Aquatic product fresh-keeping method

A fresh-keeping method and aquatic product technology, applied in the direction of preserving meat/fish with chemicals, etc., can solve the problems of long-distance transportation, processing and sales, etc., achieve strong water retention and antiseptic effects, improve shelf life, and inhibit the growth of bacteria Effect

Inactive Publication Date: 2014-04-23
广东佰大科技股份有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

This preservation method is only suitable for short-term storage of 5-10 day

Method used

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Embodiment 1

[0031] Preservative formula (parts by mass): tea polyphenol 3.0, mussel agglutinin 5, chitosan 20, sodium hexametaphosphate 50, sodium tripolyphosphate 10, sodium pyrophosphate 5, trisodium phosphate 15, tetrasodium phosphate 10 , Tryptophan 15, Leucine 10.

[0032] According to the above formula, two parts of antistaling agent solutions with a mass concentration of 5% were prepared with distilled water, and 15 parts of glycerin was added to one of the solutions, and stirred evenly for later use.

[0033] Soak the fresh and alive aquatic products in clean water for 30 minutes, remove them, slaughter them, and cut them into pieces; irradiate the slaughtered aquatic products with a 20W ultraviolet sterilizing lamp with a wavelength of 210nm for 40 minutes to initially remove bacteria on the surface of the aquatic products; Aquatic products that have been sterilized by ultraviolet light are soaked in a medium concentration for 20 minutes, and then evenly coated on the surface of ...

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PUM

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Abstract

The invention discloses an aquatic product fresh-keeping method. The aquatic product fresh-keeping method comprises following steps: slaughtering, sterilization, antistaling agent solution dipping, antistaling agent coating, packaging, vacuumizing, and low-temperature storing. According to the aquatic product fresh-keeping method, processes are simple and convenient; antistaling agent solution dipping and antistaling agent solution surface coating are adopted for double fresh-keeping treatment; growth of bacteria in aquatic products is inhibited effectively; fresh-keeping, water retention, and preservative effect are more excellent; the antistaling agent is prepared via combination of a plurality of nontoxic biological fresh-keeping agents, and amino acid and trace element needed by human bodies are added, so that the antistaling agent is high in preservative and fresh-keeping effects, and is safe and reliable; double-layer vacuum package using freshness protection bags and sealing bags are adopted, so that invasion of bacteria and oxygen from outside in fresh-keeping storage processes is avoided, and shelf life is prolonged effectively; and low-temperature storage above 0 DEG C can be realized, and refrigeration is unnecessary, so that meat is not dry or hard, and original mouthfeel and texture of the aquatic products are maintained.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products, in particular to a fresh-keeping method of aquatic products. Background technique [0002] Aquatic products are favored by people for their delicious taste, rich nutrition, high protein content and relatively low fat content. The harvest period of aquatic products is relatively concentrated, and a large number of aquatic products need to be stored before consumption. However, due to its high protein and water content, it carries a large number of bacteria, which is easy to cause discoloration, odor, and even spoilage after slaughter. At present, the commonly used fresh-keeping method for aquatic products is to immerse the meat in biological fresh-keeping solution for a while, and then preserve it under low temperature conditions. This fresh-keeping method is only suitable for short-term storage of 5-10 days, and is not suitable for long-distance transportation, process...

Claims

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Application Information

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IPC IPC(8): A23B4/20
Inventor 杜伟林
Owner 广东佰大科技股份有限公司
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