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Method for preserving pomfret with ozone ice

A technology of ozone ice and pomfret, which is applied in the direction of preserving meat/fish with chemicals, and preserving meat/fish through freezing/cooling, etc. It can solve the problems of difficult quality assurance, food waste, short storage period, etc., and achieves simple operation, Effect of reducing pollution and low cost

Active Publication Date: 2014-05-28
SHANGHAI OCEAN UNIV
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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

Method used

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  • Method for preserving pomfret with ozone ice
  • Method for preserving pomfret with ozone ice
  • Method for preserving pomfret with ozone ice

Examples

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Embodiment 1

[0020] Embodiment 1: This embodiment is used to prolong the shelf life of crushed ice fresh-keeping pomfret, according to the following steps:

[0021] (1) Preparation of experimental materials: Pomfret was purchased from the Luchaogang Aquatic Products Market in Lingang New City, Pudong New Area, Shanghai. Fresh individuals with clear eyes, bright silver-gray color, less scale shedding, no peculiar smell, and hard meat were selected and stored in ice. transported back to the laboratory for processing within 20 minutes.

[0022] (2) Preparation of ozone ice: put tap water in a 1°C refrigerator for cooling until it reaches 4°C, and then pass the low-temperature tap water into an OZ-6000 oxygen water machine (Kunshan Fangcheng Metal Technology Co., Ltd.) to make The low-temperature ozone water is quickly sealed and packaged in a plastic box, and placed in a -60°C ultra-low temperature refrigerator to freeze into ice, and then crushed with an ice crusher. Among them, ozone ice i...

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Abstract

The invention provides a method for preserving pomfret with ozone ice. The method is characterized by putting the ozone 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 ozone ice, wherein the bottom ice layer is 10cm thick; the ice layers on the surfaces of the pomfret are 5cm thick; the ozone ice is prepared by putting ozone water with ozone content of 2mg / L into a refrigerator at minus 60 DEG C to be frozen into ice; the content of ozone in the ozone ice after freezing is 0.89mg / kg. The pomfret preserved by adopting the method has long shelf life and good quality. Spoilage caused by microorganisms and enzymes can be 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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/06A23B4/24
Inventor 谢晶黎柳王金锋蔡青文徐慧文
Owner SHANGHAI OCEAN UNIV
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