Preservation method of mackerels

A fresh-keeping method, a mackerel technology, is applied in the direction of preserving meat/fish with chemicals, freezing/cooling meat/fish, etc., which can solve problems such as unsatisfactory fresh-keeping effect, achieve good suppression effect, good stability, and fresh-keeping cost low effect

Inactive Publication Date: 2014-03-12
中华人民共和国舟山出入境检验检疫局
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing preservation of mackerel is often simply put into crushed ice, and then sold to other places. This method of preservation is simple, but the preservation e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A fresh-keeping method for mackerel, comprising the following steps:

[0021] (1) Soak mackerel fish in neutral electrolyzed water at 0°C for 2 minutes. The neutral electrolyzed water has a pH of 6, an oxidation-reduction potential of 720 mv, and an available chlorine content of 31 mg / L.

[0022] (2) Pass the neutral electrolyzed water preservative solution through an ice maker to produce granular crushed ice. The neutral electrolyzed water preservative solution is composed of the following components in parts by weight: 100 parts of neutral electrolyzed water, 1 part of garlic juice, 1 part of citric acid, 2 parts of lactic acid, and the garlic juice is obtained by squeezing fresh garlic through a juicer and filtering it. Spread a layer of crushed ice about 6cm thick on the bottom of the preservation box, then spread the mackerel fish body after step (1) on the crushed ice, and then cover the mackerel fish body with a layer of 6cm Thick crushed ice is arranged in such...

Embodiment 2

[0025] A fresh-keeping method for mackerel, comprising the following steps:

[0026] (1) Soak the mackerel body in neutral electrolyzed water at 4°C for 4 minutes; the pH of the neutral electrolyzed water is 6.5, the oxidation-reduction potential is 730 mv, and the available chlorine content is 30 mg / L.

[0027] (2) Pass the neutral electrolyzed water preservation solution through an ice maker to produce granular crushed ice. The neutral electrolyzed water preservation solution is composed of the following components in parts by weight: 100 parts of neutral electrolyzed water, 2 parts of garlic juice, 2 parts of citric acid, 4 parts of lactic acid, and the garlic juice is obtained by squeezing fresh garlic through a juicer and filtering it. Spread a layer of 3cm thick crushed ice on the bottom of the preservation box, then spread the mackerel fish body after step (1) on the crushed ice, and then cover the flat mackerel fish body with a 3cm thick layer The crushed ice is arran...

Embodiment 3

[0030] A fresh-keeping method for mackerel, comprising the following steps:

[0031] (1) Soak the mackerel body in neutral electrolyzed water at 2°C for 3 minutes; the pH of the neutral electrolyzed water is 6.2, the redox potential is 725 mv, and the available chlorine content is 30.5 mg / L.

[0032] (2) Pass the neutral electrolyzed water preservation solution through an ice maker to produce granular crushed ice. The neutral electrolyzed water preservation solution is composed of the following components in parts by weight: 100 parts of neutral electrolyzed water, 1.5 parts of garlic juice, 1.5 parts of citric acid, 3 parts of lactic acid, and garlic juice is obtained by squeezing fresh garlic through a juicer and filtering. Spread a layer of 4cm thick crushed ice on the bottom of the preservation box, then spread the mackerel fish body after step (1) on the crushed ice, and then cover the flat mackerel fish body with a 4cm thick layer The crushed ice is arranged in such a w...

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Abstract

The invention discloses a preservation method of mackerels. The preservation method comprises the steps of firstly, soaking mackerel bodies with neutral electrolysis water at 0-4 DEG C for 2-4min; secondly, making the neutral electrolysis water preservative solution into granular crushed ice by an ice maker, paving one layer of crushed ice with the thickness of 3-6cm at the bottom of a container, paving one layer of the mackerel bodies processed in the step (1) on the crushed ice, and covering one layer of crushed ice with the thickness of 3-6cm on the paved mackerel bodies, and in the way, the crushed ice and the mackerel bodies are arranged layer by layer; and finally, storing in an environment at the temperature of 0+/-1 DEG C. The method takes the neutral electrolysis water as main preservation ingredient and adopts the soaking the ice coverage modes to achieve the advantages of simplicity in operation, low preservation cost, good stability and excellent preservation effect; and the used preservation ingredient has good sterilizing effect and high safety, and the environment is protected.

Description

technical field [0001] The invention relates to a fresh-keeping method for fish, in particular to a fresh-keeping method for mackerel. Background technique [0002] Mackerel ( Pneumatophorus Japonicus) , Perciformes, Scombroids, Mackerel. It is reported that it has become one of the main fishing species in Europe, and it is produced in the coastal waters of our country, and it is also an important economic fish species in our country. Mackerel has high nutritional value and is rich in protein, fat, vitamins, calcium, iron, and phosphorus. It can be eaten fresh, and can be processed into canned foods and cod liver oil extraction. Mackerel has a high content of unsaturated fatty acids, high enzyme activity in the body, and low content of muscle connective tissue, which makes mackerel easy to deteriorate. During processing and storage, mackerel is generally kept fresh by freezing, and it has a better fresh-keeping effect at low temperatures. Reports by Xu Tingting and others ...

Claims

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Application Information

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IPC IPC(8): A23B4/09A23B4/24A23B4/18
Inventor 万婧周向阳杨赛军沈飚相兴伟江玲丽胡兴娟刘颖
Owner 中华人民共和国舟山出入境检验检疫局
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