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Method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging

A technology for food preservation and electrolysis of water, applied in the field of food engineering, can solve the problems of storage, market supply and product development restrictions, seasonal and regional perishability of fresh food, lag in storage preservation and processing technology, etc. The effect of low cost and extended shelf life

Inactive Publication Date: 2012-06-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, perishable, seasonal and regional characteristics of fresh food make it very limited in terms of storage, market supply and product development
Due to the relative lag in postpartum storage and fresh-keeping and processing technology, the rot loss of fresh food in my country is very serious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Example 1: 1 kg of Penaeus vannamei was cleaned and soaked in 500 mL of strong acid electrolyzed water for 2 hours. The mass concentration of hypochlorous acid, pH value, and oxidation-reduction potential (ORP) of the electrolyzed water were 800×10 -3 g / L, 3, 1200mV, drenched after soaking, using 60% CO 2 / 40%N 2 Modified atmosphere packaging, refrigerated at 2°C, shelf life up to 20-30 days.

example 2

[0018] Example 2: Wash 1kg of cress and soak it in 800mL of weakly acidic electrolyzed water for 1 hour. -3 g / L, 4.5, 1000mV, drenched after soaking, using 40% CO 2 / 50%N 2 / 10%O 2 Packaged in modified atmosphere and refrigerated at 4°C, the shelf life can reach 15-20 days.

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PUM

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Abstract

The invention discloses a method for refreshing fresh foods by adopting electrolytic water treatment with modified atmosphere packaging. By adopting the method provided by the invention, strong-speed, weakly acidic or alkaline electrolytic water, which is high-efficiency and wide-spectra for sterilization, safe, environment-friendly and relatively lower in production cost, is adopted for sterilizing the fresh goods, such as fresh (fresh cut) fruits and vegetables, fresh fishes and shrimps, fresh meat products and the like; furthermore, with the help of the modified atmosphere packaging, the quality guarantee periods of the fresh foods under a refrigeration condition can be prolonged. The method disclosed by the invention is low in production cost and simple in process and has wide application prospect.

Description

technical field [0001] The invention relates to fresh food preservation by using electrolytic water treatment combined with air-conditioning packaging, and belongs to the technical field of food engineering. Background technique [0002] Fresh food refers to fresh agricultural products that are formed by planting, picking, breeding, and fishing, and can be eaten by humans without processing or primary processing. The more representative ones are the "three fresh products", namely: fruits and vegetables, aquatic products and meat. Fresh food is fresh, delicious, and has the most nutritional value, so the demand has grown rapidly, and it has become a necessity in the lives of urban and rural residents, accounting for a considerable share of the total agricultural products and food. With the improvement of people's living standards and the transformation of consumption needs and patterns, fresh food has become a necessity in the lives of urban and rural residents, and the dema...

Claims

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Application Information

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IPC IPC(8): A23L3/358A23L3/36A23L3/3418
Inventor 唐亚丽赵伟卢立新
Owner JIANGNAN UNIV
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