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Irradiation preservation method for famous freshwater fish

A fresh-keeping method and technology for freshwater fish, applied in the direction of preservation of meat/fish through radiation/electrical treatment, etc., can solve the problems of low transportation volume, difficult to eat fish in the north, and not suitable for long-distance transportation, etc., and achieve the effect of flavor quality protection

Inactive Publication Date: 2015-08-26
阮博
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] For famous and high-quality aquatic products, in order to meet consumers' pursuit of color, aroma, taste and shape, and to meet the cooking needs of steaming, boiling, frying, frying and roasting, live body transportation is often used, but this method has less transportation volume and high cost , high mortality rate, especially not suitable for long-distance transportation
As a result, it is difficult to sell fish in the south and difficult to eat fish in the north.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take crucian carp, bream, perch, mandarin fish, white fish, yellow catfish, and catfish, each of several pieces, control the unit weight to about 500g (divided if too large), slaughter (kill live), remove scales, gills, viscera, Dry the bag, vacuum seal it, and place it in a special temperature-controlled irradiation box for irradiation (cobalt-60γ-ray, dose rate 200G Y / min), 0-5 ℃ irradiated absorbed dose is 6kG Y During the irradiation process, every time the cargo box is turned out of the hall, the temperature-controlled irradiation box is changed from the middle to the two sides, tested (commercially sterile), and stored in a 0-5 ℃ cold storage after irradiation. . The irradiated taste of the product of Example 1 of the present invention is very light (close to no), so that the original flavor quality of the fish body is better protected.

[0024] After the irradiated samples passed the sterility test, they were stored at 0-5°C and room temperature at about 25°C ...

Embodiment 2

[0026] Take crucian carp, bream, perch, mandarin fish, white fish, yellow catfish, and catfish, each of several pieces, control the unit weight to about 500g (divided if too large), slaughter (kill live), remove scales, gills, viscera, Dry the bag, vacuum seal it, and place it in a special temperature-controlled irradiation box for irradiation (cobalt-60γ-ray, dose rate 200G Y / min), 0-5 ℃ irradiated absorbed dose is 7kG Y During the irradiation process, every time the cargo box is turned out of the hall, the temperature-controlled irradiation box is changed from the middle to the two sides, tested (commercially sterile), and stored in a 0-5 ℃ cold storage after irradiation. .

[0027] The radiation taste of the product of Example 2 of the present invention is very light (close to no), so that the original flavor quality of the fish body is better protected. The product stored at 0-5°C will be the same as the fresh product within six months, and will not deteriorate within o...

Embodiment 3

[0029] Take crucian carp, bream, perch, mandarin fish, white fish, yellow catfish, and catfish, each of several pieces, control the unit weight at about 200-500g (divided if too large), remove scales, gills, internal organs, wipe dry and pack into bags , vacuum-sealed, placed at 0-5°C and irradiated with cobalt-60γ-rays at a dose rate of 200G Y ), the absorbed dose of radiation is about 8kG Y During the irradiation process, every time the cargo box is turned out of the hall, the temperature-controlled irradiation box is changed from the middle to the two sides, tested (commercially sterile), and stored in a 0-5 ℃ cold storage after irradiation. .

[0030] The radiation taste of the product of Example 2 of the present invention is very light (close to no), so that the original flavor quality of the fish body is better protected. The product stored at 0-5°C will be the same as the fresh product within six months, and will not deteriorate within one year.

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Abstract

The invention relates to an irradiation preservation method for a famous freshwater fish. The irradiation preservation method for the famous freshwater fish is characterized by comprising the following steps: (1) pretreatment of the famous freshwater fish, slaughtering the famous freshwater fish, scaling, removing gills and internal organs, drying and packaging in vacuum, so as to obtain pretreated freshwater fish; (2) irradiation, adopting one of the following two methods: a, irradiating the pretreated freshwater fish with a cobalt-60 gamma ray within a low-temperature range of 0-5 DEG C, wherein the dose rate is 100-500GY / min, and the irradiation absorption dose is 6-9kGY; storing and transporting at 0-5 DEG C; b, irradiating the pretreated freshwater fish with an electron accelerator within a low-temperature range of 0-5 DEG C, wherein the electron accelerator is the electron accelerator of 5-10Mev, and the irradiation absorption dose is 6-9kGY; storing and transporting at 0-5 DEG C. According to the method, the irradiation off-odor is greatly reduced; the original flavor quality of a fish body is relatively well protected; the famous freshwater fish is long in quality guarantee period and constant in taste.

Description

technical field [0001] The invention belongs to the application field of food preservation and civil non-power nuclear technology, and in particular relates to a radiation preservation method for freshwater fish. Background technique [0002] The research on radiation processing technology in my country began in the 1950s and entered the commercialization track in the 1980s. At the beginning of this century, the commercialization of electron accelerators further promoted the development of radiation processing. At present, it is used in radiation processing of agricultural products in my country There are more than 100 cobalt-60 irradiation processing devices in China, and dozens of accelerators above 3.5 MeV. [0003] In the long-term research and application of radiation processing, it is found that protein products (such as livestock and poultry meat, fish, etc.) will produce an unpleasant irradiated smell after irradiation, the amount of this irradiated smell is related t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B4/015
Inventor 阮博
Owner 阮博
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