Fresh keeping method of porphyra haitanensis

A fresh-keeping method, the technology of seaweed altar, is applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc. It can solve the problems of difficult eating quality, low total number of colonies, poor freshness, etc., and achieve fast sediment removal speed and low total content , the effect of reducing difficulty

Inactive Publication Date: 2015-01-28
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor freshness and unattractive color of the processed seaweed products, it is difficult to match the edible quality of fresh seaweed, thus limiting people's consumption of seaweed.
[0003] At present, there are few technical researches on the preservation and control of fresh laver at home and abroad. Wen Congzhang et al. started from multiple technical links such as pretreatment, packaging method, quick-freezing and refrigeration temperature of altar laver fresh-keeping design. technology, which solves the problem of preservation of fresh products and prolongs the shelf life of fresh laver, but its energy consumption is very large, and the frozen storage temperature of -18°C is difficult to operate in the cold chain during the market circulation process
Xu Gang et al. used microwave energy to sterilize small-package laver, and the results showed that the microwave sterilization effect was better, the total number of colonies was lower than that of the blank group, and the main nutritional components of laver, protein and iodine, had the least loss of content, and the shelf life was longer than that of the g

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  • Fresh keeping method of porphyra haitanensis
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Embodiment 1

[0023] Such as figure 1 As shown, the fresh-keeping method of altar laver in the present embodiment includes steps such as pretreatment, bacteria-reducing treatment, fresh-keeping treatment, centrifugal dehydration, vacuum packaging and preservation successively, and its specific steps are as follows:

[0024] Pretreatment step: select fresh almond laver collected from Ningbo Xiangshan Port, and the total number of original colonies of this fresh altar laver is 7.7*10 4 cfu / g, wash the fresh seaweed twice with clarified seawater. The clarified seawater can not only effectively remove the sediment in the seaweed, but also ensure the color and appearance of the seaweed. The ratio is 1:4, and the clarified seawater is the seawater after sediment filtration. In the process of cleaning algae laver with clarified seawater, use aeration equipment to ventilate and bubble the altar laver in the clarified seawater for 5 minutes to turn the altar laver. The ventilation rate of the aerat...

Embodiment 2

[0032] Such as figure 2 As shown, the fresh-keeping method of altar laver in the present embodiment includes steps such as pretreatment, bacteria-reducing treatment, fresh-keeping treatment, centrifugal dehydration, vacuum packaging and preservation successively, and its specific steps are as follows:

[0033] Pretreatment step: select fresh almond laver collected from Ningbo Xiangshan Port, and the total number of original colonies of this fresh altar laver is 7.7*10 4 cfu / g, wash the fresh seaweed once with clarified seawater, thereby ensuring the color and appearance of the seaweed while removing the silt in the seaweed. , , where the clarified seawater is the clarified seawater that has been treated with sediment filtration. In the process of cleaning algae laver with clarified seawater, aeration equipment is used to ventilate and bubble the altar laver in clarified seawater for 3 minutes to turn the altar laver. 0.02 cubic meters. Wherein, the ventilating equipment ca...

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Abstract

The invention relates to a fresh keeping method of porphyra haitanensis. The fresh keeping method sequentially comprises the following steps: pretreatment, bacterium reduction treatment, fresh keeping treatment, centrifugal dewatering, vacuum packaging and preservation, wherein the pretreatment concretely comprises the following steps: washing fresh porphyra haitanensis by clear seawater for at least one time so as to remove sediments in the porphyra haitanensis, and introducing air into the clear seawater by using aeration equipment to generate bubbles so as to turn over the porphyra haitanensis in the process of washing the porphyra haitanensis by the clear seawater. According to the fresh keeping method of the porphyra haitanensis disclosed by the invention, as air introducing and bubbling in the clear seawater are capable of fully turning over the porphyra haitanensis and impacting the surface of the porphyra haitanensis, the sediments are completely washed, sediment removal speed is higher than that of ordinary washing, and sediment removal effect is good; along with sediment removal, total content of microorganisms can also be lowered to maximum, thus greatly lowering difficulty of subsequent treatment of the porphyra haitanensis; meanwhile, the structure of the porphyra haitanensis can not be damaged by turning over the porphyra haitanensis by utilizing an air flow in the aeration equipment, so that shape of the porphyra haitanensis can be well kept.

Description

technical field [0001] The invention relates to a fresh-keeping method of altar laver, in particular to a fresh-keeping and quality-preserving method of fresh altar laver. Background technique [0002] Seaweed has high nutritional value and is rich in protein, amino acid, polysaccharide, dietary fiber, carotene, vitamin A, vitamin B1, B2, vitamin C, vitamin B12 and choline, and also contains Ca, P, Fe, Mg, I, Se, Zn and Mn and other minerals, and the taste is tender, crisp and unique. The production period of laver has a strong seasonality, and the preservation time of fresh laver is short. In addition, there are few researches on the preservation and control technology of fresh laver at home and abroad, so the dry products of laver mainly appear on the market. But because the freshness of the laver product after processing is poor, color and luster is not attractive, edible quality is difficult to match with fresh laver, therefore limits people's edible to laver. [0003]...

Claims

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Application Information

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IPC IPC(8): A23B7/154
Inventor 魏丹丹娄永江陈超叶央芳陈小芳杨贤宋美魏玖红
Owner NINGBO UNIV
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