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

Active Publication Date: 2015-07-22
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the methods of micro-freezing and ice temperature require storage equipment to have precise temperature control capabilities, and the safety and residue of chemical antiseptic preservation have always been controversial.

Method used

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  • Preservation method for freshwater fish slices

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Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a preservation method for freshwater fish slices. The preservation method comprises the following steps: (1) pre-treatment; (2) cleaning; (3) preservation solution soaking: placing the fish slices treated in the step (2) in composite preservation solution and carrying out a soaking treatment, wherein the composite preservation solution contains the following components in parts by volume: 20-30 parts of a corn stigma extract, 15-25 parts of a lettuce extract, 10-20 parts of a lindera glauca extract, 30-40 parts of a lemon peel extract, and 20-30 parts of a ginger extract; (4) dehydration; (5) vacuum pre-packaging; (6) electron beam irradiation treatment: carrying out an electron beam irradiation treatment on the fish slices subjected to the vacuum pre-packaging in the step (5), with an irradiation dose of 2-6kGy; (7) storage: storing the fish slices subjected to the irradiation treatment in the step (6) at a storage temperature of 0-4 DEG C. The storage period of the fish slices stored through the method can achieve 30-40 days; meanwhile, the brown stain and the fat oxidation of white fish meat are reduced, and the fishy smell of freshwater fish, which is increased during the storage process can be effectively reduced.

Description

technical field [0001] The invention specifically relates to a fresh-keeping method for freshwater fish fillets, and belongs to the technical field of aquatic product processing. Background technique [0002] Along with the output of freshwater aquaculture fish increases year by year, my country has become a big country of freshwater fish aquaculture, especially in inland areas, freshwater fish is welcomed by the broad masses of the people because of its affordable price. Freshwater fish is rich in nutrients, high in water content, and tender in meat quality. However, after slaughter, microorganisms are easily contaminated by microorganisms, and the quality declines seriously. The current freshwater fish consumption is still dominated by fresh fish, but fresh fish consumes a lot of manpower, material and financial resources during transportation, and is not suitable for medium and long-distance sales. In the southern region, dried fish and pickled fish account for a large pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/18
Inventor 王志东乔宇程薇廖李熊光权汪兰吴文锦丁安子鉏晓艳廖涛李新
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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