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Tilapia fresh-keeping method

A fresh-keeping method and technology for tilapia are applied in the direction of preserving meat/fish with a coating protective layer, which can solve problems such as the inability to maintain the original quality of fresh fish and achieve the effect of low cost of raw materials

Active Publication Date: 2013-09-25
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the shortcoming that the original quality of fresh fish meat cannot be maintained while prolonging the storage period of fish meat in the prior art, and provides a product with better water retention and antibacterial effects, and effectively prolongs the preservation period of tilapia fillets. The fresh-keeping method of the tilapia that can keep the original quality of fresh fish simultaneously

Method used

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  • Tilapia fresh-keeping method

Examples

Experimental program
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Effect test

Embodiment 1

[0021] Tilapia antistaling agent, the composition of antistaling agent is by weight percentage:

[0022] Sodium carbonate hydrate 0.55%;

[0023] Sodium carbonate 0.45%;

[0024] Sodium bicarbonate 0.65%;

[0025] Sodium Citrate Hydrate 0.4%;

[0026] Sodium chloride 0.02%;

[0027] Water 97.93%.

[0028] The fresh-keeping method of tilapia, after preparing the antistaling agent according to the above ratio, take 5KG of the antistaling agent and place it in an environment of 4°C, so that the temperature of the preservative is kept at 4°C; After the head and tail, wash and cut into flakes; take 10KG sliced ​​tilapia fillets, place them in a preservative at 4°C and soak them evenly for 10 minutes, then remove and drain the tilapia fillets for 1 minute, and place them in Naturally air-dry at 4°C. After air-drying, a layer of fresh-keeping film will be formed on the surface of the tilapia fillets. Then put the tilapia fillets into a fresh-keeping bag and tie the mouth, and st...

Embodiment 2

[0030] Tilapia antistaling agent, the composition of antistaling agent is by weight percentage:

[0031] Sodium carbonate hydrate 0.5%;

[0032] Sodium carbonate 0.45%;

[0033] Sodium bicarbonate 0.6%;

[0034] Sodium Citrate Hydrate 0.38%;

[0035] Sodium chloride 0.01%;

[0036] Water 98.06%.

[0037] The fresh-keeping method of tilapia, after preparing the antistaling agent according to the above ratio, take 5KG of the antistaling agent and place it in an environment of 4°C, so that the temperature of the preservative is kept at 4°C; After the head and tail, wash and cut into flakes; take 10KG sliced ​​tilapia fillets, place them in a preservative at 4°C and soak them evenly for 15 minutes, then remove and drain the tilapia fillets for 0.5 minutes, and place them side by side Naturally air-dry at 4°C. After air-drying, a layer of fresh-keeping film will be formed on the surface of the tilapia fillets. Then put the tilapia fillets into a fresh-keeping bag, tie the mout...

Embodiment 3

[0039] Tilapia antistaling agent, the composition of antistaling agent is by weight percentage:

[0040] Sodium carbonate hydrate 0.6%;

[0041] Sodium carbonate 0.5%;

[0042] Sodium bicarbonate 0.7%;

[0043] Sodium Citrate Hydrate 0.35%;

[0044] Sodium chloride 0.015%;

[0045] Water 97.835%.

[0046] The fresh-keeping method of tilapia, after preparing the antistaling agent according to the above ratio, take 5KG of the antistaling agent and place it in an environment of 4°C, so that the temperature of the preservative is kept at 4°C; After the head and tail, wash and cut into flakes; take 10KG sliced ​​tilapia fillets, place them in a preservative at 4°C and soak them evenly for 12 minutes, then remove and drain the tilapia fillets for 0.5 minutes, and place them side by side Naturally air-dry at 4°C. After air-drying, a layer of fresh-keeping film will be formed on the surface of the tilapia fillets. Then put the tilapia fillets into a fresh-keeping bag, tie the mou...

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Abstract

The invention relates to a food fresh-keeping method, and discloses a tilapia fresh-keeping method, comprising a tilapia preservative, wherein the tilapia preservative is made of hydration sodium carbonate, sodium carbonate, sodium bicarbonate, hydration sodium citrate, sodium chloride, etc., and processed tilapia fillets are preserved under 0-4 DEG C after uniformly immersed for 10-15min in the tilapia preservative. The raw materials for preparing the tilapia preservative is in a foodstuff grade, is safe and innocuous, and accords with foodstuff security proposed by state at present. A shelf life of fresh tilapia flesh by using the preservative can reach 10-15 days, and sense, physical and chemical and microbe indexes of the tilapia flesh reach tilapia fillet requirement, and satisfies demands on fish flesh quality for consumers in our country. The tilapia flesh can obtain a long shelf life, it makes convenient for prolonging a circulation and shelf life of the fish flesh, and the raw materials have low cost.

Description

technical field [0001] The invention relates to a food preservation method, in particular to a tilapia preservation method. Background technique [0002] Tilapia is a small and medium-sized fish with strong adaptability and strong adaptability to water bodies with less dissolved oxygen. Most tilapias are omnivorous and often eat plants and debris in water Tilapia meat is delicious, tender, contains a variety of unsaturated fatty acids and rich in protein, so it is widely loved by many consumers. [0003] However, after the death of tilapia, the muscles lose water and harden, and the fish meat contains the nutrients needed for the growth and reproduction of microorganisms. Therefore, in the processes of killing, processing, dividing, transporting, and selling, the fish meat is easily polluted by microorganisms. The color, smell, elasticity, texture, etc. of the fish will change, the fish will spoil, lose its commodity value, and the storage period of the fish will be short, a...

Claims

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Application Information

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IPC IPC(8): A23B4/10
Inventor 刘广绪赵信国韩毓
Owner ZHEJIANG UNIV
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