Method for treating and fresh-keeping sciaenops ocellatus by using acidic electrolyzed water

Abstract

The invention provides a method for treating and fresh-keeping sciaenops ocellatus by using acidic electrolyzed water and belongs to the technical field of preservation of aquatic products. The method comprises the following steps of: 1) pre-treating the sciaenops ocellatus; 2) carrying out spraying treatment by using the acidic electrolyzed water; 3) carrying out immersing treatment by using the acidic electrolyzed water; 4) carrying out freezing point injection treatment; 5) packaging in vacuum; and 6) preserving at an ice temperature. According to the method for treating and fresh-keeping the sciaenops ocellatus by using the acidic electrolyzed water, disclosed by the invention, the kill ratio of common bacteria on the surface of the sciaenops ocellatus is more than 99%; and the freshness degree, the flavor and the texture of the sciaenops ocellatus can be guaranteed to the greatest extent within 40-50 days.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping aquatic products, and in particular relates to a method for treating fresh-keeping American redfish with acidic electrolyzed water. 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 t...

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

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