Fresh pseudosciaena crocea ice temperature fresh keeping method

Abstract

The invention relates to a fresh pseudosciaena crocea ice temperature fresh keeping method. According to the fresh pseudosciaena crocea ice temperature fresh keeping method provided by the invention, the water electrolysis sterilization technology is utilized for being combined with the ice point temperature regulating technology, the freshness, the flavor and the texture of the fresh pseudosciaena crocea are remained to the maximum degree while the ice point of the fresh pseudosciaena crocea is reduced, meanwhile, the work procedure time is short, in addition, the whole process of the work procedure conforms to the cold chain requirements, and the method has the industrialized large-scale production conditions.

Description

technical field [0001] The invention relates to an ice-temperature preservation method for fresh large yellow croaker. Background technique [0002] With the continuous maturity and popularization of deep-water cage culture technology, the quality of fish cultured in seawater has been greatly improved. The nutrients and meat quality of large yellow croaker cultured in deep-water cages are almost close to wild large yellow croaker, but the traditional method is still adopted in the later stage. The way of freezing and keeping fresh, although the keeping period is longer, but the nutrient loss of the product after thawing is large, and the quality of fish meat deteriorates, which cannot meet the needs of the people for the quality of fresh and live aquatic products. [0003] Compared with the traditional freezing preservation technology, the ice temperature preservation technology proposed by Dr. Yamane Akimi in the 1970s can not destroy the cells, suppress the activities of h...

AI Technical Summary

Problems solved by technology

However, it should be pointed out that Bacillus species cannot be inhibited by reducing the water content, and this type of microorganism is very common in large yellow croakers. If the activity cannot be inhibited, the shelf life of the fish will be greatly shortened

At the same time, the drying process will greatly affect the freshness and flavor of the fish. The fish fillets obtained by this technology are close to instant food, and the original texture and flavor of large yellow croaker meat have basically disappeared.

[0011] 3. This technology claims to be able to reduce the freezing point of packaged meat fillets to -14.6°C, but it does not provide any data proof such as cooling curves, and its technical effect is not convincing

[0012] 4. The seasoning step of this technology is to infiltrate the seasoning for 1.5 to 3 hours at a temperature of 20°C±5°C, which does not meet the cold chain specification and is likely to cause the growth of microorganisms. At the same time, the infiltration time is too long, which is not conducive to industrial production

Therefore, the content of sorbitol in fish fillets is too high in this scheme, and long-term consumption is not conducive to human health.

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