Preservation method for freshwater fish slices
A fresh-keeping method and technology of freshwater fish fillets, applied in the direction of using chemicals to preserve meat/fish, etc., can solve the problems of chemical anti-corrosion fresh-keeping safety and residue disputes, and achieve the effects of reducing losses, reducing reproduction, and slowing down oxidation
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Embodiment 1
[0028] (1) Pre-treatment: the silver carp is slaughtered, the head, viscera and scales are removed, washed, divided into two halves along the spine, peeled and cut into fish fillets.
[0029] (2) Cleaning: Rinse the fish fillets treated in step (1) with ozone water for 2-3 minutes, then take them out and drain.
[0030] (3) Soaking in preservative solution: put the fish fillets processed in step (2) into the composite preservative solution, soak for 10-30 minutes at a temperature of 0-4°C, and the composite preservative solution contains 25 parts of corn silk extract, 20 parts of lettuce extract, 12 parts of mountain pepper extract, 35 parts of lemon peel extract, 24 parts of ginger extract. Add 800-1200mL of the composite fresh-keeping solution to every kg of fish fillets.
[0031] The corn silk extract and lettuce extract are prepared by the following method: corn silk, lettuce leaves and lettuce skins are dried at low temperature and then pulverized, and 20 times the weigh...
Embodiment 2
[0039] Embodiment 2: with embodiment 1, the difference is,
[0040] (1) Pretreatment: Grass carp is slaughtered, head, viscera and scales removed, washed, divided into two halves along the spine, peeled and cut into fillets.
[0041] (3) Soaking in preservative solution: put the fish fillets processed in step (2) into a composite preservative solution, soak for 30 minutes at a temperature of 0-4°C, and the composite preservative solution contains 30 parts of corn silk extract , 25 parts of lettuce extract, 20 parts of mountain pepper extract, 40 parts of lemon peel extract, 30 parts of ginger extract.
[0042] (6) Electron beam irradiation treatment: the fish fillets in step (5) are subjected to electron beam irradiation treatment, and the irradiation dose is 2 kGy.
Embodiment 3
[0043] Embodiment 3: with embodiment 1, the difference is,
[0044] (3) Soaking in preservative solution: put the fish fillets processed in step (2) into a composite preservative solution, soak for 25 minutes at a temperature of 0-4°C, and the composite preservative solution contains 22 parts of corn silk extract , 22 parts of lettuce extract, 18 parts of mountain pepper extract, 33 parts of lemon peel extract, and 26 parts of ginger extract.
[0045](6) Electron beam irradiation treatment: the fish fillets in step (5) are subjected to electron beam irradiation treatment, and the irradiation dose is 3 kGy.
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