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Method for refreshing pomfrets by using ice

A pomfret and biological preservation technology, applied in the direction of preservation of meat/fish by freezing/cooling, etc., can solve the problems of short preservation time, deterioration of aquatic product flavor and nutritional quality, and rapid spoilage, etc., to slow down fat oxidation and microorganisms. Activity, the effect of extending the shelf life of pomfret

Inactive Publication Date: 2015-02-04
SHANGHAI OCEAN UNIV
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Problems solved by technology

[0006] Low-temperature refrigeration keeps fresh for a short period of time and spoils quickly. Although frozen storage can keep the freshness index of aquatic products within the specified range for a long time, it will seriously reduce the flavor and nutritional quality of aquatic products. Now the most widely used chilled The technology is more and more recognized by people, but the preservation period of chilled technology is generally about 7 to 15 days

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  • Method for refreshing pomfrets by using ice
  • Method for refreshing pomfrets by using ice
  • Method for refreshing pomfrets by using ice

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Embodiment Construction

[0041] In order to make the present invention easier to understand, the present invention will be further described below in combination with specific embodiments.

[0042]1. Preparation of ice for biological preservative containing tea polyphenols: ① Prepare a biological preservative solution with a tea polyphenol concentration of 0.5%; take the preparation of 1L as an example, weigh 5g of tea polyphenols, add water to make up to 1L. ②Add the emulsifier glycerin into the tea polyphenol biological preservation solution to make the mass concentration 0.1%, that is, weigh 1g of glycerin and dilute it to 1L with 0.5% tea polyphenol biological preservation solution; then use an ultrasonic cleaner to ultrasonically dissolve it for 15 minutes , Ultrasonic frequency is 50Hz. ③Put the fully dissolved biological preservation solution in a stainless steel tray (length*width*height=50cm*30cm*5cm) and store it at -18°C for 8 hours to freeze it into ice. ④ Crush the ice cubes containing t...

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Abstract

The invention discloses a method for refreshing pomfrets by using ice containing a tea-polyphenol biological refreshing agent. The method comprises the following steps of: (1) preparing biological refreshing liquid containing tea polyphenol; (2) adding glycerinum into the biological refreshing liquid containing the tea polyphenol; (3) freezing the biological refreshing liquid into ice blocks at the temperature being 18 DEG C; (4) cleaning the selected pomfrets with ice water, and draining for 2-3 minutes; (5) crushing the ice blocks containing the tea-polyphenol biological refreshing agent by using an ice crushing machine, and storing layered pomfrets and layered ice in a foam box to realize surrounding of crushed ice for the pomfrets; (6) putting the foam box in a refrigerated cabinet with the temperature being 1-4 DEG C for storage; and (7) supplementing the ice containing the tea-polyphenol biological refreshing agent at proper time during the storage period. Compared with the storage under the condition of ice storage with the tap-water ice, due to use of the ice containing the tea-polyphenol biological refreshing agent, the shelf life of the pomfrets can be obviously prolonged for 8-9 days. The method disclosed by the invention is simple and easy, is obvious in refreshing effect, reduces the waste of the pomfrets to a great extent, is a good method which can replace the common iced storage for refreshing the pomfrets, and has large potential and value for market application.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping of aquatic products and the technical field of biological fresh-keeping, in particular to a method for keeping fresh-keeping pomfret on ice, in particular to a method for keeping fresh-keeping pomfret on ice containing a biological fresh-keeping agent. Background technique [0002] Pomfret, also known as anchovy, is an economical edible fish, mostly in the South my country Sea and East China Sea, and less in the Yellow Sea and Bohai Sea. Chilling technology is one of the most widely used and earliest technologies for keeping aquatic products fresh. It can keep the original flavor and nutrition of aquatic products to the greatest extent, and it can be seen everywhere in the process of capturing, storing, transporting and selling aquatic products. However, the preservation effect of chilling technology is related to factors such as the type of aquatic products, the amount of ice used, and the ...

Claims

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Application Information

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IPC IPC(8): A23B4/09
Inventor 谢晶黎柳王金锋高磊尹磊杨茜
Owner SHANGHAI OCEAN UNIV
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