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Fresh preserving method of flatfish fillets

A fresh-keeping method and flounder technology are applied in the fields of preserving meat/fish with chemicals, preserving meat/fish by freezing/cooling, etc., which can solve the problem that the application of fresh-keeping is easily limited, the requirements for fresh-keeping equipment are high, and it is easy to lose water. Air-dried fat and other problems, to achieve the effect of easy promotion and application, low requirements for fresh-keeping equipment, and avoidance of juice loss

Active Publication Date: 2015-04-01
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Flounder cathepsin activity is high, so products such as flounder fish pieces are easy to spoil
[0003] At present, the fresh-keeping methods of flounder are mostly combined with low-temperature conditions such as freezing and preservatives. The requirements for fresh-keeping equipment are relatively high, and the application of fresh-keeping is easily limited.
After entering the sales stage, due to limited conditions, frozen fish fillets or whole fish are often placed on crushed ice and sold in supermarkets and other places. Under such preservation conditions, protein denaturation and juice loss are prone to occur after the fish is thawed. phenomenon, the side of the fish body close to the air is also prone to dehydration and air drying, and even the fat oxidizes and turns yellow, which is not conducive to maintaining quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] The preparation of the antistaling agent: firstly dissolving jujube flavonoids and hawthorn flavonoids in hot water at 40°C to 50°C, then mixing them with the prepared jujube polysaccharide solution in proportion, dissolving with the aid of ultrasonic waves, and preparing jujube flavonoids A preservative with a concentration of 1 g / L to 7 g / L, a hawthorn flavonoid concentration of 1 g / L to 7 g / L, and a jujube polysaccharide concentration of 2 g / L to 12 g / L.

[0033] The preservation effect was evaluated by volatile base nitrogen (TVB-N value) and the total number of bacteria. Volatile basic nitrogen was determined by reference to SC / T2032-2007 method, and the total number of bacteria was determined by reference to GB / T4789.2-2008 plate count method. According to GB18406.4-2001 (Safety and Quality of Agricultural Products - Safety Requirements for Pollution-free Aquatic Products): TVB-N value (mg / 100 g) in pollution-free aquatic products≤30, total number of bacte...

Embodiment 1

[0035] (1) Extraction of Hawthorn Flavonoids

[0036] First, remove the core of the hawthorn and dry it at 60°C, crush it with a plant pulverizer, weigh 20 g of hawthorn fruit powder into a flask, add 400 mL of 80% ethanol solution, place the flask in an ultrasonic cleaner, and connect the condenser tube, under the conditions of ultrasonic power of 400 W and water temperature of 70 °C in the cleaning tank, reflux extraction for 50 min, vacuum filtration of the extract, and the filtrate was concentrated by a rotary evaporator, and the concentrated solution was taken out and vacuum freeze-dried to obtain crude flavonoids from hawthorn The crude extract was dissolved in 50 mL of absolute ethanol, passed through a D101 macroporous resin column (40 cm × 2.6 cm), and eluted with a 75% ethanol solution by volume fraction, and the eluate was collected and concentrated by a rotary evaporator Freeze-dry for 24 hours to obtain hawthorn flavonoids. The total amount of rutin, hyperin and ...

Embodiment 2

[0045] (1) Extraction of Hawthorn Flavonoids

[0046] First, remove the core of the hawthorn and dry it at 60°C, crush it with a plant pulverizer, weigh 20 g of hawthorn fruit powder into a flask, add 400 mL of 80% ethanol solution, place the flask in an ultrasonic cleaner, and connect the condenser tube, under the conditions of ultrasonic power of 400 W and water temperature of 70 °C in the cleaning tank, reflux extraction for 50 min, vacuum filtration of the extract, and the filtrate was concentrated by a rotary evaporator, and the concentrated solution was taken out and vacuum freeze-dried to obtain crude flavonoids from hawthorn The crude extract was dissolved in 50 mL of absolute ethanol, passed through a D101 macroporous resin column (40 cm × 2.6 cm), and eluted with a 75% ethanol solution by volume fraction, and the eluate was collected and concentrated by a rotary evaporator Then freeze-dry for 24 hours to obtain hawthorn flavonoids. The total amount of rutin, hyperin...

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Abstract

The fresh preserving method of flatfish fillets comprises the steps as follows: using trash ice to kill the fresh flatfish suddenly, after removing the head, the tail and viscera of the flatfish, slicing the flatfish into fillets, cleaning up the fillets with distilled water, and then draining off the surface moisture; dissolving Ling jujube flavones and hawthorn flavones into water, adding a Ling jujube polysaccharide solution, using ultrasonic to assist with dissolution, and preparing a flatfish preservative; at the room temperature, immersing the fish fillets drained off the moisture into the flatfish preservative, and draining off the surface moisture, using storage bags for packaging, and then placing the flatfish fillet in a cold closet at 4 DEG C. The preservation method of flatfish fillets has the advantages that the operation method is simple, the preservation effect is good, the requirement for the fresh preserving equipment is low and the shelf life of the refrigerated flatfish is prolonged effectively.

Description

technical field [0001] The invention relates to a fresh-keeping method for flounder, in particular to a fresh-keeping agent for flounder and a fresh-keeping method for refrigerated flounder pieces. Background technique [0002] Flounder ( Paralichthys olivaceus ), belonging to the order Pleuriformes and the genus Flounder, is one of the main seawater cultured fishes in my country, and the main cultured species are brown flounder, desert flounder and Atlantic flounder. In 2012, my country's flounder production reached 113,600 tons, ranking second among my country's mariculture fish. The flounder meat is tender and delicious, and the utilization rate of fish meat is high. It is a flatfish with low fat, high protein and rich in vitamins. It is suitable for preliminary processing products such as fish fillets and fish nuggets. In the initial stage of fish death, cathepsin is activated, and endogenous protease decomposes muscle protein to produce substances such as peptides...

Claims

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Application Information

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IPC IPC(8): A23B4/18A23B4/06
Inventor 李秀霞励建荣孙协军蔡路昀李学鹏密更田鑫
Owner BOHAI UNIV
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