Method for preserving fish liver by slurry ice

Abstract

The invention relates to a method for preserving a fish liver by slurry ice. The method is characterized by comprising the following steps: (1) performing pretreatment, namely cleaning fresh sinonovacula anglerfishes fished just now for later use; (2) taking out the fish liver, namely bleeding the fresh sinonovacula anglerfishes fished just now, taking out the fish liver, immersing the fish liver into slurry ice until the center temperature of 15kg of slurry ice reaches below 1.6-0 DEG C, wherein the ratio of the slurry ice and the fish liver is (20L:8kg)-(40L:15kg). Compared with the prior art, the method has the advantages that the fish liver is pretreated by the slurry ice, growth and propagation of spoilage microorganisms can be effectively delayed, the quantity increase of alkali compounds such as ammonias can be slowed down, and the freshness of the fish liver of the sinonovacula anglerfish is well kept; the slurry ice precooling method can prolong the process from the neutral stage to the rotting stage of the fresh anglerfish liver, and the method can provide technical base for processing, storage and long-distance transportation of the fresh anglerfish liver and has great significance for improving the economic value of the fresh anglerfish.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a method for preserving fish liver with fluidized ice. Background technique [0002] The earliest report of the application of fluidized ice precooling technology in aquatic product processing was Chapman's research on the application of fluidized ice to the onboard precooling of fin whales in 1990. Since then, there have been research reports on the use of fluidized ice to store prawns, bream, sea bass, and turbot. The research results show that because the fluidized ice can control the temperature of the product below 0°C, the shelf life of the product is prolonged, and satisfactory microbial, chemical, and sensory characteristics are obtained, thereby obtaining high-quality and safe aquatic products. At present, fluidized ice is widely used in the fishery fields of the United States, the United Kingdom, Australia, Canada and other countries for fish catch processing...

AI Technical Summary

Problems solved by technology

In the processing of fresh cod fillets, satisfactory sensory properties, such as texture, smell, aroma, etc., can be reduced to a certain extent. However, this technology must be combined with fluidized ice precooling and ice temperature storage technology to achieve the technical effect, and there are still technical problems in the promotion of fluidized ice precooling and ice temperature storage combined technology at this stage : 1. The ice-temperature cold chain technology and equipment are not perfect, and the quality management and traceability of ice-temperature chain products are not very clear, especially there are no easy-to-use quality monitoring communication products; Fish is difficult to be generally accepted by consumers. Domestic consumers prefer to eat live fish. To produce fresh fish using this composite technology, it is necessary to remove the viscera and gills of the fish body containing a large number of bacteria in advance to prolong the shelf life. This is different from the consumption habits of the public. distance

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