Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Tuna preservation method

A fresh-keeping method and technology for tuna, applied in fish processing, meat/fish preservation with chemicals, slaughtering, etc., can solve the problems of easy loss of water in fish muscle, poor taste, long fresh-keeping time, etc., and inhibit the reproduction of fungi , small changes in meat quality and appearance, and low residues of harmful chemicals

Active Publication Date: 2013-12-25
ZHEJIANG MARINE DEV RES INST
View PDF4 Cites 9 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the negative effects of various existing tuna preservation methods, such as chemical preservation leading to more chemical substances remaining, and freezing preservation with less negative effects will cause easy loss of fish muscle moisture and poor taste, etc., providing A tuna fresh-keeping method, the tuna fresh-keeping method of the present invention not only keeps fresh for a long time, but also has no chemical substance residue, and the most important thing is that the tuna's fleshy appearance is well preserved, its nutrition is complete, and its taste is better

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Tuna preservation method
  • Tuna preservation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The tuna is kept fresh according to the following steps, and the specific steps are as follows:

[0024] (1) Cleaning: remove the viscera and gills of the freshly caught tuna, and repeatedly clean the surface and interior of the fish body with a cleaning solution. After washing, drain and set aside. The cleaning solution is CaCl 2 Mixed solution with HCl, CaCl 2 The mass concentration of HCl is 0.23%, and the mass concentration of HCl is 0.1%;

[0025] (2) Soaking: Put the tuna cleaned in step (1) into the soaking solution with a pH of 5.5, soak it at 34°C for 30 minutes, then remove the fish body and set aside. The soaking solution consists of the following components in mass concentration: Composition: lysozyme 0.1g / L, phytic acid 3g / L, polymeric phosphate: sodium pyrophosphate 3g / L, glycine 0.5g / L; when soaking, it is better to submerge the fish in the soaking liquid;

[0026] (3) Storage: Put the tuna soaked in step (2) into binary ice with a particle size of 0.3 ...

Embodiment 2

[0028] The tuna is kept fresh according to the following steps, and the specific steps are as follows:

[0029] (1) Cleaning: remove the viscera and gills of the freshly caught tuna, and repeatedly clean the surface and interior of the fish body with a cleaning solution. After washing, drain and set aside. The cleaning solution is CaCl 2 Mixed solution with HCl, CaCl 2 The mass concentration of HCl is 0.2%, and the mass concentration of HCl is 0.08%;

[0030] (2) Soaking: Put the tuna cleaned in step (1) into the soaking solution with a pH of 6.5, soak at 30°C for 24 minutes, then fish out the fish body and set aside. The soaking solution consists of the following components in mass concentration: Composition: lysozyme 0.3g / L, phytic acid 2g / L, polymeric phosphate: sodium tripolyphosphate 2g / L, glycine 1g / L; when soaking, it is better to submerge the fish in the soaking solution;

[0031] (3) Storage: Put the tuna soaked in step (2) into binary ice with a particle size of 0....

Embodiment 3

[0033] A kind of fresh-keeping method of tuna, concrete steps are:

[0034] (1) Cleaning: remove the viscera and gills of the freshly caught tuna, and repeatedly clean the surface and interior of the fish body with a cleaning solution. After washing, drain and set aside. The cleaning solution is CaCl 2 Mixed solution with HCl, CaCl 2 The mass concentration of HCl is 0.3%, and the mass concentration of HCl is 0.05%;

[0035] (2) Soaking: Put the tuna cleaned in step (1) into the soaking solution with a pH of 6.2, soak at 40°C for 20 minutes, then remove the fish body and set aside. The soaking solution consists of the following components in mass concentration: Composition: lysozyme 0.13g / L, phytic acid 5g / L, polymeric phosphate: sodium pyrophosphate 1g / L, glycine 0.8g / L; when soaking, it is better to submerge the fish in the soaking solution;

[0036] (3) Storage: Put the tuna soaked in step (2) into binary ice with a particle size of 0.5mm for storage. The binary ice is pre...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of aquatic product processing, in particular to a fresh-keeping method for tuna. The specific method is as follows: remove the viscera and gills of the fresh fish after catching, and clean the surface and inside of the fish body with a cleaning solution; 30min; finally put the soaked fish into binary ice for storage, and the binary ice is prepared by dissolving the following components in weight percentage in water: foaming agent 0.5-2%, organic acid 0.5-3%, Sodium chloride 6-15%, surfactant 0.1-0.3%, vitamin E 1-3%. The method of the invention can effectively inhibit the multiplication of various bacteria in the fish meat for a long time, the meat quality and appearance of the tuna after preservation are less changed, and the residue of harmful chemical substances is extremely low, so that the tuna is kept fresh for a long time on the basis of ensuring the quality of the fish meat.

Description

technical field [0001] The invention relates to the technical field of aquatic product processing, in particular to a fresh-keeping method for tuna. Background technique [0002] At present, the fresh-keeping technologies of aquatic products include radiation preservation, modified atmosphere preservation, chemical preservation, low-temperature preservation and biological preservation, but few methods are applied to tuna preservation. Because radiation preservation and modified atmosphere preservation have a certain negative impact on the flavor and nutrition of aquatic products. The safety of chemical reagents in chemical preservation, the residue of antibiotics, the resistance of bacteria and the efficiency of preservation make this method face a big dilemma. Although cold storage in low temperature preservation can maintain the original nature, freshness and flavor of aquatic products to the greatest extent, its biggest disadvantage is that the preservation period is sho...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/24A23B4/16A22C25/14
Inventor 杨会成郑斌孟志娟周宇芳廖妙飞钟明杰孙保库
Owner ZHEJIANG MARINE DEV RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com