Squid fresh-keeping method

A fresh-keeping method and squid technology are applied in the direction of preserving meat/fish with a coating protective layer, which can solve the problems of prolonging the preservation period of squid meat, unable to maintain the original quality of fresh squid meat, etc. The effect of low cost of raw materials

Active Publication Date: 2015-02-18
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 squid meat cannot be maintained while prolonging the preservation period of squid meat in the prior art, and provides a fresh squid meat with good water retention and antibacterial effects, and effectively prolongs the preservation period of squid meat slices. The fresh-keeping method of the squid that can keep the original quality of fresh squid meat

Method used

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  • Squid fresh-keeping method

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Effect test

Embodiment 1

[0021] The fresh-keeping method of squid, the component of fresh-keeping agent is by weight percentage:

[0022] Sodium carbonate hydrate 2.65%;

[0023] Sodium carbonate 0.8%;

[0024] Sodium tripolyphosphate 0.35%;

[0025] Sodium tripolyphosphate hexahydrate 0.2%;

[0026] Sodium chloride 0.02%;

[0027] Water 95.98%.

[0028] The preservation method of squid, after preparing the preservative according to the above ratio, take 5KG of the preservative and place it in an environment of 4°C, so that the temperature of the preservative is kept at 4°C; wash the fresh squid, cut the capsule, and then cut it into slices ;Take 10KG cut squid slices, place them in the preservative at 4°C and soak them evenly for 10 minutes, remove the squid slices and drain them for 1 minute, and place them to dry naturally at 4°C. Layer fresh-keeping film, then put the squid slices into a fresh-keeping bag, tie the mouth, and place it in an environment of 0°C for preservation.

Embodiment 2

[0030] The fresh-keeping method of squid, the component of fresh-keeping agent is by weight percentage:

[0031] Sodium carbonate hydrate 2%;

[0032] Sodium carbonate 1%;

[0033] Sodium tripolyphosphate 0.8%;

[0034] Sodium tripolyphosphate hexahydrate 0.4%;

[0035] Sodium chloride 0.04%;

[0036] Water 95.76%.

[0037] The preservation method of squid, after preparing the preservative according to the above ratio, take 5KG of the preservative and place it in an environment of 4°C, so that the temperature of the preservative is kept at 4°C; wash the fresh squid, cut the capsule, and then cut it into slices ;Take 10KG cut squid slices, place them in the preservative at 4°C and soak them evenly for 8 minutes, remove the squid slices and drain them for 0.5 minutes, and let them air dry naturally at 4°C. After air-drying, the surface of the squid slices will form A layer of plastic wrap, then put the squid slices into a fresh-keeping bag, tie the mouth, and place it in an...

Embodiment 3

[0039] The fresh-keeping method of squid, the component of fresh-keeping agent is by weight percentage:

[0040] Sodium carbonate hydrate 4%;

[0041] Sodium carbonate 0.5%;

[0042] Sodium tripolyphosphate 0.2%;

[0043] Sodium tripolyphosphate hexahydrate 0.3%;

[0044] Sodium chloride 0.06%;

[0045] Water 94.94%.

[0046] The preservation method of squid, after preparing the preservative according to the above ratio, take 5KG of the preservative and place it in an environment of 4°C, so that the temperature of the preservative is kept at 4°C; wash the fresh squid, cut the capsule, and then cut it into slices ;Take 10KG cut squid slices, place them in the preservative at 4°C and soak them evenly for 5 minutes, remove the squid slices and drain them for 0.5 minutes, and let them dry naturally at 4°C. After air-drying, the surface of the squid slices will form A layer of fresh-keeping film, then put the squid slices into a fresh-keeping bag, tie the mouth, and place it i...

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Abstract

The invention relates to a food fresh-keeping method and discloses a squid fresh-keeping method. The squid fresh-keeping method adopts a squid fresh-keeping agent. The squid fresh-keeping agent comprises sodium carbonate hydrate, sodium carbonate, sodium tripolyphosphate, sodium tripolyphosphate hexahydrate and common salt. The squid fresh-keeping method comprises that treated sliced squid is put into the squid fresh-keeping agent, is uniformly immersed for 5-10min and then is preserved at a temperature of 0-4 DEG C. The raw materials adopted by the squid fresh-keeping method are food-stage materials, are safe, has no toxicity and satisfies current food safety requirements advocated by government. The fresh squid treated by the squid fresh-keeping agent has a shelf life of 10 to 15 days and has appearance, physicochemical and microbiological indexes reaching to sliced squid requirements. The fresh squid treated by the squid fresh-keeping agent satisfies squid quality requirements, has a long shelf life and is convenient for squid market circulation and shelf life extension. The squid fresh-keeping method reduces a raw material cost.

Description

technical field [0001] The invention relates to a food preservation method, in particular to a squid preservation method. Background technique [0002] Squid, commonly known as squid, is widely produced in the Beibu Gulf of my country, southern Fujian, Taiwan, Guangdong, Hebei Bohai Bay and the coastal waters of Guangxi. In addition to being rich in protein and amino acids needed by the human body, squid also contains a large amount of taurine, calcium, Phosphorus, iron and other elements, as well as very rich trace elements such as selenium, iodine, manganese, copper, etc., are rich in nutrients and have been traditional seafood treasures since ancient times. [0003] However, after the squid dies, the muscles lose water and harden, and the squid meat contains the nutrients needed for the growth and reproduction of microorganisms. Therefore, in the processes of dissection, processing, segmentation, transportation, and sales, the squid meat is easily polluted by microorganism...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B4/10
Inventor 刘广绪赵信国韩毓
Owner ZHEJIANG UNIV
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