Method for preserving pomfret with electrolytic water ice

Abstract

The invention provides a method for preserving pomfret with electrolytic water ice. The method is characterized by putting the electrolytic water ice for the fish layer into a clean foam box with water dripping holes, storing the pomfret at 0-4 DEG C after sealing the fish box with adhesive tapes, and regularly changing the electrolytic water ice, wherein the bottom ice layer is 10cm thick; the ice layers on the surfaces of the pomfret are 5cm thick; the electrolytic water ice is prepared by electrolyzing a sodium chloride solution with concentration of 0.2% for 10 minutes, then immediately packaging the electrolyte hermetically and putting the electrolyte in a refrigerator at minus 60 DEG C to be frozen into ice. The problem that the shelf life is limited by preserving aquatic products by conventional ice-based preservation methods at present is solved by adopting the method. The pomfret preserved by adopting the method has long shelf life and good quality. Spoilage is reduced to a great extent by adopting the method. The quality of the pomfret is improved and food waste is reduced on the basis of preservation by adopting the method, and the method has important significance and application prospects in adjusting the market demands.

Description

technical field [0001] The invention relates to a preservation technology and an application thereof for prolonging the shelf life of chilled pomfret. Background technique [0002] As an important marine fish species, pomfret has the characteristics of high nutritional value, rich in protein, unsaturated fatty acids and various trace elements. The unsaturated fatty acids contained in it have the effect of lowering cholesterol. Aquatic products stored in ice do not need to be thawed, and have good quality, flavor and taste can be better maintained. But for a long time due to the limitations of chilling technology, the shelf life of chilled aquatic products is limited. The limitation of chilling technology is that although chilling can create a certain low temperature environment, only low temperature can only inhibit the activity of microorganisms to a certain extent, and cannot reduce the initial number of viable bacteria in aquatic products. Therefore, on the basis of ch...

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Problems solved by technology

[0003] The purpose of the present invention is to provide a stable and suitable low temperature environment for the problems that the existing chilled technology is used for pomfret storage and preservation, the storage period is short, the pomfret is easy to rot, the quality is difficult to guarantee, and food waste is caused. Inhibit the rate of biochemical reactions, and at the same time reduce the number of microorganisms, inhibit the growth of microorganisms to avoid deterioration caused by the growth and reproduction of microorganisms, so as to prolong the storage period and reduce the speed of quality decline

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