Biological refreshing method of sciaenops ocellatus

An American red fish, biological preservation technology, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems that do not meet the needs of natural, green and healthy, lack of fresh fish muscle fresh texture, and difficult to guarantee quality.

Active Publication Date: 2013-03-13
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 stil

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of biological fresh-keeping method of American redfish, it comprises the following processing steps:

[0023] 1) Pretreatment of American redfish: Wash the fresh and alive American redfish for later use;

[0024] 2) Soaking American redfish in acidic electrolyzed water: Put the American redfish in step 1) into acidic electrolyzed water, soak for 12 minutes at a temperature of 8°C, and then dry it. The pH value of the acidic electrolyzed water is 2.45 , The concentration of available chlorine is 52mg / L, and the oxidation-reduction potential value is 1175mV;

[0025] 3) Soaking treatment of American redfish in composite fresh-keeping solution: put the American redfish after step 2) into the composite fresh-keeping solution, and soak for 12 minutes at a temperature of 7°C. The composite fresh-keeping solution contains 15 parts of Jinjinxiang extract, 20 parts of verbena extract, 25 parts of aconite extract, 35 parts of licorice extract, 30 parts of lily extract;

...

Embodiment 2

[0029] A kind of biological fresh-keeping method of American redfish, it comprises the following processing steps:

[0030] 1) Pretreatment of American redfish: Wash the fresh and alive American redfish for later use;

[0031] 2) Soaking American redfish in acidic electrolyzed water: put the American redfish in step 1) into acidic electrolyzed water, soak for 15 minutes at a temperature of 6°C, and then dry it. The pH value of the acidic electrolyzed water is 2.3 , The concentration of available chlorine is 50mg / L, and the oxidation-reduction potential value is 1165mV;

[0032] 3) Soaking treatment of American redfish in compound fresh-keeping solution: put the American redfish after step 2) into the compound fresh-keeping solution, and soak for 15 minutes at a temperature of 5°C. The compound fresh-keeping solution contains 10 parts of Jinjinxiang extract, 25 parts of verbena extract, 20 parts of aconite extract, 30 parts of licorice extract, 35 parts of lily extract;

[00...

Embodiment 3

[0036] A kind of biological fresh-keeping method of American redfish, it comprises the following processing steps:

[0037] 1) Pretreatment of American redfish: Wash the fresh and alive American redfish for later use;

[0038] 2) American redfish soaking treatment in acidic electrolyzed water: put the American redfish after step 1) into acidic electrolyzed water, soak for 10 minutes at a temperature of 10°C, and then dry it. The pH value of the acidic electrolyzed water is 2.5 , The concentration of available chlorine is 55mg / L, and the oxidation-reduction potential value is 1185mV;

[0039] 3) Soaking treatment of American redfish in composite fresh-keeping solution: put the American redfish after step 2) into the composite fresh-keeping solution, soak for 15 minutes at a temperature of 5°C, and the composite fresh-keeping solution contains 20 parts of Jinjinxiang extract, 15 parts of verbena extract, 20 parts of aconite extract, 45 parts of licorice extract, 25 parts of lil...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 罗红宇徐梅英吴冬梅
Owner ZHEJIANG OCEAN UNIV
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