Preservation method by low temperature for MAP (modified atmosphere packaging) bloater

Abstract

The invention provides a preservation method by low temperature for an MAP (modified atmosphere packaging) bloater. The preservation method is characterized by comprising the following steps: putting the bloater into a packing container, aerating gaseous mixture which contains carbon dioxide and nitrogen to the packing container, sealing the packing container; storing the above packing container under the condition with temperature of 0-3 DEG C. The preservation method by low temperature for the MAP bloater provided by the invention has the beneficial effects that the growth and reproduction of microorganism (such as aerobic bacteria and mold) is inhibited by virtue of carbon dioxide, microbial activity can be effectively prevented and reduced, a lag phase and an exponential phase of microbial growth are prolonged, antiseptic and mold prevention effects are achieved, and an anticorrosive phase of the bloater is prolonged; the original structure of the bloater is kept, nitrogen which is not reacted with food and absorbed by food is aerated, growth and reproduction of microorganism (such as aerobic bacteria and mold) is inhibited, the oxidative deterioration and putrefying are slowed down, and a proper ratio of the carbon dioxide to nitrogen is selected, so that the expiration date of a bloater can be prolonged to 30 days.

Description

technical field [0001] The invention belongs to the technical field of packaging and preservation, and in particular relates to a low-temperature preservation method for smoked fish in modified atmosphere packaging. Background technique [0002] As a relatively common type of seafood, fish has become a delicacy that often appears on people's tables. Smoked fish has a unique taste, and it is also a health-preserving delicacy. It has the effects of warming the middle and tonifying deficiency, benefiting dampness, warming the stomach, calming the liver, and dispelling wind, so it is especially popular. Smoked fish itself is a nutrient-rich natural source of nutrients. Smoked fish can effectively kill surface microorganisms, but as time goes by, internal and external moisture will return to the surface, and after direct contact with the air, there will be a large number of bacteria If the seeds are inoculated on the surface, they will become moldy and deteriorate after a perio...

AI Technical Summary

Problems solved by technology

Smoked fish itself is a nutrient-rich natural source of nutrients. Smoked fish can effectively kill surface microorganisms, but as time goes by, internal and external moisture will return to the surface, and after direct contact with the air, there will be a large number of bacteria If the seed is inoculated on the surface, it will become moldy and deteriorate after a period of storage, making it impossible to continue eating

Smoked fish is generally stored at low temperature, and the storage time is 7 days, and the storage period is short