Ice-temperature fresh-keeping method of perch

A fresh-keeping method and ice temperature technology, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish through freezing/cooling, etc., to achieve the effects of simple operation, extended storage period and low cost

Active Publication Date: 2013-03-27
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, the perch farming industry has developed rapidly, and the output is increasing year by year. At present, perch is usually sold live, and a single live fish sales method is difficult to meet the requirements of the rapid growth of perch production, and there are few r

Method used

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  • Ice-temperature fresh-keeping method of perch

Examples

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Effect test

Embodiment 1

[0017] (1) Pre-treatment: Slaughter the fresh sea bass, remove the head, tail, skin and viscera, remove the inner peritoneum of the fish maw, and wash; remove the fish meat along the spine, cut into 1-2cm diced fish, and use dry Rinse with sterile water and dry with sterile air;

[0018] (2) Soaking in fresh-keeping solution: Soak the treated diced fish in a preservative containing Chinese herbal medicine for 10-15 minutes. Peel extract, pomegranate peel extract, ginger extract, garlic extract and water, wherein the mass fraction of licorice extract in the preservative is 5%, and the mass fraction of star anise extract in the preservative is 5%. %, the mass fraction of cumin root bark extract in the preservative is 5%, the mass fraction of pomegranate peel extract in the preservative is 3%, and the mass fraction of ginger powder extract in the preservative is 2%. %, the mass fraction of garlic extract in preservative is 2%;

[0019] (3) Ice temperature storage: Take out the ...

Embodiment 2

[0028] (1) Pre-treatment: Slaughter the fresh sea bass, remove the head, tail, skin and viscera, remove the inner peritoneum of the fish maw, and wash; remove the fish meat along the spine, cut into 1-2cm diced fish, and use dry Rinse with sterile water and dry with sterile air;

[0029] (2) Soaking in fresh-keeping solution: Soak the treated diced fish in a preservative containing Chinese herbal medicine for 10-15 minutes. Peel extract, pomegranate peel extract, ginger extract, garlic extract and water, wherein the mass fraction of licorice extract in the preservative is 8%, and the mass fraction of star anise extract in the preservative is 7%. %, the mass fraction of fennel root bark extract in the preservative is 8%, the mass fraction of pomegranate peel extract in the preservative is 4%, and the mass fraction of ginger powder extract in the preservative is 3%. %, the mass fraction of garlic extract in preservative is 1%;

[0030] (3) Take out the above-mentioned soaked d...

Embodiment 3

[0033] (1) Pre-treatment: Slaughter the fresh sea bass, remove the head, tail, skin and viscera, remove the inner peritoneum of the fish maw, and wash; remove the fish meat along the spine, cut into 1-2cm diced fish, and use dry Rinse with sterile water and dry with sterile air;

[0034] (2) Soaking in fresh-keeping solution: Soak the treated diced fish in a preservative containing Chinese herbal medicine for 10-15 minutes. Peel extract, pomegranate peel extract, ginger extract, garlic extract and water, wherein the mass fraction of licorice extract in the preservative is 7%, and the mass fraction of star anise extract in the preservative is 6%. %, the mass fraction of cumin root bark extract in the preservative is 6%, the mass fraction of pomegranate peel extract in the preservative is 3%, and the mass fraction of ginger powder extract in the preservative is 2.5% %, the mass fraction of garlic extract in preservative is 1.5%;

[0035] (3) Ice temperature storage: Take out t...

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PUM

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Abstract

The invention discloses an ice-temperature fresh-keeping method of perches, which comprises the following steps: killing, cleaning, cutting into slices, soaking with a fresh-keeping agent, and storing at ice temperature; the fresh-keeping agent comprises licorice extract, illicium verum extract, fennel velamen extract, pomegranate bark extract, ginger extract, garlic extract, and water. The ice-temperature fresh-keeping method of perches of the invention is simple in operation for the whole fresh-keeping process, and low in cost. The licorice extract can inhibit the growth of microbe in fish dices, and effectively maintain the nutrition and flavor of the fish dices; the illicium verum and fennel velamen extract has bacteriostatic effect; the ginger and garlic extract has the effects of disinfection and sterilization; the pomegranate bark extract has the effect of protein solidification; when the method is used for fish dice fresh keeping, the storage life is prolonged by about 10 days when compared with the storage life of fish flesh refrigerated routinely; and the nutrition and flavor of the fish flesh are maintained effectively.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and processing of aquatic products, and in particular relates to an ice-temperature fresh-keeping method for perch. Background technique [0002] sea ​​bass( Lateolabrax japonicus ). Also known as flower perch, Zhaihua, perch board, four-rib fish, etc., commonly known as perch, it is also known as one of the "Four Famous Fishes" together with Yangtze River shad and Taihu whitebait. Bass meat is white and tender, fragrant, without fishy smell, and the meat is in the shape of garlic cloves. It is most suitable for steaming, braised in soy sauce or stewed soup. Bass is distributed in the western Pacific Ocean, the coast of China and the freshwater bodies leading to the sea. There are many in the Yellow Sea and the Bohai Sea. It is one of the common economic fishes, and it is also a species for developing mariculture. In recent years, the perch farming industry has developed rapidly, and t...

Claims

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Application Information

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IPC IPC(8): A23B4/06A23B4/20
Inventor 罗红宇徐梅英李洋钢
Owner ZHEJIANG OCEAN UNIV
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