water; draining; filling simulated gills; coating a compound fresh preserver; blowing to dry body surface water and sterilizing by using ultraviolet light; packaging under a modified atmosphere; and obtaining products. The main advantages of the method provided by the invention are as follows: (1) ginger is used for preparing the simulated gills and placed in gill covers, so that the function of assisting bacterial inhibition and fishy smell removal is achieved, the eye rims of the fish heads can be effectively prevented from sinking and the influence on the fish head appearances due to gill removal is eliminated; (2) the fish heads are sterilized by using the electrolytic ozone water and the ultraviolet light, so that the initial bacterial count of the raw materials is effectively decreased, and chlorine dioxide and preservative are not used so that the production technology is green and environment-friendly; and (3) the fish heads subjected to cold sterilization is coated with a green compound coating fresh preserver, so that the quality guarantee period of fish head products is effectively prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a fresh-keeping method for chilled fresh fish heads. technical background [0002] The fish head is tender and delicious, and it is a delicacy on the table. In addition to the better taste, the fish head is rich in nutrients, in addition to being rich in colloid, protein, fat, calcium, phosphorus, iron and vitamin B 1 etc., are also rich in lecithin, which can decompose choline after the body metabolizes it, and finally synthesize acetylcholine, which can enhance people's memory, thinking and analysis capabilities; in addition, fish heads contain much richer than any other food. DHA (highly unsaturated fatty acid) is extremely important for the development of the human brain. Therefore, fish heads are more nutritious than fish meat, because fish heads contain "brain gold". Regular consumption of fish heads is good for the brain. Regular consumption of fish heads by middle-aged an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/00A23B4/10A23B4/015A23B4/03A23B4/24A23B4/18
Inventor 刘永乐王发祥王满生俞健王建辉李向红
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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