Biological refreshing method of sciaenops ocellatus

Abstract

The invention provides a biological refreshing method of sciaenops ocellatus, and belongs to the technical field of refreshing technologies of aquatic products. The biological refreshing method comprises the following steps of: 1) preprocessing the sciaenops ocellatus; 2) dipping the sciaenops ocellatus in acidic electrolyzed water; 3) dipping the sciaenops ocellatus by composite refreshing liquid; 4) packaging in vacuum; and 5) refreezing at ice temperature. According to the biological refreshing method, the sciaenops ocellatus is dipped by the acidic electrolyzed water for proper time at proper temperature so as to effectively remove the bacteria in the sciaenops ocellatus; the composite refreshing liquid has the effect of resisting oxidizing and is rich in nutrient components, so that the oxidizing in the sciaenops ocellatus can be delayed by dipping the sciaenops ocellatus through the composite refreshing liquid for proper time, and the freshness and nutrition level of the sciaenops ocellatus can be improved as well; and the growth of the bacteria in the sciaenops ocellatus can be effectively reduced by packaging in vacuum and storing at ice temperature. By adopting the biological refreshing method to store the sciaenops ocellatus, the sciaenops ocellatus has the freshness, flavor and texture the same as those of live sciaenops ocellatus within 40-50 days.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of aquatic products, and in particular relates to a biological fresh-keeping method of American redfish. Background technique [0002] As the output of seawater cultured fish increases year by year, the processing of cultured products has become a key problem to be solved urgently. More than 90% of my country's aquatic product processing output is completed by the seven coastal provinces of Shandong, Zhejiang, Fujian, Guangdong, Liaoning, Jiangsu and Guangxi. Among them, the output value of aquatic product processing in Shandong ranks first in the country, and Zhejiang only ranks fourth. According to the comparison of aquatic product processing benefits (the ratio of output to output value), Zhejiang can only rank fifth. According to research, the processing of aquaculture products is one of the important reasons restricting the expansion of aquaculture scale and the increase of output. Ther...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, after the American redfish is cultivated and the finished products are caught, the products have the following processing and preservation sales channels: 1. A small amount is transported to the destination by a keep-alive ship for sale; In the foam box, a layer of crushed ice and a layer of fish are packed in a fresh-keeping and sealed whole box. Generally, fresh-keeping fish in this way mainly enter supermarkets and vegetable markets. This kind of fresh-keeping fish can be transported by road for 3-4 days in winter. The freshness is not bad. If the foam After 13-14 days, the freshness index can still reach the first grade, but the quality is difficult to guarantee after this period; 3. The fish caught are transported to the processing plant and processed into Frozen strips are stored in cold storage and sold at the right time; 4. A very small amount of dried products are processed into dried products, which generally contain high salt content, but they lack the fresh and tender texture of fresh fish muscle itself, which is not in line with modern dietary consumption. Natural, green, health needs

The above-mentioned processing and preservation cannot guarantee the freshness, flavor and texture of fresh fish for a long time