Physical freshness preservation method of uncooked fish meat or fish fillets

Abstract

The invention belongs to the technical field of freshness preservation of fish products, and relates to a physical freshness preservation method of uncooked fish meat or fish fillets. The physical freshness preservation method comprises the steps as follows: firstly, innocuous and unpoisonous fresh fish which can be eaten crudely are selected and cultivated for 1-2 days without food; secondly, the fresh fish is killed, processed, electrically stunned, subjected to gill removing and bloodletting, and manufactured into a non-frozen vacuum-packed fish product at the temperature of zero DEG C in a special sterile low-temperature workshop; and thirdly, the manufactured vacuum-packed fish product is placed in a bubble chamber with an ice bag at the temperature lower than zero DEG C for freshness preservation. The physical freshness preservation method of the uncooked fish meat or the fish fillets has the advantages as follows: the fish product is nutrient-rich, safe, hygienic, good in taste and convenient to transport, the freshness preservation time is longer than 72 hours, the freshness preservation belongs to purely physical and anhydrous freshness preservation, any chemical substances are not added, and the method is applicable to processing and freshness preservation for uncooked fish.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping fish products, in particular to a physical fresh-keeping method for raw fish meat or fish fillets. Background technique [0002] Eating raw fish or raw fish fillets is a habit of human beings in ancient times. From a nutritional point of view, raw fish or raw fish fillets are raw foods that have not undergone traditional cooking treatments such as frying, frying, steaming, and boiling (that is, without heat treatment to make protein Denaturation and solidification process) of raw fish or sashimi, because its nutrients are not lost at all, is a very nutritious delicacy, more and more popular, but the main problems of raw fish or raw fish at present: One is from a hygienic point of view, if raw fish or fish fillets are not properly processed, they are prone to bacterial infection, spoilage and deterioration, which will become the source of infectious diseases for people; Although it can keep ...

AI Technical Summary

Problems solved by technology

[0002] Eating raw fish or raw fish fillets is a habit of human beings in ancient times. From a nutritional point of view, raw fish or raw fish fillets are raw foods that have not undergone traditional cooking treatments such as frying, frying, steaming, and boiling (that is, without heating to make protein Denaturation and solidification process) of raw fish or sashimi, because its nutrients do not lose at all, is a very nutritious delicacy, more and more popular, but the main problems of raw fish or raw fish at present: One is from a hygienic point of view, if raw fish or fish fillets are not properly processed, they are prone to bacterial infection, spoilage and deterioration, which will become the source of infectious diseases for people; Although it can keep fresh for a long time, it also makes the taste or mouthfeel of fish worse; the third is that it is not convenient for long-distance long-distance transportation under the premise of ensuring unique flavor, and it cannot solve the problem of fresh-keeping technology and cause waste of food resources.

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